Dough:
5 egg yolks
2 packages of margarine
6 tablespoons of sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
4 cups of flour (or as much as needed)
Poppy Seed Filling:
2 cups of poppy seeds
9 egg yolks
1 cup of sugar
2 tablespoons of honey
200g of raisins
Coconut Filling:
9 egg whites
9 tablespoons of sugar
1 tablespoon of cornstarch
1 teaspoon of baking powder
300g of nuts
Cream:
Butter + sweetened condensed milk + coffee + brandy.
For the Dough:
Cut the margarine into the flour.
Add the beaten egg yolks with the sour cream.
Quickly knead the dough, similar to how you would for dumplings, divide it into 6 parts, and refrigerate for 12 hours.
Poppy Seed Filling:
Soak the poppy seeds in hot water and grind or crush them.
Beat the egg yolks well with the sugar and honey.
Mix with the poppy seeds and add raisins (optional).
Coconut Filling:
Whip the egg whites, gradually adding sugar.
Add the cornstarch, baking powder, and coconut, and gently mix.
Divide the poppy seed and coconut fillings into 3 portions each.
Roll out a portion of the dough, layer the poppy seed and coconut fillings in stripes, and cover with a second portion of dough.
Prick the layers before baking to prevent bubbles.
Bake three layers in total.
Cream:
Whip the butter, adding the sweetened condensed milk.
At the end, add a bit of coffee and brandy.
Spread the cream on the layers, coat the sides as well, and sprinkle with crumbs.
Decorate as desired.