Poppy-coconut cake

Biscuit cake with cream and poppy-coconut filling.

Ingredients

• For the biscuit:
• 5 eggs
• 1 cup of sugar
• 1 cup flour
• 1 teaspoon baking powder
• For poppy-coconut mass:
• 5 proteins
• 1 cup of sugar
• 1 spoon of potato starch
• 200 g coconut
• 1/3 cup poppy seeds
• 1 flat teaspoon baking powder
• For cream:
• 1/2 l milk
• 5 yolks
• 1/2 cup sugar
• 1 packet of vanilla
• 2 tbsp. spoons of potato starch
• 2 tbsp. spoons of flour
• 250 g butter
• 2 packs of red jelly

Directions

1. Prepare a biscuit: grind eggs with sugar until light, add flour with baking powder, bake for 30 minutes.
2. Prepare the poppy-coconut mass: beat the whites, adding sugar, add starch, coconut, poppy seeds, baking powder. Bake the dough on aluminum foil for about 20 minutes.
3. Prepare the cream: pour 3/4 cup of milk, chop the yolks and flour in this milk; Boil the rest of the milk with sugar and vanilla, add gruel and cook the custard. When the cream has cooled, add the whipped butter in a spoon, mix well with a mixer until smooth.
4. Apply half of the cream on a biscuit, on it - poppy-coconut cake, again cream, then biscuit cookies. Pour chilled jelly on top.