Crescent rolls cake with poppy seed and vanilla

For the part with poppy seed:
5 pcs crescent rolls (kifli)*
500 ml milk + for the vanilla puding
3 pcs egg yolks
4 tbsp icing sugar + for the vanilla puding
1 packet of vanilla sugar
1 tbsp grated lemon zest
100 g poppy seed
1 packet of vanilla pudding powder

For the top of the cake:
3 pcs albumen (egg white)
3 tbsp granulated sugar

*"A kifli is made by cutting sheets of soft yeast dough into triangular wedges, then rolling this into a crescent shapes which are then baked. Kifli differs from the French croissant, again meaning "crescent") in that it is made from a plain, bread-like dough (thus being more akin to a roll than to pastry) and being both thinner and longer. They may also come in different sizes, some of them equalling in weight a small bread loaf." (Wikipedia: Kifli)

1) Mix the 500 ml milk, the 3 pcs egg yolks (keep albumen (egg white) for the top of the cake), with 4 tbsp icing sugar, 1 packet of vanilla sugar, 1 tbsp grated lemon zest and the 100 g poppy seed. Then mix it all together with a whisk.

2) Take the 5 pcs kifli (crescent rolls) and slice into 2 cm (about 1 inch) slices. And put them into the poppy mass. Spin it.

3) Make the vanilla pudding according to the instructions of the packet with milk and sugar. And when it is ready take the pudding into the poppy mass and spin it all together.

4) Line the cake pan with parchment paper or you can use oil spray instead. Put the mass into it and bake at 200°C (392 °F) in a pre-warmed oven for 30 minutes.


5) Beat the remaining three egg whites until stiff with the 3 tablespoons granulated sugar. Put it to the top of the baked cake. No need to smooth it, it will be nice if messy.


6) Finally, bake it for another 10 minutes in the oven at 200°C. When you're done, let it cool, because it can not be sliced until it is hot.



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