Dough 1: 7 egg whites, 1 cup sugar, 3 tablespoons flour, 3 tablespoons cornstarch, 1 teaspoon baking powder, 2 tablespoons vinegar.
Dough 2: 7 egg yolks, 4 tablespoons sugar, 1 teaspoon baking powder, 4 tablespoons flour.
Dough 3: 7 egg whites, 1 cup sugar, 3 tablespoons flour, 3 tablespoons cornstarch, 1 teaspoon baking powder, 2 tablespoons vinegar, 1 package of pink shredded coconut.
Dough 4: 7 egg yolks, 4 tablespoons sugar, 1 teaspoon baking powder, 4 tablespoons flour, 2 tablespoons cocoa powder.
Frosting 1: 0.5 liters of milk, 6 tablespoons semolina, 1 cup sugar, 1 packet of vanilla sugar, 250 grams of butter.
Frosting 2: 200 grams of poppy seeds, 1 cup sugar, 250 grams of butter.
For the first dough, beat the egg whites with sugar, mix the flour, cornstarch, and baking powder, then sift this mixture into the whipped egg whites. Finally, add the vinegar. Bake 2 rounds.
For the second dough, beat the egg yolks with sugar, then add the sifted flour and baking powder. Bake 2 rounds.
Prepare the third dough the same way as the first, adding the shredded coconut. Bake 2 rounds.
The fourth dough is made like the second, but with the addition of cocoa powder. Bake 2 rounds.
For the first frosting, cook the semolina with milk and sugar; once cooled, beat it with the butter.
For the second frosting, soak the poppy seeds and grind them with sugar; separately, beat the butter and then add the poppy seed mixture.
Layer the cake as follows: brown round – semolina frosting – white round – poppy seed frosting – yellow round – semolina frosting – coconut round – poppy seed frosting – coconut round – semolina frosting – yellow round – poppy seed frosting – white round – semolina frosting – brown round. Cover the top and sides of the cake with semolina frosting and sprinkle with shredded coconut.