Our regular collaborator, Kristina Gašpar, won first place at the 2016 Ethno Fair in the category of homemade cakes. One of the cakes that "picked up" the applause was a cream roll with poppy seeds.
For this occasion, we are sharing the recipe for creamy poppy seed roll from her blog A hostess for you.
Creamy roll with poppy seeds, ingredients
For the biscuit:
- 5 egg whites
- 5 spoon of sugar
- 5 spoons of ground poppy seeds
- 5 tablespoons of oil
- 2 tablespoons flour
- 2 egg yolks
For the cream:
- 3 dl of milk
- 30 g density
- 3 spoons of sugar
- 100 g of white chocolate
- 50 g of margarine or butter
- 80 g of powdered whipped cream
Creamy roll with poppy seeds, preparation
Biscuit:
- Beat the egg whites until foamy, add the sugar and beat until it dissolves.
- In another bowl, combine flour, poppy seeds, oil and egg yolk.
- Mix both mixtures.
- Line a 30*30 tray with baking paper, pour the mixture and level it.
- Bake the biscuit for about 7 minutes at 170 degrees.
- Wrap the cooled biscuit in a roll together with the paper.
Cream:
- Combine the stock, milk and sugar.
- Cook in the usual way - when it boils, cook until it thickens.
- Finally, add the chocolate and cook a little more until it melts.
- Add margarine/butter cut into smaller pieces to the hot cream.
- Beat with a mixer until the fat melts.
- Cool the cream in the refrigerator, then add the whipped cream and beat with a mixer for a few minutes.
Remove the paper from the biscuit, spread about 2/3 of the cream and roll it up. Spread the rest of the cream on the outside of the roll and decorate it as desired.
And if your biscuit breaks a little, no big deal, just continue twisting carefully. When the filling is absorbed into the biscuit and set nicely, everything will be fine, don't worry.
It is preferable that the creamy roll with poppy seeds "stay overnight" before cutting.
And the rest of the egg yolks?! I put them in the proj...
Read the interview with Kristina Gašpar, here >>>
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