Cake with coconut, poppy seeds and vanilla cream

A delicious cake, and although at first glance it will seem complicated to prepare, I promise you that if you take it step-by-step you will realize that it is easy to prepare.

Ingredients: (for a 26 cm diameter pan)

For the dough:

• 8 egg whites
• 150 g sugar
• 80 g poppy seeds
• 100 g coconut flakes
• 3 tablespoons of flour
• A pinch of salt
• 15 g baking powder
• a vanilla essence

For the cream:

• 8 egg yolks
• 100 g sugar
• 40 g corn starch
• 400 ml milk
• 200 g butter
• a vanilla essence

For the topping:

• 250 g dark chocolate
• rum essence
• 4 spoons sugar
• 100 ml of liquid cream
• some simple biscuits
• a small cup of warm milk

Preparation:

Separate the whites from the yolks. Put the egg whites in a bowl together with the salt and 150 grams of sugar and mix well until you get a consistent foam. Then add the poppy seeds and mix, and after that, add the coconut flakes and continue mixing. Add the flour, vanilla essence, and baking powder and mix again until all the ingredients are completely mixed together.

Turn on the oven to 180 degrees and let it heat up.

Transfer the dough to a pan with a removable bottom. Place in the preheated oven for ~30 minutes or until it passes the toothpick test. Leave it to cool down.

While the dough is cooling, prepare the cream.

Mix the egg yolks with 100 g of sugar in a bowl until a consistent foam is obtained. Mix starch with some spoons of milk and homogenize it well. Transfer the rest of the milk to a pot, together with the vanilla essence, and put to boil on low heat. Mix the diluted starch with the egg yolks you mixed earlier with sugar, and blend everything. When the milk starts to boil, add the mixture of egg yolks, sugar, and starch over it, and with the help of a whisk, stir continuously until the cream starts to thicken.

Mix well until the cream starts to have the consistency of a pudding. Turn off the heat and add the butter, mixing with a whisk until the butter is completely melted and incorporated into the cream. Add the cream over the cooled dough and spread it evenly with the help of a spatula.

In a bowl, put the milk for the topping and heat it a little in the microwave. Dip the biscuits in the warm milk one by one, then place them on top of the cream. Do this until you cover the entire surface of the cake. Leave it aside.

In a thick-bottomed pot, over medium heat, melt the chocolate together with the liquid cream, the sugar, and the rum essence. Stir continuously until the chocolate is melted. Do not cook too much; when the chocolate is melted, take it off of the heat. Add the melted chocolate over the cake and let it cool for 2-3 hours.

Serve it cold.

If you try the recipe, let me know how you liked it! 😊

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