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A beautiful sliced biscuit log cake filled with cream and orange pieces.

No-Bake Banana & Biscuit Roulade (Bisküvili Rulo Pasta)

A stunning, easy-to-make roulade featuring a 3-ingredient biscuit dough base filled with airy whipped cream and fresh fruit.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Turkish
Calories: 48
Ingredients Equipment Method Video Notes

Ingredients
  

For the Dough Base:
  • 2 packs (approx. 12-14 oz) Turkish Tea Biscuits (Pötibör)
  • 2 large Ripe Bananas
  • ¼ cup Milk, add gradually
For the Filling & Garnish:
  • 1 pack Whipped Cream Powder
  • ½ cup Cold Milk (for the cream)
  • 1 small Banana (diced)
  • ½ Orange (peeled and diced)

Equipment

  • Food Processor: To turn the biscuits into a fine meal.
  • Large Mixing Bowl: For kneading the biscuit and banana dough.
  • Rolling Pin (Oklava): To flatten the dough evenly.
  • Parchment Paper: Essential for a non-stick rolling experience.

Method
 

  1. Pulse the biscuits in a food processor until they reach a fine, flour-like consistency.
    Crushing tea biscuits in a food processor for a cake base.
  2. In a bowl, mash the bananas and mix with biscuit crumbs and milk until a dough forms.
    Kneading biscuit crumbs and mashed bananas into a soft dough.
  3. Place the dough between two sheets of parchment paper and roll out into a thin rectangle.
    Rolling out biscuit dough between two sheets of parchment paper.
  4. Prepare the whipped cream and spread it evenly over the biscuit dough.
    Spreading white whipped cream over a dark biscuit cake base.
  5. Sprinkle the diced banana and orange pieces over the cream layer.
    Adding fresh orange and banana pieces to a cream-filled cake.
  6. Carefully roll the dough into a log shape using the parchment paper for support.
    Rolling a biscuit and cream cake into a roulade shape.
  7. Chill in the refrigerator for at least 1 hour before slicing and serving cold.
    Slicing a cold no-bake biscuit log cake for serving.

Video

Notes

For a super professional finish, you can drizzle some melted dark chocolate over the top once the cake has chilled. Serve this at a cool temperature of 4-6°C (39-43°F) to ensure the cream is firm and the flavors are bright!