I use the poppy mass ready for baking. Prepare poppy seed filling first: poppy rinse with cold water and pour boiling water above the level of poppy 1 cm close tightly and leave for 40 minutes to swell, then drain the excess water and roll the Mac on a conventional Mincer 3-4 times. In this procedure, there is a secret: take a small strainer on the grinder, covering-holding his hand, grinding Mac. After scrolling through Mac should turn white. Add the sugar (at the discretion add the raisins and egg).

Knead dough: margarine chop with flour (+baking powder) and sugar to the crumbs. add egg yolks, sour cream, salt. I have the exit more flour, from the flour depends. Divide the dough into two unequal parts, and in smaller part to add cocoa. divide chocolate dough into three balls, folded into a package and put it in the freezer, do not make the dough dense, it should be soft and fatty.

Clean the apples peeled, cut in half and spoon select core. On my form 28*24 have 15 halves. Stuff the poppy with the weight of apples.

Beat the whites with the pinch of salt until thick foam, add 2 tbsp. sugar and gradually powdering the dry pudding, whisking. to Turn the oven on 170 degrees.

The form vystelit parchment, well to distribute the white batter, sprinkle with breadcrumbs or semolina.

If you still have the poppy mass put on the dough, and sprinkle stuffed with apples, poppy seeds down.

Apples spread whipped pudding, sprinkle with nuts.

To get out of the freezer the chocolate dough and jam on top. leave in the oven for an hour approximately. it is necessary to control the temperature. need proteins to slightly dry on top. The dough is rising, maybe the top is slightly cracked.

To give the cake to cool. Here's a pie in the cut. here are the apples-arcs... that's what happened in Santa Barbara.

Nice!!!