First pour boiling water over a Cup of poppy seeds, boil on low heat for 15-20 minutes, and throws in a cheesecloth to drain the excess fluid. Then grind white poppy (blender, in a mortar or skip through Mincer). Mashed poppy add 1 egg, 0.5 cups sugar, 1 tbsp butter and 1 tbsp corn starch. Just remember that I photographed pounded Mac in a bowl, but where this picture is gone, I'll never know.

5 egg yolks a good whisk with 1 glass of sugar, add sour cream, softened margarine (250g) and stir.

3 cups of flour mix with baking powder, add the egg mixture and quickly knead the dough. It will be sticky, but the flour more need not be added. Put it while in the fridge.

5 egg whites beat until a stable foam, gradually adding 1.5 cups of sugar. At the end of the whipping add a pack of dry pudding. In any case, I took a picture of it... Probably a jelly can be replaced with starch, but how much, I haven't figured...

Divide the dough into two parts. One spread in a square shape (preferably with detachable sides), greased and covered with parchment. Lubricated any not very thick jam, spread piles of poppy filling. The free space filled in beaten egg whites.From the top you can sprinkle with raisins, nuts, put berries, jam, etc. Bake at a temperature of about 160 degrees, while whites will not become a Golden color. Inside they should remain soft. Similarly bake the second cake.

Cream you can use any. I have 200 gr. oil, whipped with 1 can of condensed milk. For flavor I added a little brandy, and for color - a teaspoon of cocoa. Lubricated cooled cakes and put cream filling inside. Any frills are not required.Enough to coat the top with a thin layer of cream and sprinkle with crumbs (e.g. from a cookie). The finished cake put in the refrigerator.

After a couple hours, remove from refrigerator, cut into cakes and serve. Bon appetit!