Ingredients

Poppy biscuits
flour
0.75 cup
203 g
7.10 oz
6.70 fl oz
sugar
0.75 cup
195 g
6.82 oz
6.44 fl oz
poppy
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
eggs
3 pc
milk
0.50 cup
128 g
4.48 oz
4.22 fl oz
butter
0.25 cup
3.25 tbsp
48 g
1.68 oz
1.58 fl oz
baking powder
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
salt
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
vanillin
to taste
Strawberry soufflé
strawberries
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
gelatin
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
water for the gelatin
2 tbsp
30 g
1.05 oz
0.99 fl oz
strawberry yoghurt
0.50 cup
150 g
5.25 oz
4.95 fl oz
cream 33%
0.50 cup
120 g
4.20 oz
3.96 fl oz
Kiwi crème
kiwi puree
0.75 cup
200 g
7 oz
6.60 fl oz
egg yolk
3 pc
egg
1 pc
sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
gelatin
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
water for the gelatin
0.25 cup
2.50 tbsp
36 g
1.26 oz
1.19 fl oz
Creamy custard
cream cheese
1.50 cup
400 g
14 oz
13.20 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
cream 33%
0.75 cup
200 g
7 oz
6.60 fl oz

Method

Step 1.

For the poppy biscuit:

Sift the flour, and mix it with salt, poppy seeds and the baking powder. Heat up the butter and the milk. Whip the eggs with sugar for 15 minutes; add the dry ingredients, and mix gently with a spatula from the bottom to the top.

Then, add the warm milk and butter, and mix gently with a spatula. Repeat these actions thrice. Bake the biscuit in an 18 cm (7 inch) mold at 160C (320F) for 30-40 minutes.

The exact baking time depends on the oven.

Step 2.

For the strawberry soufflé:

Boil the strawberries and the sugar, and mash with a blender. Whisk the cream and the yoghurt until fluffy; add the strawberry puree and the melted gelatin. Pour into a 16 cm (6.3 inch) mold, and place it in the freezer for stabilization.

Step 3.

For the kiwi crème:

Pour the gelatin with water, and place it in the fridge for swelling.

Mix the kiwi puree, sugar, egg yolks and an egg in a small bowl. Stir the mixture well. Heat it over a low heat to 82C (180F), stirring it constantly with a whisk; the mixture should thicken a little.

Remove the mass from the heat, and add the swollen gelatin.

Stir it with a whisk until the gelatin dissolves completely.

Cool the mass to 35C (95F), and add the diced room temperatured butter; whip it with a blender until smooth. Pour the soufflé into two16 cm (6.3 inch) molds, and place it in the freezer until stabilized.

Step 4.

For the creamy custard:

Mix all the ingredients, and quickly whisk with a hand mixer until firm.

Step 5.

Assembling the cake:

Cut the biscuit into 4 cake layers. Assemble the cake, following the next order:

A soaked biscuit layer (you can use milk) – the custard – kiwi crème – the custard – the biscuit – the custard - the strawberry soufflé – the custard – the biscuit – the kiwi crème – the custard - the biscuit.