Cocoa Roll

I prepared a baking sheet with parchment paper, which I smeared well with butter. I preheated the oven to 200 degrees.

I beat the whites with 50 g of sugar into stiff peaks. I added the sugar gradually.

I also whisked the yolks with the rest of the sugar until frothy, added sifted cocoa and stiff snow. I put the resulting dough on a greased baking sheet.

Bake in a preheated oven at 200 degrees for about 8 minutes. The dough should be done, but still soft, not dried out. You can check with a toothpick, if it's dry, the dough is baked. It's better to turn it off earlier so you can roll it. Remove the baking tray and let it cool on the tray.

After a few minutes, I flipped it onto another sheet or board so I could remove the baking paper. Then flip the baked dough again.

Filling: 2 bananas, 1 piece of whipping cream, 1 piece of fine curd, 60 g of quality dark chocolate plus 2 tablespoons of cocoa, sweetener if necessary.

I mix the whipped cream with chocolate and bring it to a boil. I put it in the refrigerator, preferably overnight. So, if you want to fill it with homemade Parisian cream, you need to think about it in advance and start preparing the day before. Before filling, I whipped this chocolate cream until stiff, put it on the dough, added bananas - whether halved or whole - it's up to you. And rolled up the roll. Finally, dusted with cocoa.

As I feared that I would be eating it alone, since it's with bananas, the opposite was true. The kids were thrilled with it, the next day I baked another one.

Version with curd cheese and raspberries - with Muscovado cane sugar in the dough, 130 g, curd cheese and one whipped cream sweetened with two vanilla sugars and one spoon of honey. One package of fresh raspberries, 125 g.