Valentina Ablaev
This is an amazing recipe for a homemade Poppy Seed Roulade. It’s a soft sponge cake roll with poppy seeds and a rich dulce de leche cream topped with toasted coconut and chocolate shavings. It’s an easy Russian dessert roll that is prepared quickly and tastes wonderful.
A roulade is a great way to impress your guests without having to work too hard. Our berry meringue roulade is another incredible roulade that elevates simple baked meringue.
This poppy seed roulade recipe is everything you could ask for in a cake. The batter for the cake roll is so soft and airy that it melts in your mouth with a perfect hint of poppy seed. The creamy, buttery dulce de leche gives it a rich taste, and the cake is finished off with chocolate shavings and toasted coconuts.
This cake roulade is so appealing once served and makes you want to forget your calorie counts!
Why You’ll Love This Recipe:
- Gorgeous dessert. This dessert is so decadent and beautiful. It makes a beautiful centerpiece and will be the star of the show.
- Fun baking. Homemade rolls and roulades are so fun to make and are an easy way to take one cake layer and turn it into something elevated.
- Great flavors. Dulce de leche makes the most delicious frosting, it’s hard to stop.
Ingredients for Poppy Seed Roulade:
Cake –
- Eggs – separate the egg yolk and egg whites.
- Sugar – sweetens the cake and helps make the fluffiest cake.
- Sour cream – the key to a moist and fluffy cake.
- Flour – sifted and measured correctly.
- Baking powder – gives this cake the perfect rise.
- Poppy seeds – the key for poppy seed roulade.
Cream –
- Butter – room temperature butter makes the perfect rich butter.
- Dulce de leche – our homemade dulce de leche is so easy to make and tastes incredible.
- Powdered sugar – thickens the cream.
Topping –
- Coconut – toasted coconut shavings add the perfect crunch and flavor.
- Chocolate shavings – you can buy them shaved or create your own shavings from a block of chocolate.
- Dulce de leche – a little extra for a pretty drizzle.
How to Make a Poppy Seed Roulade
- In a large bowl, beat the egg whites. Beat on high speed until soft peaks form, 2-3 minutes. Slowly add the sugar and beat until stiff peaks form.
2. In a separate bowl, beat the egg yolks and sour cream with a mixer for 1 minute. Pour the egg yolks into the egg whites bowl and beat until incorporated.
3. Combine flour, baking powder, and poppy seed in a bowl. Add to the egg mixture.
4. Mix for a few seconds on low speed until the flour is combined. Use a spatula to gently fold the batter without overbeating. Pour the mixture into a lined baking sheet and spread evenly. Bake for 1 2 minutes at 365°F.
5. In a medium ball, beat butter until creamy. Beat in dulce de leche and add powdered sugar. Refrigerate until ready to use.
6. Generously spread the cream over the sheet cake and roll up the cake.
7. Top the cake with the remaining cream.
8. Top the cake with toasted coconuts and chocolate shavings. Drizzle dulce de leche on top of the roulade.
More Dessert Recipes
If you enjoyed this dessert recipe, be sure to try our other popular easy dessert recipes; here are some of our favorites:
If you tried this poppy seed roulade recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Poppy Seed Roulade
Ingredients
Cake:
- 5 eggs
- 3/4 cup sugar
- 3 Tbsp sour cream
- 3/4 cup all-purpose flour, measured then sifted
- ½ tsp baking powder
- 2½ Tbsp poppy seed
Cream:
- 1 cup unsalted butter, room temp
- 14 oz dulce de leche (minus 3 Tbsp*)
- 1/4 cup powdered sugar
Toppings:
- 1/3 cup sweetened coconut, toasted
- chocolate shavings
- 3 Tbsp unused dulce de leche*
Instructions
How to make Poppy Seed Roulade-
- Line a 17×12 rimmed baking sheet with parchment paper. Preheat oven to 365°F at step 4.
- 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.
- In a separate bowl, with a mixer beat egg yolks and sour cream for 1 minute. Pour into egg whites bowl, beat on medium speed until egg yolks are incorporated.
- In a bowl, combine flour, baking powder, and poppy seed. Add to the egg mixture. Mix for a few seconds 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 overbeat or else the mixture will flatten. Pour mixture into baking sheet, spread evenly.
- Bake 12 minutes or until toothpick comes out clean if inserted in the center of the cake. Slightly cool.
- Run a knife along edges of cake to loosen from sheet. Remove cake roulade from baking sheet, cover with a kitchen towel and roll roulade up while it’s still warm but not hot. Set aside to cool completely.
Prepare cream:
- Beat butter on medium speed until creamy, about 3 minutes. Reserve 3 Tbsp of the dulce de leche for the topping, add the remaining dulce de leche to butter. Beat on medium speed until combined. Add powdered sugar, lightly beat again. Refrigerate cream until ready to use.
Assemble:
- 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.
- Add toasted coconut to top of roulade and chocolate shavings. Add the 3 Tbsp remaining dulce de leche to the corner of a plastic bag, snip corner and drizzle over roulade.
