Poppy Seed Sponge Cake Roll with Cherries

Separate eggs, whip egg whites and 4 tbsp. water until stiff, add 80 g sugar. Fold in egg yolks one by one. Fold in flour, cornstarch, lemon zest and baking powder. Spread the dough on a baking tray lined with parchment paper. Bake in a hot oven (electric oven: 200 °C /gas mark 3) for 12 minutes. Turn out onto a damp tea towel and remove the paper. Wrap the sponge cake in the dish and cool. Drain cherries, set aside 10 pieces. Stir the pudding powder with 4-5 tbsp. milk and the remaining sugar. Bring remaining milk and poppy seeds to boil. Stir in pudding, bring to a boil. Spread on sponge cake and top with cherries. Roll up sponge cake from the short side. Leave to cool for approx. 2 hours. Whip cream and vanilla sugar until stiff. Dust roll with powdered sugar and cut into 10 pieces. Decorate with cream puffs and cherries.

Preparation : 40 min (without waiting time)

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