roll with poppy seed and lemon cream cheese pound cake

roll with poppy seed and lemon cream cheese pound cake


  • For the countertop:
  • 4 eggs
  • 4 tablespoons sugar
  • 4 tablespoons flour
  • 2 tablespoons oil
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • vanilla essence
  • For the cream:
  • 2 yolks
  • 3 tablespoons sugar
  • 2 tablespoons starch
  • 50 g white chocolate
  • 150 ml of milk
  • lemon juice (you can put more, depending on how you like sour)
  • 1 teaspoon jelly
  • 250 ml liquid cream

Preparation Rolled with poppy seeds and lemon cream:


Whisk the egg whites with a pinch of salt. Add the sugar and mix until the foam becomes shiny. Mix the yolks well with oil and vanilla essence, then add over the egg whites.

Add flour mixed with baking powder and poppy seeds and mix gently, with movements from bottom to top. The dough obtained is poured into a tray (25/35 cm) lined with baking paper and put in the oven over medium heat for about 15 minutes.

Turn the top over on a piece of baking paper sprinkled with sugar and roll carefully, so as not to break. Leave for a few minutes then unroll and grease with cream.


Mix the yolks with the sugar until they turn white. Add the starch and mix well, so as not to form lumps.

The milk is boiled, then slowly poured into the above composition, over which I added the broken chocolate pieces. Move everything back to the bowl in which the milk was boiled and put it on low heat, stirring continuously for a few minutes, until the composition thickens (without bringing it to a boil).

Set aside and allow to cool.

The gelatin is dissolved in the cold lemon juice and left to swell a little, then added to the slightly cooled pudding. Homogenize and refrigerate. Beat the whipped cream and easily incorporate it into the cooled pudding.

Put the cream on the rolled top and roll again carefully and let it cool until the cream hardens. Portion and powder with sugar.

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