Margarine (for greasing)
For the dough
4 eggs (separated whites and yolks)
1/2 cup of sugar (90 g)
1/2 cup of all-purpose flour (60 g)
1 teaspoon of active dry yeast
Sugar (for dusting)
1/2 cup of strong brewed coffee (120 ml) mixed with 1/4 cup of sugar (45 g for moistening)
For the filling
1 cup of heavy cream (240 ml)
1/4 cup of sugar (45 g)
1 teaspoon of grated lemon zest
3 medium bananas, sliced into 0.5 cm thick rounds (390 g)
Margarine (for greasing)
For the dough
4 eggs (separated whites and yolks)
1/2 cup of sugar (90 g)
1/2 cup of all-purpose flour (60 g)
1 teaspoon of active dry yeast
Sugar (for dusting)
1/2 cup of strong brewed coffee (120 ml) mixed with 1/4 cup of sugar (45 g for moistening)
For the filling
1 cup of heavy cream (240 ml)
1/4 cup of sugar (45 g)
1 teaspoon of grated lemon zest
3 medium bananas, sliced into 0.5 cm thick rounds (390 g)
Preheat the oven to 200°C (hot)
Grease a baking dish with margarine and reserve
Prepare the dough: in a stand mixer, beat the egg whites until soft peaks form
Add the sugar slowly and beat until stiff peaks form (approximately 3 minutes total)
Add the yolks and beat until a creamy and fluffy mixture forms (approximately 2 minutes)
Sift the flour with yeast over the egg mixture and gently fold with a spatula until the dough is homogeneous
Pour into the prepared baking dish
Bake in the preheated oven until lightly golden brown (approximately 25 minutes)
Let cool
Dust with sugar
Unmold the cake while still warm onto a plate and moisten with coffee and sugar mixture. Reserve
For the filling: in a stand mixer, beat the heavy cream until soft peaks form
Add the sugar slowly and beat until stiff peaks form (approximately 2 minutes)
Don't overbeat, add lemon zest and mix
Add banana slices and fold gently
Spread the filling over the reserved dough and roll up starting from the smaller side
Carefully place on a plate, cover with plastic wrap and refrigerate for about 1 hour
Serve
197 calories per slice
