List of ingredients: 

Poppy sheets:  6 egg whites, 6 tablespoons of sugar, 10 tablespoons of poppy seeds, 4 tablespoons of flour.

Meringue sheet:  3 egg whites, 3 spoons of sugar, 3 spoons of flour, 2 spoons of oil.

Cream:  7 egg yolks, 6 tablespoons of sugar, 500 ml of milk, 1 envelope of vanilla pudding (40 g), 250 g of butter (80%).

Decoration:  50 g white chocolate.

How is it prepared : 

Poppy sheets:  divide the amounts into 2 and knead 2 sheets as follows: mix the egg whites with a pinch of salt, add the sugar, mixing until it melts, then mix the poppy seeds with the flour. Mix with a spoon so as not to leave the meringue. Bake in the preheated oven, at 200 degrees Celsius, for about 10 minutes, in a pan (20*30 cm) lined with baking paper.

Meringue sheet:  mix the egg whites with a pinch of salt, add the sugar, mixing until it melts and the meringue becomes firm and glossy; add the 2 tablespoons of oil, mix with a spoon a few times, then sift the flour; mix again with the spoon. We bake the meringue in the same way as the poppy seed sheets, in the same pan and at the same temperature.

Cream:  in a double-bottomed saucepan, whisk the egg yolks with the sugar, add the pudding powder, then the milk. We put it on low heat, always stirring until we get a pudding. Remove from heat, cover with food foil and let cool. We mix the soft butter at room temperature a little, then gradually incorporate it, one spoon at a time from the cold pudding. We divide the cream into 3.

Assembly  : mac sheet-1/3 cream-meringue sheet-1/3 cream-mappy sheet-1/3 cream-grated white whipped cream. Put the cake in the refrigerator for at least 3 hours, then slice it with a knife dipped in hot water, wiped clean.

GOOD APPETITE!