Flour: 120 grams
Eggs: 4 pcs
Sugar: 100 grams
Vanilla: a quarter teaspoon
Baking Powder: One-half teaspoon
Boiling water: a tablespoon
Food color: To the extent necessary
Bananas: To the extent necessary
Cream: To the extent necessary
How to prepare
Pour 4 eggs and sugar into a bowl and mix with a medium mixer.
Then add the vanilla and stir with a medium speed mixer for 10 to 15 minutes until it is completely puffed and doubles in volume.
Now add boiling water and mix again with a mixer to mix together, then add the food coloring.
Set the mixer aside and gradually pour the flour over the ingredients with a sieve, and then start mixing, of course, with a whisk and in a circular motion.
Grease the baking tray a bit before starting work so that the greaseproof paper does not stick to the tray.
Now flatten the roulette dough evenly all over the tray and flatten it with the help of a pallet. (It should not be thin in one place and wide in another).
Then place on the middle floor of the oven at 200 C for fifteen minutes.
It is better to visit from time to time so that it does not dry on the roulette because you can no longer roll.
The complete cooking of the roulette also shows that when we touch it with our finger, there is no fingerprint on it.
After we take it out of the oven, we put another tray on it until it cools down well. This will keep the roulette moist and not dry.
After it cools completely, take the roulette bread out of the tray and place it on a greaseproof paper.
We separate the paper on the roulette and roll it again and put it in the refrigerator for 1 hour.
Now, after an hour, we open the roll and apply cream on it, apply about half to one centimeter, of course, it depends on you, then we put the banana on the cream.
Put the banana roulette in the fridge for two to three hours to set. Then decorate and serve as desired.