PREPARATION:
Separate the whites from the yolks. Beat egg yolks and sugar, then add milk and oil. mix. Add sifted flour and baking powder and mix carefully. Finally, add the beaten egg whites in 3 batches and mix carefully.
Pour the mixture into a large tray lined with baking paper. Bake at 180°C for about 20 minutes. Wrap the baked cookies in a damp kitchen towel. Let it cool down.
Separate 200 ml of milk, and pour the rest into a pot and boil. Whisk the pudding powder, thickener, sugar and separated milk until there are no lumps, then pour into the pan. Boil the cream while stirring constantly.
Cool and add softened butter/margarine. mix.
Spread the raspberry jam on the biscuits and cover with 2/3 of the cream, spread carefully and put two bananas on one end.
Roll up carefully. Place on a tray. Coat the rolls with the remaining cream. Put it in the fridge to cool down. Whip sweet or whipped cream and spread over the rolls. Cool well and cut into cubes.
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