Preparation: Spread the poppy seed mixture evenly on the roulade using a spatula. Generously soak with the rum mixture before rolling it up. When rolling it up, make sure that the end of the roulade is at the bottom of the paper after being wrapped.
Caution: Bake the poppy seed roll on a sheet of paper and with a baking sheet underneath.
After the baking process, soak the poppy seed roll again and coat with chocolate glaze. Before the chocolate sets, sprinkle the brittle on top spaced apart. The poppy seed roll can be divided into pieces of any size.
Ingredients:
1 65 x 45 cm sponge roll,
1,250 g poppy seed mixture (base recipe)
soaking mixture made of 100 g Jamaica rum and 100 g water
chocolate glaze for coating
brittle for garnishing
Baking temperatur
190 °C
Baking time
ca. 30 Minuten
Recipe
agaSAAT GmbH
Recommended by renowned bakery trade schools
