Creamy Marzipan Jelly Roll with Poppy Seeds

Variation of: Kathi’s Luscious Silhouette Tart

You will need:
1 package of Kathi’s Luscious Silhouette Tart
For the dough: 3 eggs, 4 tbsp water
For the filling: 13 fl oz (400g) whipped cream

Baking Pan:
Rectangular baking tray with about 1-inch-deep sides used to make sheet cakes

Baking Time:
approx. 15 minutes



Instructions:

1. Preheat oven to 360°F (180°C). Cover the baking tray with baking paper, or grease and lightly flour it.
2. Put the base mix into a mixing bowl. Add eggs, water and the cocoa and blend slowly in the beginning, then on high speed for about 5 minutes.
3. Spread batter evenly onto the prepared tray. Then bake in preheated oven for 15 minutes or until cake springs back when lightly touched.
4. When done, immediately loosen edges of cake paper from pan and turn cake out onto a new sheet of baking paper. Remove the used baking paper. Roll up the sheet and cake into a spiral starting from one of the cake’s short sides. Cool on a wire-rack. Afterwards unroll the cake and remove the baking paper.
5. For the filling beat the whipped cream halfway, add the mix for the filling and the poppy seeds and beat it until whipped cream is ready. Then gently fold marzipan filling into the cream.
6. Now spread the unrolled cake with the cream to within 1 inch of the edges. Carefully roll up the cake and you are done. Enjoy your beautiful homemade Jelly Roll!