Toska

a) base b) cream

-6 egg whites -6 yolks

-180 g sugar -180 g sugar

-100 g poppy seeds -2/3 tablespoons of flour

-80g flour -250 mL milk

-3 table spoons cocoanut flakes -200g soft butter

-5g of raising power (about a teaspoon) -1 teaspoon vanilla extract/ vanilla sugar

-a little bit of salt

c) for the biscuits d) glaze

-150 g biscuits -200g chocolate with milk/dark chocolate

-200g sugar -100 mL whipping cream

-100 mL water -100g butter

How to make the cake:

I For the base

-preheat the oven at 180 0C

-butter the tray and then sprinkle some flour over it
-beat the egg white and a little bit of salt with an electric mixer until it forms a strong foam that doesn’t
leave the walls of the bowl
-add the sugar slowly (2 tablespoons each time) and beat the mixture until a shiny mixture is formed
-add the rest of the ingredients and mix them by spatula, with movements up and down
-then it has to be put in the tray and left in the oven for approximately 20 minutes
-let it cool down

II Cream
-mix the yolk and the sugar with the electric mixer at high speed until it becomes a thick paste
-warm the milk and add it in the paste, then the flour and the vanilla
-put the mixture on bain-marie and mix until it has the consistency of a pudding
-let it cool down
-separately, beat the butter with two table spoon of sugar
-when the first cream reaches the room temperature, add it slowly into the second cream
-put it on the base and then in the fridge

III Biscuits
-caramelise the sugar and when it is ready,add the water
-then boil it until the sugar disappears
-pass the biscuits through the syrup and put in them as the next layer of the cake

IV Glaze
-all the ingredients are put in a pan and they are mixed until it becomes a shiny glaze
-put in on top of the cake and then in the fridge