INGREDIENTS

SPONGE CAKE

• 6 eggs
• 2/3 cup of fine sugar or powdered sugar
• 120 g of wheat flour
• 50 g of potato flour
• 2 tablespoons of poppy seeds
• soaking : 16 tablespoons of almond liqueur, e.g. amaretto, juice of 1 orange and 1 lemon

COFFEE CREAM FOR MERINGUE

• 3 teaspoons of instant strong coffee
• 2 tablespoons of hot water
• 2 eggs
• 6 tablespoons of powdered sugar
• 200 g of butter or vegetable butter

AND

• about 30 g of ready-made meringues
• 120 g wine (sour) jam or marmalade
• 120 nutelli
• 500 ml heavy cream 30%
• 5 tablespoons of powdered sugar
• 3 tablespoons of poppy seeds

PREPARATION

• The eggs needed for the sponge cake and cream should be removed from the refrigerator beforehand and warmed to room temperature. Cool the heavy cream well in the refrigerator (or faster in the freezer). Preheat the oven to 180 degrees C.
• Sponge cake: beat the egg whites until stiff, then add the spoonful of sugar, whisking all the time thoroughly. While still mixing, gradually add the yolks. Keep whisking for about 5-10 minutes, until the foam is very fluffy and dense. The longer you whip the better. In three batches, add the sifted wheat flour together with the potato flour, each time mix briefly at low speed of the mixer until the ingredients combine into a homogeneous mass. At the end, stir in the poppy seeds.
• Put the mass into a springform pan with a diameter of 24 - 25 cm , only the bottom of which should be previously covered with baking paper. Bake for 25 - 30 minutes , remove from the oven and set vigorously on the countertop, cool, then cut into 2 plates.
• Coffee cream for meringue: dissolve the coffee thoroughly in 2 tablespoons of boiling water, cool. Beat the eggs with half of the powdered sugar (3 tablespoons) on medium speed of the mixer until fluffy, thick and light (about 8 minutes).
• Put the butter in the second bowl, the remaining 3 tablespoons of powdered sugar and beat it into a fluffy and light cream (about 5 minutes). Gradually, but in short intervals, add the egg mass to the whipped butter, mixing all the time, and finally blend with the coffee.
• Assembling the cake: put the bottom sponge cake on a plate, sprinkle with half of the saturation (mixed liqueur with orange and lemon juice). Brush with half of the mixed jam and nutella, then with half of the coffee cream.
• Put 1/3 of the meringue aside to decorate the sides and put the rest one next to the other on the cream, pour the coarse crushed meringue into the missing places. Brush with the rest of the coffee cream.
• Sprinkle the second disc from the side of the cut with half of the remaining impregnation, brush with the rest of the mixture of jam and nutella and place on the cream with the smeared side down. Sprinkle the rest of the soaking onto the top and put it in the fridge.
• Beat cold cream cake with powdered sugar on medium blenders until stiff and thick. Spread it on the top and sides of the cake, cover the sides with the rest of the roughly crushed meringue. Sprinkle the sides with poppy seeds.