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VERY JUICY: CAKE WITH POPPY, COCONUT AND CREAM FILLING

Ingredients

For the crusts:

– 100 g of butter or fat
– 50 g of powdered sugar
– 3 egg yolks
– 200 g of sour cream
– 1 bag of baking powder
– 500 g of flour

For the poppy seed filling:

– 200 g of ground poppy seeds
– 100 g of powdered sugar
– 1 dcl of warm milk
– 1 grated apple

For the coconut filling:

– 3 egg whites
– 100 g of powdered sugar
– 150 g of coconut
– 3 tablespoons of sour cream

For the filling on top of the cake:

– 5 dcl of milk
– 200 g of sugar
– 1 bag of vanilla sugar
– 2 vanilla puddings
– 200 ml of sweet cream

Preparation:

Beat 100 g of butter with 50 g of powdered sugar, add 3 egg yolks, 200 g of sour cream, beat everything until frothy with a mixer, then add flour and baking powder.

Knead the dough and let it rest in a cool place for 30 minutes.

During this time, make the fillings.

Poppy filling:

Put 200 g of ground poppy seeds, 100 g of powdered sugar in a bowl, mix, pour over 1 dcl of warm milk, add 1 peeled, grated apple. Mix everything well.

Coconut filling:

Beat 3 egg whites with 100 g of powdered sugar, add 150 g of coconut and 3 tablespoons of sour cream.

Divide the remaining dough into 3 parts. Roll out all 3 parts thinly to a size of 20Ă—30 cm.

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