Poppy Seed Roulade with a dulce de leche cream.

It’s been a while since I’ve shared a dessert recipe.  I absolutely love this roulade. It’s one of my favorite to make because not only does it taste phenomenal, but it’s so easy to prepare. Poppy seed roulade (roll) with a creamy dulce de leche cream and topped with toasted coconut and chocolate shaving. A pretty delicious combination if I do say so myself. The cake is so soft and airy and makes every bite, truly irresistible. You can use fresh fruit as topping instead of what I have listed. We had company last weekend, I used sliced strawberries and raspberries, it was a hit, everyone got seconds. Ganache is also great on this dessert.

I will let you in on a little tradition of ours. My husband absolutely loves dessert, like really loves dessert. For me as a wife, I know when I bake, it’s extra special. Dessert hits a particular spot in his tummy and it makes my heart sing, knowing he is satisfied. Having 5 little nuggets who also took after dad’s love for sweets, cakes don’t last too long in our home. So, I always like to take a slice and put it away, just for my Mr. Once the kiddos are down for the evening, we enjoy tea together. After an exhausting day of hard labor, a cup of hot tea with a slice of cake saved just for him, so special. There you have it, friends, I have let you in on our tradition. (This would be the PERFECT time to ask for that dress you’ve got your eye on, or that watch, ha! teasing, but serious, am I a genius or what?)

Don’t forget to tag us on social media when you make this. I’d love to see your creation. #ValentinasCorner. Or on Snapchat (ValentinasCornr).

If you’ve never toasted coconut, see THIS recipe for instructions.

Poppy Seed Roulade with a dulce de leche cream.

Be sure to take read the NOTE of a sneaky way to save yourself some time cleaning your cake platter. 🙂 You’re welcome.

Poppy Seed Roulade with a dulce de leche cream.

Ingredients for Poppy Seed Roulade-

Cake:

5 eggs

3/4 cup sugar

3 Tbsp sour cream

3/4 cup flour

1/2 tsp baking powder

2 1/2 Tbsp poppy seed

Cream:

2 sticks butter, room temp

14 oz dulce de leche (minus 3 Tbsp*)

1/4 cup powdered sugar**

Toppings:

1/3 cup toasted coconut

Chocolate shavings

3 Tbsp unused dulce de leche*

Serves: 6-8

How to make Poppy Seed Roulade-

Line a 17×12 rimmed baking sheet with parchment paper. Preheat oven at step to 365F.

Separate egg yolks and egg whites. In a large bowl, add the egg whites. Beat on high speed until soft peaks form, 2-3 minutes. Slowly add sugar, beat until stiff peaks form, 2-3 minutes.

Poppy Seed Roulade with a dulce de leche cream.

In a separate bowl, beat egg yolks and sour cream for 1 minute. Pour into egg whites bowl, beat on medium speed until egg yolks are incorporated.

Poppy Seed Roulade with a dulce de leche cream.

In a bowl combine flour, baking powder and poppy seed. Add to the egg mixture. Mix for a few second on low speed until flour is combined. Turn off mixer and with a spatula, gently mix to make sure the flour is well incorporated. Don’t over beat or else the mixture will flatten.

Poppy Seed Roulade with a dulce de leche cream.

Poppy Seed Roulade with a dulce de leche cream.

Pour mixture into baking sheet, spread evenly.

Poppy Seed Roulade with a dulce de leche cream.

Bake 12 minutes or until toothpick comes out clean if inserted in the center or cake.

Poppy Seed Roulade with a dulce de leche cream.

Run along edges of cake with a sharp knife to loosen from sheet. Remove cake roulade from baking sheet, cover with a kitchen towel roll roulade up while it’s still warm. Set aside to cool completely. (Sorry, forgot to take a picture.)

Prepare cream:

Beat butter on medium speed until creamy, about 3 minutes. Reserve 3 Tbsp of the dulce de leche for the topping, add remaining to butter. Beat on medium speed until combine. Add powdered sugar, lightly beat again. Refrigerate cream until ready to use.

Poppy Seed Roulade with a dulce de leche cream.

Assemble:

{NOTE: For QUICK clean-up time, don’t discard your parchment paper. Cut it in half. Put your roulade on the parchment paper. Once completely finished, gently lift one side, pull out the parchment paper and repeat with the other side. Your platter has nothing to wipe. Awesomeness, right? I do the same thing with cakes. :)}

Unroll cake roulade. Generously spread cream, about 2/3 of the cream.

Poppy Seed Roulade with a dulce de leche cream.

Re-roll the cake. Cover top and sides of roulade with remaining cream. Add toasted coconut to top of roulade and chocolate shavings. Add the 3 Tbsp remaining dulce de leche to corner of a Ziploc bag. Snip corner with scissors and drizzles over toppings.

poppy-seed-dulce-de-leche-roulade-roll-10

Poppy Seed Roulade with a dulce de leche cream.

5 from 1 vote
Poppy Seed Roulade with a dulce de leche cream.
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Poppy Seed Roulade
Amazing poppy seed cake roulade with toasted coconut and chocolate shavings.
Servings: 6 -8
Author: Valentina's Corner
Ingredients
Cake:
  • 5 eggs
  • 3/4 cup sugar
  • 3 Tbsp sour cream
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 2 1/2 Tbsp poppy seed
Cream:
  • 2 sticks butter, room temp
  • 14 oz dulce de leche (minus 3 Tbsp*)
  • 1/4 cup powdered sugar
Toppings:
  • 1/3 cup coconut, toasted
  • Chocolate shavings
  • 3 Tbsp unused dulce de leche*
Instructions
How to make Poppy Seed Roulade-
  1. Line a 17x12 rimmed baking sheet with parchment paper. Preheat oven at step to 365F.
  2. Separate egg yolks and egg whites. In a large bowl, add the egg whites. Beat on high speed until soft peaks form, 2-3 minutes. Slowly add sugar, beat until stiff peaks form, 2-3 minutes.
  3. In a separate bowl, beat egg yolks and sour cream for 1 minute. Pour into egg whites bowl, beat on medium speed until egg yolks are incorporated.
  4. In a bowl combine flour, baking powder and poppy seed. Add to the egg mixture. Mix for a few second on low speed until flour is combined. Turn off mixer and with a spatula, gently mix to make sure the flour is well incorporated. Don't over beat or else the mixture will flatten. Pour mixture into baking sheet, spread evenly.

  5. Bake 12 minutes or until toothpick comes out clean if inserted in the center or cake.
  6. Run along edges of cake with a sharp knife to loosen from sheet. Remove cake roulade from baking sheet, cover with a kitchen towel roll roulade up while it's still warm. Set aside to cool completely.
Prepare cream:
  1. Beat butter on medium speed until creamy, about 3 minutes. Reserve 3 Tbsp of the dulce de leche for the topping, add remaining to butter. Beat on medium speed until combine. Add powdered sugar, lightly beat again. Refrigerate cream until ready to use.
Assemble:
  1. Unroll cake roulade. Generously spread cream, about 2/3 of the cream. Re-roll the cake. Cover top and sides of roulade with remaining cream.
  2. Add toasted coconut to top of roulade and chocolate shavings. Add the 3 Tbsp remaining dulce de leche to corner of a Ziploc bag. Snip corner with scissors and drizzles over toppings.

 

Poppy Seed Roulade with a dulce de leche cream.

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