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Pecan Brittle Cream filled Mocha Banana RollPecan Brittle Cream filled Mocha Banana Roll

Pecan Brittle Cream filled Mocha Banana Roll

By: Yoshiharu S. - Sonoma, CA - 2017 Recipe Contest Submission

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.

Sponge Cake:

  • 2 tablespoons Door County Espresso Fine Grind
  • 3 egg Yolk
  • 5 tablespoons Sugar for egg yolk
  • 3 egg White
  • 3 tablespoons sugar for egg white, (meringue)
  • 2/3 cup All-purpose flour
  • 1/8 teaspoon Baking powder
  • 2 tablespoons Cocoa powder
Pecan Brittle Cream:
  • 1 cup Pecan, coarsely chopped and toasted
  • 1 cup Sugar
  • ¼ cup water
  • 2 Bananas
  • 1 cup Heavy cream
  • 2 tablespoons sugar
Yield 12 slices


Sponge Cake:

  1. Preheat oven 375˚F.
  2. Prepare mixing bowl, place egg yolk and sugar into bowl and mix well with whisk until smooth and creamy.
  3. Prepare another mixing bowl, place egg white into bowl then whip with whisk, add sugar little by little to make meringue
  4. Mix flour, baking powder, coffee powder and cocoa powder then strain.
  5. Add meringue to egg yolk and mix gently then add flour mixture, mix gently again.
  6. Set oven paper on cookie sheet, spread batter on it then bake in oven 10 minutes.
  7. Take out from oven then cool down, place paper on cake to save moist.
Pecan Brittle Cream:
  1. Prepare medium size sauce pan, place water and sugar in it then boil on medium heat.
  2. Heat until sugar turn to caramel (little dark brown, 245-250˚F) then remove from heat.
  3. Soak bottom of sauce pan in water bath to cool down little then add pecan and stir well
  4. Spread on silicon cookie sheet and cool down.
Roll Cake:
  1. Prepare mixing bowl, place heavy cream and sugar then whip.
  2. Crush pecan brittle with blender or food processor coarsely, add to whipped cream.
  3. Spread on sponge cake, place banana on cream to be center of roll cake then roll up.
  4. Wrap roll cake with aluminum foil to hold shape, rest in refrigerator 15-20 minutes
  5. Remove foil and oven paper, slice then serve it.