A Lemony poppy seed cake roll makes the perfect Sunday dessert! Easter is coming up, bring a poppy seed lemon cake roll with a strawberry puree to your Easter brunch! This cake roll will brighten up not only your dinner table but also your mood!
Poppy seed lemon cake roll with a strawberry puree makes me think of spring and summer! the lemon and fresh strawberry combined with poppy seeds make an ultimate dessert!
Whenever we get 60-degree weather I immediately get into spring mode! even if it’s in the middle of winter! lol. I opened all the windows in the house for that clean fresh air to come in, and it instantly made me want to bake something that captures that first spring feeling in a dessert! This cake roll has a zesty lemon flavor, with a hint of sweet strawberries, and my favorite ingredient..the poppy seeds!
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If you liked poppy seed lemon cake roll with a strawberry puree, try other desserts you will love!
Tools you may need
- stand mixer, this is the one I use and love! (or a hand mixer)
- rubber spatula
- mixing bowls
- parchment paper
- baking sheet
INGREDIENTS FOR THE CAKE
- 4 large eggs (room temperature)
- 1/2 cup sugar (white granulated)
- 3 tablespoons warm water
- 1 tablespoon of lemon juice ( or 1/2 teaspoon of lemon extract)
- 1/2 cup all-purpose flour
- 2 1/4 teaspoon baking powder
INGREDIENTS FOR THE CREAM
- 8 oz room temperature cream cheese
- 6 oz sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- zest from 1 lemon
- juice from 1 lemon (use fresh lemon juice)
- 1/2 cup fresh strawberries
- 1 tbl sugar
- 1/4 cup poppy seeds
- 2 cups water
Start by cooking the poppy seeds
rinse the poppy seeds under cold water with a very fine sieve until the water runs clear. Then add the poppy seeds to a pot and cover with 2 cups water. Bring to a boil then turn it down to a low simmer. Cover with a lid and let it cook for 40 minutes. Take it off the heat and let it cool down completely. While the poppy seeds are cooking and cooling down work on the cake part. (The reason for this step, is to avoid crunchy poppy seeds, in my poppy seed lemon cake roll with a strawberry. )
Preheat the oven to 350F
Start with making the only baked part of this recipe which is the cake part. First, start by separating the egg yolks from the egg whites. Add the egg whites into a stand mixer with a whisk attachment.
Whip the egg whites with the sugar on high speed In a large bowl until they foam and are about 3 times in volume (about 2 to 3 minutes). Don’t beat too long or you will begin to lose volume. It should form stiff peaks, that is s is when you know it is ready.
Using a rubber spatula fold in the egg yolks, water, and lemon juice until it is fully combined with the egg whites.
WHAT DOES IT MEAN TO FOLD IN?
In baking, to “fold” is the term used for gently combining a delicate mixture into a heavier textured, thicker mixture in a way that will ensure that both mixtures are properly combined without making the batter fall flat. Folding is often concerned with ensuring that air bubbles in the lighter mixture will not burst by the heavier mixture
Use the spatula in a cutting action. Cut down through the center of the two mixtures and bring the heavy mixture back up to the top. Baking 101 explains this as the: “down-across-up-and-over motion”, which explains it well. Turn the bowl as you do this to ensure that the folding is evenly distributed. Do not stir! Read more about the folding technique here.
Sift together the dry ingredients and then combine them with the egg whites. The cake batter should have a fluffy texture.
Line the cookie sheet with parchment paper then evenly spread the batter onto it. Bake for 12-15 minutes. Each oven will have a different bake time, you will know the cake is done when the top is slightly golden or it passes the toothpick test.
As soon as the cake is done baking, flip it over a clean kitchen towel on a cutting board and carefully peel away the parchment paper. If you wait for the cake to cool before peeling the parchment paper it will be much harder to do so.
Roll the cake into a log with the towel. Make sure the seam is facing the table, Let the cake cool on your countertop while you make the cream cheese frosting.
While the cake is cooling start on your cream.
Add the room-temperature cream cheese to a stand mixer with a paddle attachment. Turn the mixer on to a high speed and whip the cream cheese for 5 minutes, turn the mixer off once in a while to scrape the sides of the bowl to ensure a silky smooth cream.
to the cream cheese add the sweetened condensed milk. Keep mixing at a high speed for everything to come together.
Drain the poppy seeds then add them to the cream cheese, and mix for another minute.
In a separate bowl whip the heavy cream with the powdered sugar till it has soft peaks.
To the whipping cream add the lemon juice and lemon zest. Mix for another 30 seconds to combine all the flavors.
