Poppyseed – Lingonberry Roulade
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg whites
- 4 tablespoon water
- 100 g suar
- 4 egg yolks
- 80 grams flour
- 80 g poppy seeds, round
- 1 teaspoon Baking powder
- 2 tablespoons oil
- 1 tablespoon rum
- 150 g jam, cranberry
- 250 ml whipped cream
- 1 packet vanilla sugar
- some powdered sugar to sprinkle on
Print Recipe
Pin Recipe Instructions
- Beat the egg whites with the water until stiff. Let the sugar trickle in while continuing to beat and mix well. Then add the egg yolks and stir in. Mix the flour, poppy seeds and baking powder and carefully fold in, along with the oil and rum.
- Place the dough on a baking sheet lined with baking paper and smooth it out. Bake in the preheated oven at 180 degrees for about 15 minutes.
- Then turn it out onto a sugar-sprinkled kitchen towel, peel off the baking paper and roll it up together with the kitchen towel. Let cool down.
- For the filling, whip the whipped cream with the vanilla sugar until stiff.
- Carefully roll apart the cooled roulade. Brush evenly with the cranberry jam. Then put the whipped cream on top and spread it on.
- Carefully roll up the roulade again and sprinkle with a little powdered sugar.
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