Poppy pie

ingredients

For biscuits
12 egg whites
210 g of sugar
3 full-flusks of flour
1 baking powder
200 g minced poppy

For cream
12 egg yolks
180 g of sugar
7 tablespoons of dough
2 vanilla sugars
750 ml of milk
200 g butter
Turn the oven to heat to 170 ° C.
Separate egg whites, but immediately arrange them to make 3 separate biscuits.
So add 4 egg whites to a solid snow, add 70g gradually. continue to mix sugar.
In a special bowl, mix a large spoonful of flour spoon with a full teaspoon of baking powder and 65g. minced poppy. Now add it lightly with the egg whites to unite.
Prepare a biscuit cup approx. 20 * 35, cover it with baking paper and lightly squeeze it into it.
Put it in the oven for about 10-15 minutes, until it is tender. Pour it into the cooler and let it cool, then turn it over and slowly remove the baking paper from it and turn it back and let it hang. So prepare 2 more biscuits.
Cook 600 ml. milk.
Mix yeasts, sugar, dill, vanilla sugar and 150 ml of milk into a homogeneous mixture as for pudding. When the milk is soaked, reduce the amount of fire, remove it, and then lightly inject butter into the milk, but mix it all the time to make no bruises. Return the pot to the fire, stir up slightly and mix until cooked and thicken. cook for about 5 minutes as you cook pudding. Some of the cream is completely cooled and mix 200 g of room temperature butter.
Place the first bark on a suitable tray with 1/3 cream, align it. Place a second bark on the cream and now use a roller for rolls of dough to gently pass through the biscuit to make the cream well with both biscuits. Place 2/3 of the cream on it, align it with a knife, over it's biscuit, and then roll the roll back on the biscuit to make it beautiful. Place the rest of the cream on the third biscuit, just over the top, place a nice knife on it and fill it with the knife and put it over the cold overnight in the fridge for cooling.