Fold the whipped cream into the cream cheese mixture.
Into a small bowl set aside 1 cup of the cream to decorate the top of the cake.
strawberry puree
Wash and cut the strawberry in half. Puree the strawberry with the sugar using either a blender, food processor, or an emersion blender. Set aside.
assemble the strawberry lemon poppy seed cake
Gently unroll the cake and evenly spread the strawberry sauce all over the cake, leaving a 1/2-inch border on the sides.
Next, evenly spread out the lemon poppy seed cream on top of the strawberry.
Roll the frosted cake tightly into a log. Start to roll from the same side you rolled it in the beginning while it was still hot.
Place it on a serving plate with the seam down.
Transfer the reserved cream into a piping bag then pipe the cream on top of the cake. Decorate with fresh berries and or lemon slices.
Place the poppy seed lemon cake roll with a strawberry puree into the fridge to chill for at least 4 hours or overnight.
Dust with powdered sugar, and use a large serrated knife to make clean cuts to serve your guests!
I hope you enjoy this poppy seed lemon cake roll with a strawberry puree and an amazing tea cup! Savor this moist cake which has a divine strawberry filling that makes a not-too-sweet cake for a perfect ending to any meal!
save to Pintrest!
POPPY SEED LEMON CAKE WITH A STRAWBERRY PUREE
Equipment
- mixer
- Mixing bowls
- rubber spatula
- baking sheet
- measuring spoons and cups
Ingredients
cake (biskvit)
- 4 large eggs (room temperature)
- 3 tbl warm water
- 1/2 cup sugar (white granulated)
- 1 tbl lemon juice ( or 1/2 teaspoon of lemon extract)
- 1/2 cup all-purpose flour
- 2 1/4 tsp baking powder
cream
- 8 oz temperature cream cheese
- 6 oz sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- zest from 1 lemon
- 1 juice lemon
- 1/2 cup fresh strawberries
- 1 tbl sugar
- 1/4 cup poppy seeds
- 2 cups water
Instructions
- START BY COOKING THE POPPY SEEDSrinse the poppy seeds under cold water with a very fine sieve until the water runs clear. Then add the poppy seeds to a pot and cover with 2 cups water. Bring to a boil then turn it down to a low simmer. Cover with a lid and let it cook for 40 minutes. Take it off the heat and let it cool down completely. While the poppy seeds are cooking and cooling down work on the cake part. (The reason for this step, is that I don’t like crunchy poppy seeds in my cake. )
- Preheat the oven to 350F
- First, start by separating the egg yolks from the egg whites. Add the egg whites into a stand mixer with a whisk attachment.
- Whip the egg whites with the sugar on high speed In a large bowl until they foam and are about 3 times in volume (about 2 to 3 minutes). Don’t beat too long or you will begin to lose volume. It should form stiff peaks, that is s is when you know it is ready.Using a rubber spatula fold in the egg yolks, water, and lemon juice until it is fully combined with the egg whites.
- Sift together the dry ingredients and then combine them with the egg whites. The cake batter should have a fluffy texture.Line the cookie sheet with parchment paper then evenly spread the batter onto it. Bake for 12-15 minutes. Each oven will have a different bake time, you will know the cake is done when the top is slightly golden or it passes the toothpick test.
- As soon as the cake is done baking, flip it over a clean kitchen towel on a cutting board and carefully peel away the parchment paper. If you wait for the cake to cool before peeling the parchment paper it will be much harder to do so.Roll the cake into a log with the towel. Make sure the seam is facing the table, Let the cake cool on your countertop while you make the cream cheese frosting.
- WHILE THE CAKE IS COOLING START ON YOUR CREAM.
- Add the room-temperature cream cheese to a stand mixer with a paddle attachment. Turn the mixer on to a high speed and whip the cream cheese for 5 minutes, turn the mixer off once in a while to scrape the sides of the bowl to ensure a silky smooth cream.
- to the cream cheese add the sweetened condensed milk. Keep mixing at a high speed for everything to come together.
- Drain the poppy seeds then add them to the cream cheese, and mix for another minute.
- In a separate bowl whip the heavy cream with the powdered sugar till it has soft peaks.
- To the whipping cream add the lemon juice and lemon zest. Mix for another 30 seconds to combine all the flavors.Fold the whipped cream into the cream cheese mixture.
- Into a small bowl set aside 1 cup of the cream to decorate the top of the cake.
- STRAWBERRY PUREEWash and cut the strawberry in half. Puree the strawberry with the sugar using either a blender, food processor, or an emersion blender. Set aside.
