Gaby
Ingredients:
20×30 cm baking pan
Poppy Seed Sponge Cake:
7 eggs
1 cup sugar
1 cup flour
5 tablespoons dried poppy seeds
Meringue:
6 egg whites
1 cup sugar
100g peanuts
2 tablespoons flour
Frosting:
250g butter
150g sweetened condensed milk
1 tablespoon cocoa powder
Sponge Cake: Beat the eggs well with the sugar, then mix in the flour and poppy seeds. Bake the batter at 350°F until done. The ingredients listed are for both layers.
Meringue: Whip the egg whites with half a cup of sugar until frothy. In a bowl, combine the roasted and chopped peanuts, flour, and the remaining half cup of sugar. Gently fold this mixture into the egg whites. Dry the meringue in the oven for a few hours at 250°F.
Frosting: Beat the room-temperature butter. Gradually add the condensed milk and cocoa powder. (Any coffee creamer will work.)
Assemble: Layer one poppy-seed cake, spread frosting, top with meringue, spread more frosting, and place the second poppy-seed cake. Refrigerate the assembled cake to let it soak.
