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This old recipe for an excellent cake will surely pleasantly surprise you. The whole family will enjoy the layered slice with poppy seeds, coconut and egg-yolk cream. And did you know that poppy seed is a highly nutritious food? It contains large amounts of calcium, iron and zinc. It is especially healthy for our bones.
Ingredients
For the dough you will need:
- 250 g margarine
- 3 cups flour
- 100 g sugar
- 3 tablespoons cocoa
- 5 tablespoons sour cream
- 1 baking powder
Poppy filling:
- 250 g ground poppy seeds
- 3 eggs
- 1 ½ tablespoons sugar
- 100 g butter (preferably clarified, so-called ghee)
Coconut filling:
- 6 egg whites
- 1 cup sugar
- 200 g coconut flakes
- 2 tablespoons starch
Egg-yolk cream:
- 6 egg yolks
- 1 cup sugar
- 2 tablespoons flour
- 300 g milk
- 400 g oil
Preparation
Mix the sugar, sour cream, cocoa and flour into the margarine. Work into a firm dough and divide it into 6 equal portions. Place 3 portions in the refrigerator and 3 portions in the freezer. Let the dough chill for at least 45 minutes.
The easiest is to prepare the poppy filling, for which you simply mix all the ingredients.
Create the coconut filling by whipping the egg whites with sugar until stiff peaks form. Slowly fold in the coconut flakes and starch.
At this point you can begin working with the dough. Take out 1 portion from the freezer and 1 portion from the refrigerator each time. Roll out the dough from the refrigerator into the pan, spread the poppy filling first, then the coconut filling, and grate on top with a coarse grater the dough that was in the freezer. Bake 15 to 20 minutes at 170 to 180°C. Let cool. Repeat this process three times until all the portions of dough are used.
While the poppy and coconut layers are baking, prepare the egg-yolk cream. Whisk the yolks with flour, milk and sugar. Cook the mixture over low heat until it thickens. Then remove the cream from the stove and let it cool. Once the mixture is cooled, add the oil.
Finally, use the cream to join all the prepared layers together.
