200°C for about 10 to 12 minutes. After it has baked until golden brown, place a damp tea towel on top and roll it up carefully. This will help with filling later. Banana & chocolate cream: Before the bananas change color, drizzle them with a little lemon juice. When the chocolate cream has cooled, beat it with a hand mixer until it has a spreadable consistency. Distribute the cream evenly over the dough and place the bananas in the middle. Roll & Decorate: Gently
roll the cake up. Finally, refine the surface with the remaining cream (250 ml), which you whip until stiff. Spread a few melted chocolate drops (25 g) on top and voilà, a truly delicious work of art has been created! Cooling: Place the roll in the refrigerator for a few hours. When well chilled, it develops its full aroma.
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