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Whisk the egg whites, gradually add the sugar and continue to mix until the sugar melts. Add the poppy seeds and coconut, stirring gradually from top to bottom. Then add the flour mixed with the yeast. Bake at 150 degrees for about 25 minutes, until the toothpick test passes.
Mix the yolks with the sugar until they turn white, add the flour and mix well. Heat the milk and pour it over the egg mixture. Pour the whole composition into the bowl in which you heated the milk. Boil it, stirring constantly until it thickens. fire and let it cool a bit, then add the butter and mix well. Grease the top with this cream.
Boil the water together with the sugar until it melts, then take it off the heat and add the coffee.
Over the cream we put biscuits soaked in the syrup obtained first.
Melt the chocolate together with the butter and milk on a steam bath and then pour it over the biscuits.