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
– 1 + 1/2 cups or 300 g powdered sugar
– 1/2 + 1/4 cup or 75 g shredded coconut
– 1 + 2tbs or 150 g cups poppy seeds
– 3 tbs flour
– 3 tsp baking powder
– a pinch of salt
For the cream:
– 4 egg yolks
– 12 tbs powdered sugar
– 2 instant vanilla pudding mix
– 2 + 1/2 cups or 600 ml milk
– 1/3 cup(1 stick) or 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). 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. 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 and you have a delicious cake!