Poppy Seed Roulade

• Vegetarian

• Refrigerated

  • 5 Eggs

• Condiments

  • 14 oz Dulce de leche
  • 3 tbsp Unused dulce de leche

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 Chocolate shavings
  • 3/4 cup Flour
  • 2 1/2 tbsp Poppy seed
  • 1/4 cup Powdered sugar
  • 3/4 cup Sugar

• Nuts & Seeds

  • 1/3 cup Coconut, toasted

• Dairy

  • 2 sticks Butter
  • 3 tbsp Sour cream

Found on valentinascorner.com

Description

Ingredients

• 5 eggs
• ¾ cup sugar
• 3 Tbsp sour cream
• ¾ cup flour
• ½ tsp baking powder
• 2½ Tbsp poppy seed
• 2 sticks butter, room temp
• 14 oz dulce de leche (minus 3 Tbsp*)
• ¼ cup powdered sugar
• ⅓ cup toasted coconut
• Chocolate shavings
• 3 Tbsp unused dulce de leche*

Directions

• Line a 17x12 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.
• 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.
• In a bowl combine flour, baking soda 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. Dont over beat 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 or cake.
• 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 its still warm. Set aside to cool completely.
• 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.
• Unroll cake roulade. Generously spread cream, about ⅔ 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 corner of a Ziploc bag. Snip corner with scissors and drizzles over toppings.