Poppy seed mass: 25 day maku, 10 day of sugar, spoon of honey, 3 eggs, 1/2 teaspoons of baking powder. Sponge cake: 4 eggs, 12 dag sugar powder, 2 tablespoons of hot water, 3/4 glasses of flour, half a teaspoon of baking powder, butter and breadcrumbs to grease and pour out the baking tray, spoon of coconut shrims.
Pour water over the poppy seed, boil, cool down, then drain thoroughly. Grind the poppy seeds in a food processor. Honey, Grate the egg yolks and powdered sugar, add the poppy seeds and mash together while adding baking powder. Beat the egg yolks and sugar for a sponge cake with the addition of water, add half of the flour, Powder, mix. Beat all the egg whites together, at the end of churning, add a tablespoon of sugar. Mix a little more than half of the foam with the biscuit dough and the rest of the flour, Pour onto a previously prepared baking tray. Mix the remaining foam with the poppy seed mass, which spread over the sponge cake in rows, scooping with a spoon. Sprinkle the entire surface with coconut shavings. Bake at 180-190 ° C. Caution: any aroma of your choice can be added to the poppy seeds and dough.
Caloric value approx 3930 kcal.
