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POPPY SEED LEMON CAKE WITH A STRAWBERRY PUREE

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!
3.67 from 6 votes
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Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Course cake, Dessert
Cuisine American
Servings 10 people

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 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 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 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.
  • 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!
Keyword cake roll, lemon cake, poppy seeds, roulade