Poppy seed cake

Poppy Seed Cake - Delicious Roll with Coffee Flavor

When it comes to desserts, nothing compares to a well-made cake that blends tradition with a modern twist. The poppy seed roll is a perfect choice for those who want to enjoy a delicate dessert while maintaining a healthy lifestyle, thanks to its simple and natural ingredients. This recipe draws inspiration from traditional recipes but takes a more accommodating approach for those with various dietary restrictions. Let's get started!

Preparation time: 30 minutes
Baking time: 20 minutes
Total: 50 minutes
Number of servings: 8-10

Ingredients

For the sponge cake:
- 150 g all-purpose flour (or gluten-free flour if you prefer)
- 50 g starch (for a fluffy texture)
- 250 g fresh eggs (about 5-6 eggs, depending on size)
- 170 g sugar (preferably unrefined sugar for a richer flavor)
- Half a vanilla pod (or 1 teaspoon of vanilla extract)
- Zest of one lemon (adds freshness)

For soaking the sponge cake:
- 300 ml soy cappuccino or coffee (for an intense flavor)

For the poppy seed cream:
- 700 ml rice milk (a wonderful substitute for cow's milk)
- 3 egg yolks (for a rich cream)
- 170 g powdered sugar
- 50 g starch (for thickening)
- 250 g ground poppy seeds (adds a delicious taste and interesting texture)

For decoration:
- Compote cherries (for a contrasting acidity)
- Chocolate plastic roses (for an elegant appearance)

Preparing the sponge cake

1. Preheat the oven: Start by preheating the oven to 180°C. This will ensure even baking of the sponge cake.

2. Prepare the baking tray: Line a large, shallow tray with parchment paper to prevent sticking.

3. Beating the eggs: In a saucepan, add the whole eggs and sugar. Place over low heat and mix well with a whisk or rolling pin to avoid burning. After a few minutes, when the mixture is warm, test with a finger to see if it’s warm, then remove from heat.

4. Creating the foam: Use a mixer on high speed for about 10 minutes. You will notice how the eggs become a fluffy, light-colored foam, ideal for an airy sponge cake.

5. Flavoring: Add the lemon zest and vanilla seeds to the egg mixture. Gently mix.

6. Incorporating dry ingredients: Sift the flour and starch over the egg mixture. Use a spatula to fold in the dry ingredients with upward motions to avoid losing air in the mixture.

7. Baking: Pour the mixture into the tray, leveling it evenly. Place the tray in the oven and bake for 20 minutes without opening the oven door. Check with a toothpick; if it comes out clean, the sponge cake is ready.

Preparing the poppy seed cream

1. Heating the milk: Place the rice milk in a saucepan over medium heat.

2. Mixing the egg yolks: In a plate, mix the egg yolks with the starch. When the milk begins to boil, take a ladle of milk and pour it over the egg yolk mixture, stirring constantly to avoid lumps.

3. Combining ingredients: Add the egg yolk mixture to the boiling milk, along with the powdered sugar and ground poppy seeds. Continue stirring until the cream thickens.

4. Cooling the cream: Once thickened, pour the cream into a large plate and cover with plastic wrap directly on the surface of the cream to avoid a crust forming.

Assembling the cake

1. Preparing the sponge cake: Remove the sponge cake from the oven and place it on another sheet of parchment paper, soaking it well with cappuccino or coffee. This will add wonderful flavor and moisture.

2. Spreading the cream: You can take half of the poppy seed cream and spread it evenly over the sponge cake. Using the parchment paper, gently roll the sponge cake, being careful not to break it.

3. Cooling the roll: Place the roll seam-side down and let it cool. You can put it in the freezer if you want to speed up the process.

4. Finishing: Once the roll has cooled, spread the remaining cream on top and decorate with compote cherries and chocolate plastic roses for an elegant look.

Useful tips

- Types of poppy seeds: Poppy seeds can be used ground or whole, but ground will give a finer texture to the cream. Make sure to purchase them from trusted sources.
- Lactose-free version: Use almond or coconut milk for a different taste.
- Adding fruits: You can also add other fruits to the cream mixture, such as cherries or raspberries, for extra flavor.
- Suitability for various occasions: This cake is perfect for parties, birthdays, or simply as a delicious dessert after dinner.

Calories and nutritional benefits

This cake has approximately 250 calories per serving, considering the ingredients used. Poppy seeds are an excellent source of fiber, protein, and essential minerals such as calcium and iron. Additionally, using rice milk and powdered sugar makes this dessert more friendly to the digestive system.

Frequently asked questions

- Can the roll be frozen? Yes, the roll can be frozen, but make sure it is well wrapped to prevent freezer burn.
- Can I replace the eggs? If you want a vegan version, you can use an egg substitute, such as banana puree or a mixture of flaxseeds with water.
- How can I enhance the flavor? Adding almond or orange essence can give a unique taste to your cake.

I hope this poppy seed cake recipe becomes one of your favorites! I invite you to try it and share the result with your loved ones. Enjoy!

 Ingredients: For the sponge cake we need: - 150 g of 00 flour. - 50 g of starch. - 250 g of fresh eggs. - 170 g of sugar. - Half of a vanilla pod. - Zest of one lemon. For the sponge cake bath: - 300 ml of soy cappuccino or coffee. For the poppy seed cream: - 700 ml of rice milk. - 3 egg yolks. - 170 g of powdered sugar. - 50 g of starch. - 250 g of ground poppy seeds. For decoration: - cherries from compote. - chocolate roses.

 Tags:  poppy roll