Banana and condensed milk Swiss roll

Method

1. 01

   Beat the eggs, gradually adding sugar, until the weight increases by 5 times. Gradually introduce flour, trying to interfere with it in the dough folding movements from the bottom up. It is easier to do this with a hand-held corolla, with its help, flour interferes evenly and simply, without leaving lumps.

2. 02

   Lay the biscuit dough on the pan covered with parchment paper. If you do not have silicone parchment, then slightly lubricate ordinary vegetable oil. I have a loaf size - 35x20 cm, you can take a standard pan from the oven. Bake at 180°C for 20 minutes.

3. 03

   The time of baking depends on the thickness of the dough: the thinner the layer, the faster it is baked. On the baking biscuit is baked no more than 10-12 minutes.

4. 04

   Roll the hot cake with a roll, carefully separating it from the parchment. Let the biscuit cool in that position.

5. 05

   Make the cream. To do this, mix condensed milk with butter and slightly beat.

6. 06

   Try to cut the bananas so that you can lay them in a straight line.

7. 07

   Unwrap the biscuit crust. Soak it with sugar syrup or any other impregnation. Lubricate with cream and lay out the bananas.

8. 08

   Roll the roll and put it in the refrigerator for 30 minutes.

9. 09

   Make the finished roll to your taste. I just sprinkled powdered sugar.

10. 10

    Cut the roll into pieces and serve.