- ASSEMBLE THE STRAWBERRY LEMON POPPY SEED CAKEGently unroll the cake and evenly spread the strawberry sauce all over the cake, leaving a 1/2-inch border on the sides.Next, evenly spread out the lemon poppy seed cream on top of the strawberry.
- Place it on a serving plate with the seam down.Transfer the reserved cream into a piping bag then pipe the cream on top of the cake. Decorate with fresh berries and or lemon slices.
- Place the poppy seed lemon cake with strawberry puree into the fridge to chill for at least 4 hours or overnight.
- Dust with powdered sugar, and use a large serrated knife to make clean cuts to serve your guests!
ИНСТРУКЦИИ
- Промойте семена мака под холодной водой через очень мелкое сито, пока вода не станет прозрачной. Затем добавьте семена мака в кастрюлю и залейте 2 стаканами воды. Доведите до кипения, затем убавьте огонь до слабого. Накройте крышкой и дайте настояться 40 минут. Снимите его с огня и дайте полностью остыть. Пока маки готовятся и остывают, займитесь частью торта. (Причина этого шага в том, что я не люблю хрустящий мак в своем пироге.)
- Разогрейте духовку до 350F
- Во-первых, начните с отделения яичных желтков от яичных белков. Добавьте яичные белки в стационарный миксер с насадкой-венчиком.
- Взбейте яичные белки с сахаром на высокой скорости в большой миске, пока они не вспенятся и не увеличатся в объеме примерно в 3 раза (около 2-3 минут). Не взбивайте слишком долго, иначе вы начнете терять объем. Должны образовываться жесткие пики, то есть когда вы знаете, что оно готово. С помощью резиновой лопаточки вмешайте яичные желтки, воду и лимонный сок, пока они полностью не смешаются с яичными белками.
- Просейте вместе сухие ингредиенты, а затем соедините их с яичными белками. Тесто для торта должно иметь пышную консистенцию. Застелите противень пергаментной бумагой, затем равномерно распределите на нем тесто. Выпекать 12-15 минут. В каждой духовке будет разное время выпекания, вы поймете, что пирог готов, когда верх слегка подрумянится или он пройдет тест зубочисткой.
- Как только пирог испекся, переверните его на чистое кухонное полотенце на разделочную доску и аккуратно снимите пергаментную бумагу. Если вы подождете, пока пирог остынет, прежде чем снимать пергаментную бумагу, это будет сделать намного сложнее. Сверните пирог в журнал с полотенцем. Убедитесь, что шов обращен к столу. Дайте торту остыть на столе, пока вы готовите глазурь из сливочного сыра.
ПОКА ТОРТ ОХЛАЖДАЕТСЯ, НАЧНИТЕ ДЕЛАТЬ КРЕМ.
- Добавьте сливочный сыр комнатной температуры в стационарный миксер с насадкой-лопаткой. Включите миксер на высокую скорость и взбивайте сливочный сыр в течение 5 минут, время от времени выключая миксер, чтобы очистить стенки чаши, чтобы крем получился шелковистым и гладким.
- к сливочному сыру добавить сгущенное молоко с сахаром. Продолжайте смешивать на высокой скорости, чтобы все смешалось.
- Слейте семена мака, затем добавьте их к сливочному сыру и перемешивайте еще минуту.
- В отдельной миске взбить жирные сливки с сахарной пудрой до мягких пиков.
- Во взбитые сливки добавить лимонный сок и цедру лимона. Перемешивайте еще 30 секунд, чтобы объединить все ароматы. Вмешайте взбитые сливки в смесь сливочного сыра.
- В небольшую миску отложите 1 стакан крема, чтобы украсить верх торта.
- КЛУБНИЧНОЕ ПЮРE. Вымойте и разрежьте клубнику пополам. Пюрируйте клубнику с сахаром, используя блендер, кухонный комбайн или погружной блендер. Отложите.
- СОБРАТЬ КЛУБНИЧНЫЙ ЛИМОННО-МАКОВЫЙ ТОРТ.
- Аккуратно разверните торт и равномерно распределите клубничный соус по всему пирогу, оставляя края шириной 1/2 дюйма по бокам.
- Затем равномерно распределите лимонно-маковый крем поверх клубники.
- Переложите зарезервированный крем в кондитерский мешок, затем выдавите крем поверх торта. Украсьте свежими ягодами или дольками лимона.
- Поместите маково-лимонный кекс с клубничным пюре в холодильник минимум на 4 часа или на ночь.
- Посыпьте сахарной пудрой и используйте большой зазубренный нож, чтобы сделать аккуратные надрезы, чтобы угостить гостей!
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