Savannah Cake

Soft and juicy. Cocoa capsules, yolk cream and all streaked coral and white poppies.
Poppy with poppy:

6 whites
60 ml of cold water
8 teaspoons of sugar
8 tablespoons of flour
5 gr of baking powder
2 tablespoons of ground poppy

Cocoa bark:

1 egg
5 tablespoons of sugar
5 teaspoons of milk
5 tablespoons of oil
210 gr of flour
2 teaspoons of cocoa
100 gr of milk chocolate
5 gr of baking powder

Fil:

6 yolks
350 ml of milk
2 tablespoons of density
150 gr of sugar
250 gr butter or margarine
Preparation:

Bring the egg whites with sugar into a strong foam and add flour, poppy and baking powder and combine it with a sweater.
Stir in a coated large oven dish and place it baking in preheated oven at 180 degrees for 15 - 20 minutes.
For the second crust, the egg, sugar, oil and milk are poured and added to the finely chopped milk chocolate.
Then add flour and baking powder and mix dough.
Dough spread on the inverted flounder in which you baked the first bark, pinch it with a fork and put in a preheated oven at 180 degrees to bake for 15 minutes.
Both barks cut in half to get two smaller (30 x 20)
For filling mix all the ingredients except margarine and put in a light fire with stirring to boil the cream. Leave it completely cool.
Pour the margarine and add the cooled cream and stir it all up.
To fill the covers with this cream, a quarter of the cream goes between the tops and on the top the cream is lubricated and the top can optionally be icing, cream, sweet cream, cream cream or grated chocolate.
Leave the cake for a little while to serve.
Pleasant.