Cake Base
- 8 egg whites
- 200 g sugar
- 80 g poppy seeds
- 80 g flour
- 1 pinch of salt
- 10 g baking powder
Cream
- 8 egg yolks
- 200 g sugar
- 600 ml milk
- 60 g cornstarch
- 200 g butter
- vanilla extract
- 1 pinch of salt
Biscuit Layer
- 30 petit beurre biscuits
- 150 ml strong coffee
Glaze
- 200 g dark chocolate
- 100 ml heavy cream
- 50 g butter
- 50 g grated white chocolate
Preheat the oven to 180°C. Whisk egg whites with a pinch of salt until firm. Gradually add sugar and continue mixing until stiff peaks form.
Gently incorporate poppy seeds into the egg whites. Sift flour and baking powder, then fold them into the mixture. Ensure it’s evenly mixed.
Line a 25×35 cm baking pan with parchment paper. Pour the mixture into the pan, leveling it evenly. Bake for 25-35 minutes at 170°C.
To check the cake, insert a toothpick to ensure it comes out clean. The cake will rise in the oven but will settle as it cools.
For the cream, whisk egg yolks, sugar, and a pinch of salt until smooth and pale. Add cornstarch, then gradually pour in the milk, stirring.
Cook the mixture over low heat, stirring constantly until it thickens and starts to bubble. Remove from heat and stir in butter and vanilla essence.
Allow the cream to cool for about 10 minutes. Spread it evenly over the cooled cake in the pan. Layer with coffee-soaked biscuits on top.
For the glaze, melt dark chocolate, heavy cream, and butter over low heat or in the microwave. Pour over the biscuits, smoothing it out with a spatula.
