Tosca cake - Poppy seeds and Vanilla

A delicious and fluffy cake with poppyseed sponge, vanilla cream and coffee infused layer of biscuits. The chocolate glaze to top it off is a must!

For one 20 × 30 cm pan

(approximately 1 kg of cake)

Cake Layer

220 g Egg Whites (about 6 whites)
110 g Sugar

Place the egg whites in the bowl of a stand mixer and start mixing. When they begin to foam, gradually add the sugar. Continue mixing until you obtain a dense, glossy meringue.

110 g Poppy Seeds
40 g Desiccated Coconut
70 g Flour
2 g Salt

Mix the dry ingredients together, then gently fold them into the meringue using light movements until fully combined.

Transfer the batter to a 20 × 30 cm baking pan and bake at 175°C for about 30 minutes, until lightly golden on top.

Cream Filling

6 Egg Yolks
20 g Cornstarch
100 g Sugar
8 g Vanilla

Combine the ingredients in a saucepan using a whisk.

225 g Milk

Pour the hot milk over the yolk mixture, then cook over medium heat, stirring continuously, until the cream thickens.

200 g Butter

Add the cold butter in two additions and mix until smooth and fully incorporated.

Once the cream has cooled, spread it over the baked layer and top with a layer of vanilla biscuits soaked in coffee or milk.

Glaze

75 g Chocolate (55% cocoa)
40 g Butter
40 g Heavy Cream

Melt everything together over a bain-marie and pour over the biscuits, smoothing with a spatula.

Refrigerate the cake for at least 6 hours before serving.