Flourless poppy seed cake

DOUBLE:

Mix 120 g of sugar and 6 egg yolks into a foam. Add 140 g of ground poppy and stiff snow from 7 egg whites. We line the cake form with baking paper and pour the dough. Bake at 165°C for 40 minutes.

FILLER:

Cook a thick porridge from 175 ml of milk, 150 g of ground poppy seeds and 100 g of granulated sugar. Let it cool down. Mix the remaining 1 egg yolk with the softened butter into a foam. Add the cooled poppy mixture and 2 tablespoons of good rum. Mix and store in the refrigerator. Cut the cake in half and spread it with jam (or fruit in jelly). Spread poppy filling on top of jam or fruit in jelly. Cover with the second part of the body. Cover the top and sides of the body with the remaining filling. Finally, decorate with fruit.