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Cake with poppy seeds and coconut

Cake with poppy seeds and coconut

Poppy countertop: beat the egg whites with a pinch of salt and then add the sugar and continue beating until they become a hard foam. Add the yolks, white flour and poppy seeds and baking powder. Mix the composition with movements from top to bottom. We pour the obtained composition in a tray lined with baking paper and put it in the preheated oven for about 40 minutes, until it passes the toothpick test.

Coconut countertop: Beat the egg whites with a pinch of salt, add the sugar and continue beating until they become a hard foam. Add white flour, coconut and baking powder. We pour the composition in the same tray in which we made the top with walnut (lined with baking paper) and put it in the oven until it passes the toothpick test.

Cream: mix the yolks with the sugar and white flour and put the cream to boil on a steam bath, until it thickens and let it cool, then mix it with whipped cream.

assembling: Spread 1/3 of the cream over the poppy top and then cover it with biscuits soaked in coffee. Pour the melted chocolate on top of the biscuits on a steam bath with butter. Put the cake in the fridge until the chocolate hardens. When the chocolate has hardened, pour 1/3 of the cream on top, place the coconut on top and pour the cream over the cream.

Decorate with melted chocolate on a steam bath.