Mold dimensions: 25×36 cm
Ingredients :
6 egg whites
75g dry whole poppy seeds
75g dry ground poppy seeds
150 g coconut flakes
150g sugar
30 g vanilla sugar
pinch of salt
Pudding mixture:
6 egg yolks
6 tablespoons sugar
30 g vanilla sugar
2 sugar-free vanilla puddings (2 x 40 g)
500 ml milk
200 g butter at room temperature
4 tablespoons amaretto
Additionally:
Jar of blackcurrant jam (330 ml)
approx. 200 g round sponge cakes
Amaretto for soaking sponge cakes
about 100 g melted dark or milk chocolate
Preparation :
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