Recipe

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• 1/2 cup poppy seed
• 1 cup milk
• 1 tsp vanilla extract
• 3/4 cup soft butter
• 1 1/2 cups sugar
• 2 cups flour (sifted)
• 2 tsp baking powder
• 1/2 tsp salt
• 4 egg whites
• 4 egg yolks
• 3/4 cup sugar
• 2 tbsp cornstarch
• 1 1/2 cups milk
• 1/4 tsp salt
• 1/2 cup hazelnuts
• 1 tsp vanilla
• 1 cup powdered sugar
• 3 tbsp rum
• 1 tbsp water
• 1/2 cup hazelnuts (ground )

• 1 Soak poopy seeds in the milk and vanilla overnight.
• 2 Cream butter until soft. Add the sugar gradually and cream well.
• 3 Sift the flour, baking powder and salt together.
• 4 Blend the flour and poppy-seed mixtures alternately into the creamed butter mix. Blend well.
• 5 Whip the egg whites until stiff and fold into mixture.
• 6 Pour the batter into 2 buttered and lightly floured 8 layer cake tines, and bake 30 minutes in a preheated 350º oven.
• 7 Let cool a little in the pans before turning out onto racks.
• 8 If you wish you can cut each layer in half and spread filling between four layers. Whichever you choose to do, here's a suggestion for a mouth-watering between-the-layers spread:
• 9 Beat the egg yolks until frothy. Mix sugar, cornstarch, milk and salt with the beaten yolks and cook in the top of a double boiler over hot water about 5 minutes.
• 10 Stir constantly to keep the mixture from scorching.
• 11 Grind nuts and add to cooked mixture with vanilla.
• 12 Mix well, and spread between layers.
• 13 Top the cake as follows:
• 14 Stir the sugar with the rum until smooth. Add the water and beat well.
• 15 Ice the sides and top of the cake. Sprinkle the ground nuts over the top.