Poppy seed biscuit roll

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff and add 80 g sugar and salt. Add the egg yolks one after the other and continue beating. Finally, stir in lemon zest and bitter almond baking oil. Sift flour and starch onto the egg foam mixture. Sprinkle 50 g poppy seeds on top and fold everything in carefully with a whisk.

2. 2

   Line a baking tray with baking paper and spread the sponge mixture on it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. Sprinkle a dry tea towel with 2 tablespoons of poppy seeds and sugar each. Remove the finished sponge cake from the edge of the baking tray with a knife and turn it over onto the tea towel. Carefully peel off the baking paper and let the sponge cake cool down. Sprinkle the sponge cake with rum and spread with plum jam. Whip the cream until stiff. At the same time, pour in the cream firming agent and vanilla sugar. Spread the cream on the plum jam layer. Roll up the sponge cake from the long side and refrigerate for about 2 hours. Shortly before serving, sprinkle the roll with the remaining poppy seeds and sugar and cut into diagonal slices.

3. 3

   Sprinkle the sponge cake with rum and spread with plum jam. Whip the cream until stiff. At the same time, pour in the cream firming agent and vanilla sugar. Spread the cream on the plum jam layer. Roll up the sponge cake from the long side and refrigerate for about 2 hours. Shortly before serving, sprinkle the roll with the remaining poppy seeds and sugar and cut into diagonal slices. Arrange on a plate and serve decorated with lemon balm. Makes 12-14 slices

Nutrition Facts

KCAL
250 kcal

CARBS
30 g

FATS
12 g

PROTEINS
5 g