Christmas poppy seed and quark cake roll: you cover filling with batter and roll without cracks

Tip: tap a step to mark it as done.

1. Cook the poppy seed filling

   20 min

   Cook the poppy seeds, milk, powdered sugar, and vanilla sugar for 5 minutes, stirring constantly, until thickened. Let cool for 15 minutes.

2. Mix the quark filling

   5 min

   Mix the quark with the egg, powdered sugar, and flour until smooth. Preheat the oven to 180 °C (350 °F).

3. Spread the fillings

   5 min

   Line a baking pan approximately 30 × 40 cm with parchment paper. Spread the poppy seed filling over it, spoon the quark filling on top, and gently smooth it out.

4. Cover with batter

   10 min

   Beat the eggs with the granulated sugar until thick and foamy, then stir in the oil. Gently fold in the flour and baking powder with a wooden spoon. Pour the batter over the filling and spread evenly.

5. Bake

   25 min

   Bake for 25 minutes at 180 °C (350 °F), until the top is golden and springs back when pressed.

6. Roll while still warm

   5 min

   Dust a kitchen towel with powdered sugar and turn the hot cake out onto it. Carefully peel off the parchment paper and, while the cake is still warm, use the towel to help roll it up from a long side, keeping the filling inside.

7. Let cool

   30 min

   Let the cake roll cool seam-side down. Slice with a sharp knife only once completely cool for neat, even slices.

Tip: Let the poppy seed filling cool before spreading it, or it will mix with the quark; roll the cake immediately after baking, as it will crack once cold. For clean slices, dip your knife in hot water. Read more: How to adjust a recipe for your baking pan

This recipe was translated from the Slovak original: Vianočná makovo-tvarohová roláda: na plech dáte plnku, zalejete cestom a pri stáčaní nepraskne