Poppy grind in a blender or coffee grinder. Fill with boiling water and leave for 10 minutes.

Sift flour and starch through a sieve.

Separate the yolks from the whites. Whisk whites with a pinch of salt rigid foam. Whisk the egg yolks with sugar in a lush light weight.

Add to the yolks the sifted flour with the starch, and beat with a mixer at low speed. Add pressed Mac mix.

Add to the dough is beaten egg whites.

Add ground nutmeg and stir the dough gently from bottom to top so the dough does not opal.

Spread the batter in the form. On my tray just fit two forms, and I immediately divided the dough into two equal parts, then to not cut the cake. Bake cakes for 30 minutes in preheated to 180*C oven until cooked. Then remove from oven and let cool to room temperature.

Cut the cooled cake lengthwise into two parts, put on the bottom part a little more than half of the strawberry jam evenly and cover with the remaining half.

Whisk chilled 33% cream. I admit, I have them, no matter how offensive, is over, so I will share just in case recipe cheesecake butter cream, which I replaced whipped cream and who, in my opinion, is perfect for this cake, suddenly someone come in handy. It is very simple: whisk 80 g of butter at room temperature 60 g icing sugar 1/2 sachet of vanilla until fluffy mass introduced into butter-sugar mass 140 g grated through a sieve cottage cheese and beat for another few minutes. It turns out the cream is non-greasy, as opposed to just oil, and holds its shape well, and tastes simply delicious. The decoration of this cake took me half creamy cream cheese. Fill cream pastry syringe.

Decorate the cake to your liking.