Poppy Seed and Nut Cake

To prepare a delicious dessert that will impress everyone, we start with the first step: whipping the egg whites. This is done with great care, as the egg whites need to become a stiff foam. During this process, we gradually add the sugar to achieve an airy and silky texture. It is important for the sugar to dissolve completely to avoid any crystals that could affect the final consistency of the layers.

In the meantime, we take care of the dry ingredients. We mix the flour with the poppy seeds, coconut, and baking powder in a separate bowl. This mix will not only provide a wonderful taste but will also contribute to an interesting texture. Once the egg whites are well whipped, we start to incorporate the flour and coconut mixture into the egg whites. It is essential to do this with gentle, folding motions from top to bottom to maintain the aeration of the foam, which will help the layer rise beautifully in the oven.

After obtaining a homogeneous composition, we pour the batter into the baking pan, which has been previously lined with parchment paper. We bake the layer at a medium temperature of about 180 degrees Celsius (350°F) for approximately 30-40 minutes. We check the baking with a toothpick; if it comes out clean, the layer is ready. After baking, we remove the layer from the pan, remove the paper, and let it cool on a rack in a well-ventilated area.

In parallel, we prepare the delicious cream. In another bowl, we mix the egg yolks with the sugar and the chosen essence, whether it is vanilla or coconut, until the mixture becomes creamy and light in color. We continue by adding the flour and milk alternately, mixing continuously to avoid lumps. Then, we transfer the composition to a double boiler, stirring constantly until the cream thickens, achieving a smooth and velvety consistency. Once thickened, we let it cool, and when it reaches room temperature, we combine it with the softened butter, homogenizing well.

With the cooled layer, we place it back in the baking pan. On top of it, we pour ¾ of the prepared cream, leveling it carefully to achieve an even surface. Next comes a layer of simple biscuits which we will soak in concentrated coffee, ensuring they are well soaked but not so much that they disintegrate. The remaining cream, mixed with the instant coffee, is then spread over the biscuits, creating a second delicious layer. Finally, to give an elegant appearance, grate chocolate on top.

The dessert needs to sit in the refrigerator overnight to allow the biscuits and layer to soften and the flavors to blend perfectly. The next day, we cut into portions with a sharp knife and serve with joy! This dessert is not only a treat for the taste buds but also a true visual feast, perfect for any special occasion.