Lala Cake with Coconut and Poppy Seeds

Base: Start by separating the egg whites from the yolks, ensuring that no traces of yolk remain in the whites. Using a mixer, beat the egg whites on medium speed until frothy. Then, gradually add the sugar while continuing to mix on high speed. It is important to achieve a stiff, glossy meringue that forms firm peaks when the whisk is lifted. Once the egg whites are well beaten, add a tablespoon of water at a time, continuing to mix so that each addition is fully incorporated before adding the next.

In a separate bowl, mix the sifted flour, coconut flakes, poppy seeds, and ammonium. Add a quarter of the beaten egg whites to the dry ingredient mixture, carefully folding using a spatula. This step helps aerate the mixture and achieve a fluffy base. After homogenizing, gently fold in the remaining beaten egg whites.

Pour the obtained mixture into a baking tray lined with parchment paper, measuring 25x35 cm, and level the surface with a spatula. Preheat the oven to 180-190 degrees Celsius and place the tray inside. Bake for about 25-35 minutes or until the base turns golden and the edges begin to pull away from the tray. Once baked, remove the base and let it cool completely on a wire rack.

Yolk Cream: In a bowl, mix the egg yolks with sugar, vanilla, and milk. Place the bowl over a water bath and stir continuously until the mixture thickens, being careful not to let it boil. Once you have a thick cream, let it cool completely. In another bowl, whip the butter until creamy and light in color. Gradually add the cooled cream, mixing well after each addition to achieve a smooth texture. Carefully fold in the cooled ganache cream, mixing again until homogeneous. It is ideal to let the cream chill in the fridge for about 20 minutes to firm up a bit.

Ganache Cream: Melt the chocolate together with the heavy cream, using the same water bath method. Stir continuously to avoid burning the chocolate until it is completely melted and the mixture becomes homogeneous. Then, let it cool.

Assembly: Use a wafer sheet as a base, followed by a generous layer of cream, then add the cooled base. Repeat the process with another layer of cream and another wafer sheet. Finally, cover with the last layer of cream. If you want to speed up the process, place the cake in the freezer for 15 minutes before cutting to make portioning easier. However, it is recommended to let it chill in the fridge overnight so that the base softens and the flavors blend perfectly.

For an elegant finish, you can sprinkle coconut on top, giving the cake a tropical touch. You also have the option to add a generous layer of whipped cream on top of the wafer sheet, creating a delicious contrast of textures. This cake will thus transform into a refined dessert, perfect for any special occasion.

 Ingredients: Base: -8 egg whites -150 g powdered sugar -8 tablespoons water -150 g coconut, preferably colored -5 tablespoons flour -100 g ground poppy seeds -1 teaspoon ammonia or 1 teaspoon baking powder + 1 teaspoon baking soda Additionally: -2 wafers Cream with egg yolks: -8 egg yolks -100 g powdered sugar -4 tablespoons flour -250 ml milk -1-2 packets vanilla sugar -250 g butter at room temperature Ganache cream: -250 g dark or milk chocolate -200 ml cream for whipping For decoration: -200 ml cream for whipping, optional

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