Beat the eggs and egg yolks with the mixer on the highest setting until frothy. Mix sugar and vanilla sugar, sprinkle in and then beat for another 3 minutes.
Mix the flour, baking powder and cocoa, sieve, pour onto the egg cream and briefly stir in on the lowest setting.
Spread the dough on a baking sheet, lined with baking paper, and bake in a preheated oven at around 200 degrees for 8-10 minutes.
Turn the baked sponge cake onto a sugar-sprinkled tea towel (or baking paper), brush the baking paper with water and carefully peel it off. Roll up the biscuit with the tea towel (or baking paper) and let it cool.
Filling:
Whip the cream.
Put the banana juice in a mixing bowl, add the cream stiffener and icing sugar and mix everything with the mixer for about 1 minute. Fold in the cream in portions.
Fold the grated chocolate into a good half of the cream mixture.
Turn the peeled bananas in the lemon juice.
Unroll the cold sponge cake and brush with the chocolate cream.
Place the bananas on the edge of the coated, wide side and roll them up using the tea towel (or baking paper).
Put four tablespoons of the rest of the cream in a piping bag with a large star nozzle.
Brush the roll with the rest of the cream and sprinkle a number of large dabs of cream on top.
Set:
Heat the chocolate with oil in a small saucepan (water bath) and stir to a smooth mass over low heat.
Cut the peeled banana into slices and turn in the rest of the lemon juice.
Dip the banana slices halfway in chocolate and let the chocolate set on baking paper.
Sprinkle the roll with the rest of the chocolate. Place the banana slices on the dots of cream and put the roll in the cold for about 2 hours.
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