Ingredients:
20×30 cm baking pan
Poppy Seed Sponge Cake:
7 eggs
1 cup sugar
1 cup flour
5 tablespoons dried poppy seeds
Meringue:
6 egg whites
1 cup sugar
100g peanuts
2 tablespoons flour
FrostingSponge Cake: Beat the eggs well with the sugar, then mix in the flour and poppy seeds. Bake at 350°F until done. The ingredients listed are for both layers.
Meringue: Whip the egg whites with half a cup of sugar until frothy. In a bowl, combine the roasted and chopped peanuts, flour, and the remaining half cup of sugar. Gently fold this mixture into the egg whites. Dry in the oven for a few hours at 250°F.
Frosting: Beat the room temperature butter, gradually adding the condensed milk and cocoa powder (any coffee cream will work).
Assemble: Layer the poppy seed cake, frosting, meringue, frosting, and then the second poppy seed cake. Let it soak in the refrigerator.
