Americana Banana Roll Filling
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Americana Banana Roll Filling
  Bananas    Rolls    Fillings  
Last updated 6/12/2012 12:58:45 AM. Recipe ID 21584. Report a problem with this recipe.
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      Title: Americana banana roll filling
      Yield: 4 Servings
    3/4 c  (6 ounces) heavy cream
      2 tb Sour cream
      1 tb Granulated sugar
      1 ts Vanilla
  Combine the filling ingredients in a 1 1/2 quart deep mixing bowl,
  and whip them until some cream dropped from the beater or whisk does
  not disappear on the surface of the mixture in the bowl. Another test
  is to draw the beater or whisk through the center of the cream in the
  bowl; if the track stays in place, you are ready to spread the
  filling on the cake. The cream will appear soft, shiny, and smooth
  but stiffer than for most desserts. It will coat the cake layer,
  sticking to it and staying in place when rolled.
  Assembling The Dessert:
  Lift the cake on its sheet of foil so that one of its long sides is
  parallel to the edge of your counter. (The cake will be rolled
  lengthwise.) Spread the cream evenly over the cake with a rubber
  spatula, up to 1 inch before reaching the long end farthest from you.
  (Some of the filling will move to that end as you roll.)
  Begin rolling by flipping the edge of the cake nearest you over onto
  itself. Then, with the aid of the foil that extends on either side of
  the cake, roll the cake lengthwise until you reach the other end.
  With you hands, wrap some of the roil around the roll to assist you
  in rounding the shape as you work toward the other end of the cake
  (otherwise, the cake will stick to your hands).
  Cut each end of the roll on the diagonal for eye appeal, and sprinkle
  a light coating of powdered sugar over it to disguise any cracks in
  the cake. Lift it onto a serving plate with the aid of a long, wide
  spatula or a baking sheet without sides. If desired, decorate top of
  roll with Glazed Raspberries.
  Glazed Raspberries:
  1 cup fresh raspberries, room temperature 3 tablespoons red currant
  To decorate the top of the roll, place the raspberries into a 3 quart
  bowl. Heat currant jelly just until it's almost melted, but not hot.
  Pour the jelly through a strainer over the berries (push it through
  the strainer with a rubber spatula.) Gently slide the rubber spatula
  under the berries, and fold the two together. Repeat this three more
  times. The object is to coat the berries evenly. Carefully scoop the
  raspberries on top of the cake, down the length of the roll.
  Yield: 12 servings

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Recipe ID 21584 (Apr 03, 2005)

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