Parboil the poppy-seed, mill with the walnuts. Yolks from the eggs to the filling grind with sugar, add butter. Then mix with poppy-seed, raisins, almond oil, honey, oil and foam from 3 eggs. Put the filling to a form covered with greased aluminum foil of dimensions 10x14 inches;25x36 centimeters. Bake for 40 minutes in 356-392 degree F (180-200 degree C)
Froth the glairs into foam. At the end of the frothing add sugar and vanilla sugar. Add yolks and froth more. Then pour oil, add flour and baking powder. Pour the pastry on baked poppy-seed layer and bake for 20 minutes more. Baked and cooled cake put gently on a tray so that the sponge cake is on the bottom and the poppy-seed on the top. Melt the chocolate and butter, mix and pour on the cake.
Bon appetite! |
