Interesting fact: Poppy seeds have been used in cooking since ancient times, and in ancient Egypt they were a symbol of fertility and abundance.

Ingredients:

For the cake:

– 140 g ground poppy seeds
– 150 g sugar
– 1 packet vanilla sugar
– 75 g semolina
– 600 ml milk
– 150 g butter
– 400 g ground biscuits (petit beurre)

For the topping:

– 150 g white chocolate
– 70 ml heavy cream
– NMD

Procedure:

In a pot, add the milk, poppy seeds, sugar, vanilla sugar, and semolina. Cook over medium heat for about 10 minutes, stirring until the mixture thickens.

Remove from the heat and add the butter to the hot cream. Stir until completely melted and combined. Add the ground biscuits and mix until you get a uniform mixture.

Transfer the mixture into a 22 cm cake mold, level it, and let it cool in the refrigerator.

For the topping:

Heat the heavy cream until just before boiling, then pour it over the white chocolate. Stir until the chocolate melts completely into a smooth cream.

Pour the topping over the cake and decorate as desired. Let the cake set in the refrigerator, then enjoy this “poppy-tastic” dessert!