- Poppy - 1 Glass
- Walnuts - 100 Grams
- Eggs - 6 pieces
- Sugar - 250 Grams
- Ground biscuits - 50 Grams
- Vanillin - 2 Grams
- Curd cream - 300 grams
- Fat cream - 4 Art. spoons
- Sugar powder - 1 teaspoon
- Kiwi - 4 pieces
First, we shred poppy and nuts in a blender. Mix with ground breadcrumbs. Whisk the yolks with sugar, until the mass becomes more light and transparent. In another bowl, whisk together whipped with vanillin. Poppy (with breadcrumbs and nuts) mixed with the yolk mass, mix. Gradually add the same protein mass, gently stir until the air mass. We put the mass in a round shape for baking. Bake for 25 minutes at 200 degrees. Then we get the resulting cake, cut it in half. One cake is smeared with curd cream (for it, mix the cream with cream cream and lightly beat up), cover the other with the top. The upper cake is abundantly lubricated with the remaining curd cream. On top of the cake decorated with sliced kiwi slices, optionally you can grate a little chocolate. The resulting cake is sent to the refrigerator for 2-3 hours to freeze, and then - can be served. Pleasant!
Servings: 7-9