3. Now spread the dough onto a baking tray lined with baking paper and bake in a preheated oven at 175 – 200°C (top/bottom heat) for approx. 10 – 12 minutes, and a skin should have formed on the dough (finger pressure). .
4. Then take the tray out of the oven and sprinkle it thinly with sugar, place a tea towel over it, place a cake rack on top and quickly turn it over and peel off the baking paper. Next, use the tea towel to roll up the cake into a roll and let it cool.
5. After about 1 hour, beat the cold cream, after about 30 seconds, pour in the vanilla sugar mixed with the cream stiffener while stirring and then finish whipping.
6. Then roll up the Swiss roll and spread it with the cream. Spread the chopped bananas on top (or the drained and then diced peaches), roll the roll up again. Sprinkle with powdered sugar and cool thoroughly.
Bon appetit!
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