Poppy seed biscuit roll with cherries

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 4 tablespoons of water until stiff. Finally, pour in 80 g sugar. Stir in the egg yolks one after the other. Add lemon zest. Mix flour, cornstarch and baking powder and sieve onto the egg foam mixture. Fold in loosely.

2. 2

   Spread on a baking tray lined with baking paper (approx. 39x34 cm) and bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for 10-12 minutes. Immediately turn onto a clean, damp tea towel and remove the baking paper. Wrap the sponge cake in the cloth and let it cool down. Drain the cherries on a sieve and set aside 10-11 pieces for decoration. Mix the pudding powder with 4-5 tablespoons of milk and remaining sugar. Bring the remaining milk and poppy seeds to the boil while stirring. Stir in the pudding and bring to the boil again briefly. Spread the hot mixture on the sponge cake and sprinkle with cherries. Carefully roll up the sponge cake from the short side, cover and put in a cool place for about 2 hours. In the meantime, whip cream and vanilla sugar until stiff and fill into a piping bag with star-shaped spout. Dust sponge roll with icing sugar and cut into 10-11 cake pieces.

3. 3

   Bring the remaining milk and poppy seeds to the boil while stirring. Stir in the pudding and bring to the boil again briefly. Spread the hot mixture on the sponge cake and sprinkle with cherries. Carefully roll up the sponge cake from the short side, cover and put in a cool place for about 2 hours. In the meantime, whip cream and vanilla sugar until stiff and fill into a piping bag with star-shaped spout. Dust sponge roll with icing sugar and cut into 10-11 cake pieces. Arrange on a plate decorated with cream tuffs and cherries. Results in 10-11 pieces