INGREDIENTS:
For the dough:
150 g poppy seeds
100 g desiccated coconut
100g sugar
100 g ground hazelnuts
8 pieces egg whites
4 egg yolks
For the cream:
4 egg yolks
2 cups milk
[adisenter amp]
1 pack of vanilla flavored pudding powder
1/2 cup sugar
1 tbsp lemon juice
2 tbsp cherry liqueur
250g butter
For the cherry layer:
450 g frozen sour cherries
4 tbsp sugar
2 tbsp lemon juice
2 tsp cornstarch
For the glaze:
100 g white chocolate
Oil as needed
PREPARATION:
Beat the egg white until stiff and stir in the sugar in portions. If the egg whites are stiff and shiny, stir in the egg yolks one at a time. Then fold in the poppy seeds, coconut flakes and ground hazelnuts.
Spread the dough on two baking trays lined with baking paper and bake in a preheated oven at 170 °C for about 20 minutes. Then let it cool down.
Mix the egg yolks, sugar and pudding powder, add a cup of milk and mix until there are no lumps. Bring the remaining milk to the boil, add the mixed mixture and bring to the boil to form a thick pudding. Let this cool down.
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
