New job, new colleagues, new friends, new adventures, less time… But today the weather is so cold and ugly that I decided to write-up some of the recipes I’ve been collecting since christmas. I am almost ashamed to share this one, as it’s so seasonal…but save it for next year!
As you know, in Hungary christmas is associated with poppy-seed pastries. Still craving for some chocolate after the holidays, I came up with the following recipe – and my friend Alma’s arrival to Munich was a perfect occasion to try it out.
CREAMY POPPY ROLL
Poppy Mousse (filling)
- 250 g silken tofu
- 300 g white chocolate (I used normal white chocolate but you can buy or make vegan white chocolate)
- 1 cup of grated poppy-seed
+ grandmother’s apricot marmalade
Preparation time: 15 minutes
“Whip” the silken tofu. Melt the white chocolate and mix it with the tofu. Add grated poppy seeds. Put it into the fridge for about 1 hour before using.
Vegan Sponge Cake
- 1.5 cups of all-purpose flour
- 1 cup of walnut flour
- 1 tbsp chia flour (optional)
- 1 package (1.5 tsp) baking powder
- a pinch of baking soda
- 3/4 cups of powdered sugar
- 1/2 cup of oil
- about 1.5 cups of vegan milk
- 1 tbsp of vinegar
- pinch of salt
- pinch of turmeric (optional)
Preparation time: 25 minutes
Sift the flour, sugar and baking powder. Mix first the dry ingredients, then add vegan milk. Finish it with adding oil and vinegar to the mix. Spread the dough in a rectangular baking pan (use paper or silicone so that it doesn’t stick). Dough should be not more than 1 cm thick. Bake it for about 12-15 minutes.
When you take it out, while it’s still hot, cut a line after 1-2 cm on one side and roll it up with the help of a rolling-pin. It’s the best to use a wet kitchen towel, otherwise it might break. Learn from my mistakes! :P
When the filling is a bit more firm, carefully unroll the dough. Spread a thin layer of apricot marmalade first. Then put the poppy mouse on the top and roll it up again with the help of the kitchen towel. Finally, you can use the rest of the mousse as an icing and cover the cake with it.
Chill it for another 2 hours before serving. For decoration I used some physalis, very popular in Germany – I think they look beautiful!!!