A poppy-coconut dessert that will delight your guests. Christmas Fantasy tastes amazing

Christmas Fantasy is an original dessert that tastes great not only on holidays. I have already tested it and I know that the combination of poppy seeds, coconut and almonds is surprisingly delicious. I will definitely serve this cake during a family celebration – it will be perfect with coffee and tea.

Light sponge cake:

• 6 alas
• 200 g of sugar,
• 160 g of wheat flour,
• 1 flat teaspoon of baking powder,
• a pinch of salt.

Poppy seed and coconut cake:

• 6 egg whites,
• 200 g of sugar,
• 40 g of dry poppy seeds,
• 150 g coconut flakes,
• ½ teaspoon of baking powder,
• 1 tablespoon of potato flour,
• a pinch of salt.

Cream:

• 300 g of butter,
• 2 eggs,
• sugar to taste (approx. 4-5 tablespoons),
• 2 tablespoons of cocoa.

Decoration:

• a handful of almond flakes, toasted in a dry frying pan.

Make the sponge cake first. Separate the whites from the yolks. Beat with salt until stiff. Gradually add the sugar and then the egg yolks one at a time, continuing to beat. Mix the flour with baking powder and gently mix into the egg mixture.

Pour the dough into a baking tray lined with baking paper (approx. 25 × 35 cm).

Bake at 170°C for 30-40 minutes until the sponge cake is slightly golden. Once cool, carefully separate from the paper and set aside.

Now make the poppy seed-coconut cake. Beat the egg whites until stiff with a pinch of salt. Gradually add sugar, beating constantly until the mixture becomes shiny. Add poppy seeds, coconut flakes and flour mixed with baking powder and potato flour. Mix gently with a spatula.

Pour the dough onto a baking tray the same size as the sponge cake. Bake at 170°C for 30-40 minutes. Set aside to cool.

Now make the cream. Cream the butter until fluffy.

In a separate bowl, beat the eggs with sugar over steam (until the mixture becomes thick and light). Remove from heat, cool slightly and combine with grated butter.

Add cocoa mixed with a little hot water.

Mix everything thoroughly until you get a smooth, velvety cream.

Place the sponge cake on the bottom. Spread a thin layer of cream so that the layers combine well. Place the poppy seed-coconut dough and press lightly. Spread the remaining cream evenly. Sprinkle generously with toasted almond flakes.

Source: Terazgotuje.pl