Marzipan-Coated Swiss Roll
A dreamy cake for any occasion.
200 g white marzipan
2 tbsp sugar
100 ml strawberries
100 ml whipped cream
fresh mint leaves
100 ml sugar
100 ml white flour
50 ml cocoa powder
½ tsp baking powder
Peel and chop the bananas, sprinkle with sugar and mix.
Place the bananas onto an oven dish covered with SAGA Baking Paper and bake in the oven at 200°C (225°C) until the sugar has slightly caramelised. Mash the bananas using a fork and allow them to cool down.
Whip the cream and add the cooled banana. Dice the strawberries, chop up the mint leaves and add to the mixture.
To make the dough, beat the sugar and eggs until light and creamy. Blend the dry ingredients together and carefully stir into the egg mixture through a sieve.
Spread the dough evenly onto an oven tray coated with baking paper and bake in the oven at 160°C (180°C) for 12 minutes.
Roll out the marzipan into a thin sheet (roughly the same size as the cake base) between some cling film on the bottom and baking paper on top. This way, the marzipan does not slide along the table and the surface stays smooth.
Turn the sheet over so that the baking paper is now on the bottom and remove the cling film from the marzipan. Carefully turn the cooled cake base over onto the marzipan with the help of the paper. Spread the banana filling evenly over the cake base and form into a roll using the sheet of paper.
Fold an A4-sized piece of baking paper into a SAGA piping bag, fill with melted dark chocolate and pipe decorative stripes on the surface of the roll.
Serve with fresh strawberries and whipped vanilla cream.