Ingredients:

Batter:

• 8 Egg whites
• 14 oz / 200 gr powder sugar
• 7 oz / 100 gr ground poppy seeds
• 3 tablespoons ground walnuts
• 3 tablespoon semi-coarse wheat flour (Wondra in the US)
• Powder sugar (2.5) oz

Filling:

• 23.6 fl. oz / 700 ml milk
• 10 tablespoons granulated sugar
• 8 Egg yolks
• 5-1/2 tablespoons corn starch
• 1 tablespoon vanilla extract
• 7 oz. / 200 gr. butter
• 1-2 tablespoons rum

For the top of baked batter:

• 2-3 tablespoons milk
• 2-3 tablespoons black coffee (cooked)
• Rum to taste

Mixture on top of filling:

• 10.5 oz / 150 gr. ground chocolate butter biscuits (bought at a grocery store)
• 2 tablespoons ground walnuts
• 1/2 cup cooked black coffee

Glaze on top of filling:

• 6.3 oz. / 180 gr. dark chocolate
• 2 tablespoons butter
• Heavy cream as needed, in case the chocolate glaze is too thick

Method:

Batter:

1. Whip the egg whites until stiff
2. Gradually add and lightly fold in sugar, flour, poppy seeds and walnuts
3. Line the baking pan with parchment paper and butter, sprinkle flour over the pan
4. Bake at 360 F / 180 C for about 20 – 25 minutes

   Filling – Custard:

1. Mix portion of the milk (about 200 ml.) in a cup with egg yolks, corn starch, mix well, so it is smooth
2. Meanwhile, bring the remainder of the milk to boil
3. Add the milk mixed with egg yolks, add vanilla extract, cook on low heat, stirring constantly for about 4 – 5 minutes, or until thickens
4. Whip the butter until smooth and creamy and when the custard cools mix it with butter, add rum

Prepare to assemble:

1. Cut the cooled batter lengthwise in half
2. Rub milk, coffee and rum on top of the dough
3. Then spread half of the custard on top
4. Place the second half of the dough on top and rub milk, rum, coffee on top
5. Spread the reminder of the custard on top

Mixture in top of filling:

1. Combine the biscuits and walnuts
2. Place on top of filling
3. Sprinkle the top with coffee (rum is optional)
4. Finally, pour chocolate glaze on top and sides (melt chocolate, add butter, stir)

This recipe was shared by our interviewee, Ms. Darinka alias #cookingbakingdanda