Description
This delicate Poppy Seed Roulade is a light sponge cake rolled with a luscious dulce de leche buttercream, topped with toasted coconut and chocolate shavings. Perfect for an elegant dessert, it combines the nutty crunch of poppy seeds with the rich sweetness of caramel-like dulce de leche, making it a crowd-pleasing treat for any occasion.
Ingredients
Cake:
- 5 eggs
- 3/4 cup sugar
- 3 Tbsp sour cream
- 3/4 cup all-purpose flour, measured then sifted
- 1/2 tsp baking powder
- 2 1/2 Tbsp poppy seeds
Cream Filling and Topping:
- 1 cup unsalted butter, room temperature
- 14 oz dulce de leche (minus 3 Tbsp reserved for topping)
- 1/4 cup powdered sugar
- 1/3 cup sweetened coconut, toasted
- Chocolate shavings for garnish
- 3 Tbsp reserved dulce de leche for drizzling
Instructions
- Prepare for Baking: Line a 17x12 inch rimmed baking sheet with parchment paper. Preheat your oven to 365°F (185°C) just before baking.
- Beat Egg Whites: Separate egg yolks and whites. Using a large mixing bowl, beat the egg whites on high speed until soft peaks form, about 2-3 minutes. Gradually add sugar and continue beating until stiff peaks form, another 2-3 minutes.
- Mix Egg Yolks and Sour Cream: In a different bowl, beat egg yolks and sour cream together for 1 minute until smooth. Fold this mixture into the beaten egg whites using medium speed mixer until incorporated.
- Combine Dry Ingredients: In a separate bowl, sift together flour, baking powder, and poppy seeds. Add these dry ingredients to the egg mixture and mix on low speed for a few seconds until just combined. Stop the mixer and gently fold the batter with a spatula to incorporate the flour fully without deflating the mixture.
- Bake the Sponge: Pour the batter evenly onto the prepared baking sheet and spread smoothly. Bake for approximately 12 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool slightly.
- Roll the Cake: Run a knife around the edges of the cake to loosen it from the pan. Remove the cake onto a clean kitchen towel, then while still warm (not hot), roll it up with the towel and set aside to cool completely in the rolled shape.
- Prepare the Buttercream: Beat butter on medium speed for about 3 minutes until creamy. Reserve 3 Tbsp of dulce de leche for topping. Add the remaining dulce de leche to the butter and beat until combined. Add powdered sugar and mix lightly. Refrigerate this cream until ready to assemble.
- Assemble the Roulade: Carefully unroll the cooled cake. Spread about two-thirds of the dulce de leche cream evenly over the surface. Re-roll the cake without the towel.
- Decorate: Use the remaining cream to cover the top and sides of the roulade. Sprinkle the toasted coconut and chocolate shavings evenly on top. Fill a plastic bag with the reserved 3 Tbsp dulce de leche, snip one corner and drizzle decoratively over the roulade.
Notes
- To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring often to prevent burning.
- Do not overbeat the batter after adding flour to keep the roulade light and fluffy.
- Ensure the cake is rolled while warm to avoid cracking.
- Use room temperature butter for a smooth and creamy frosting texture.
- Store the roulade refrigerated and consume within 3 days for best freshness.
