Ingredients

The following ingredients have 4 Servings
  • 10 egg whites
  • 200 g sugar
  • 4 tbsp plain flour
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • 100 g poppy seeds
  • 10 egg yolks
  • 200 g granulated sugar
  • 1 tsp vanilla extract
  • 2 cups full-fat milk
  • 3 tbsp plain flour
  • 250 g unsalted butter
  • 12 plain biscuits/Graham crackers
  • 1 cup nutella

Instruction

  • To make the poppy seed sponge, pre-heat the oven to 180 degrees Celsius (350 Fahrenheit).
  • Beat the egg whites with a pinch of salt until they form stiff peaks.
  • Add the sugar and continue to beat for a further 2-3 minutes, until you you get a meringue-like consistency.
  • Add the vanilla extract, baking powder, flour and poppy seeds, and mix again to combine.
  • Line a rectangle baking tray (25x28 cm or 9x11 inches) with perchament paper, then spread the poppy seed mixture into a layer, and bake for about 20 minutes until a tooth pick insterted in the middle of the sponge comes out clean.
  • To make the vanilla custard, beat the egg yolks with the sugar until you get a smooth consistency, then add the flour and vanilla extract.
  • Pour the milk into a pan, and set it over a medium heat. Add the egg mixture to the milk, and whisk for about 5 minutes or until smooth and creamy.
  • Leave to cool for 5 minutes, and add the butter cubed and mix well until fully incorporated.
  • Spread the custard over the poppy seed sponge, then add a layer of biscuits/crackers over the custard, and then top with the nutella.
  • Refrigerate for at least 2 hours before slicing.
  • Enjoy!