Ingredients:
Pan size: 25×40 cm (approximately 10×16 inches)
Cocoa Poppy Seed Batter:
2 cups of soaked and ground poppy seeds
1 1/2 cups powdered sugar
150 g margarine
100 g honey
8 eggs
3 tablespoons cocoa powder
3 tablespoons cornstarch
4 tablespoons ground nuts
1 teaspoon cinnamon
1 teaspoon baking soda
Sponge Cake:
3 eggs
1/2 cup sugar
1/2 cup flour
Frosting:
3 eggs
2/3 cup sugar
Vanilla sugar
400 g butter
Additional:
2 packages of red gelatin
Cocoa Poppy Seed Batter:
Separate the egg whites from the yolks.
Cream the margarine with the sugar and honey until smooth, then add the yolks one at a time, mixing with a hand mixer.
Sift in the cornstarch, cinnamon, baking soda, cocoa powder, ground nuts, and poppy seeds.
Mix the batter well.
Finally, gently fold in the whipped egg whites until combined.
Pour the batter into a parchment-lined pan and bake two layers at 180°C (350°F) for 45 minutes.
Sponge Cake:
Beat the eggs with the sugar using a mixer until fluffy.
Carefully fold in the flour by hand.
Bake the layer for 20 minutes. Cut out round cookies using a glass.
Frosting:
Whisk the eggs with the sugar and vanilla sugar over a double boiler until thickened.
Let the mixture cool.
Beat the cooled mixture with softened butter until creamy.
Prepare the gelatin according to the package instructions, using half the amount of water.
Assembling:
Spread half of the frosting on the poppy seed layer, place the sponge cake cookies on top, and spoon the gelatin (which should have thickened slightly) over them. Chill for 30 minutes, then spread the remaining frosting and cover with the second layer.
My modifications: In the original recipe, instead of prepared gelatin, I used crushed strawberries mixed with sugar and gelatin.
This cake is incredibly delicious and slices beautifully.
