Tosca cookie


We love poppy, vanilla creams and chocolate, so Tosca cookie recipe was a fabulous combination! It’s so soft and creamy, but although it has some butter in the cream it doesn’t taste greasy at all – usually I don’t make that kind.
Composition for the batter:
– 8 egg whites at room temperature
– 200 g powdered sugar
– 80 g shredded coconut
– 150 g poppy seeds
– 50 g butter
– 4 egg yolks
– 3 tbs flour
– 3 tsp baking powder
– a pinch of salt
– 400g sour cherries
For the cream:
– 4 egg yolks
– 6 tbs powdered sugar
– 2 instant vanilla pudding mix
– 600 ml milk
– 100 g of butter at room temperature
For the topping you need:
– simple biscuits
– 1 + 1/2 cups + 4tbs or 300 g milk chocolate
– 2tbs butter
– 5tbs milk

Beat the egg whites(at the room temperature). Add 1/3 of sugar in the end and mix it well. Mix the egg yolk with 1/3 of sugar until fluffy. Mix butter with 1/3 of sugar. Put all 3 together in a bowl without mixing. Mix the flour with the baking powder then incorporate by folding gently(carefully not to damage the beaten eggs consistency) them and the other ingredients for the batter. Spread the sour cherries on top. Set baking paper on a tray of 13 x 8 inch (34 x 20 cm), pour the batter mixture and bake it in the oven at 356 F (180 C) for 15-20 min.
Make the cream by mixing the egg yolks with the sugar with the mixer, prepare the pudding as on the package, add the rest of the milk and the mixed egg yolks little at a time, mixing continuously until the cream is thick. When the pudding is completely cooled add the butter(at the room temperature) and mix it.
Pour the cream on the cooled batter, set a layer of biscuits on top. Heat the milk + butter + chocolate in a pan at low temperature until almost all the chocolate has melted, keep mixing afterwards until all the chocolate has melted. Lay the chocolate cream on the biscuits layer.