Tosca Cake – Poppy and coconut puff pastry, vanilla cream, syrupy biscuits and chocolate frosting

Ingredients needed for the top:

• 3 tablespoons of flour
• 8 egg whites
• 250 g of sugar
• 100 g poppy
• 100 g coconut flakes
• 1 bag of baking powder
• Grated peel from 1 lemon

Ingredients needed for the vanilla cream:

• 8 egg yolks
• 4 tablespoons of starch
• 600 ml of milk
• 200 g of sugar
• 300 ml of liquid whipped cream
• 1 packet gelatin hydrated in water
• 1 teaspoon vanilla extract

Ingredients needed for the syrup:

• 200 ml of water
• 4 spoons of sugar
• Rum essence, to taste

Ingredients needed for decoration:

• 200 g dark chocolate
• 100 ml of liquid cream
• 2 packets of petit beurre biscuits

Method of preparation:

We start with the top: beat the egg whites until stiff, then gradually add the sugar, continuing to mix until we get a hard and shiny meringue.

In a separate bowl, mix the poppy seeds, flour, coconut flakes and baking powder, then pour this mixture over the meringue and mix gently with a silicone spatula.

We pour the composition thus obtained into a pan lined with baking paper and put the pan in the preheated oven, on a low heat. Bake for 30-35 minutes or until the top passes the toothpick test.

For the cream, mix the egg yolks with the starch and sugar, pour in the warm milk and boil the cream until it has the consistency of a pudding. After the cream has cooled a little, add the hydrated gelatin and mix until it dissolves completely. When the cream is cold enough, we also incorporate the whipped cream, homogenize.

For the syrup, caramelize the sugar, being careful not to burn it, then add the water, boil the syrup until the caramel melts, then remove from the heat and add the rum essence. Let the syrup cool completely.

Assembly: evenly spread the vanilla cream over the top of the tray. On top of the cream layer, place the syrup-soaked biscuits, side by side.

Melt the chocolate together with the liquid cream on a steam bath, mix until homogeneous, then evenly glaze the cake.

We put the cake in the refrigerator for at least 3 hours, after which we can portion it.

Savor it with gusto! Good appetite!