"Drunk" poppy cubes

1. Corpus

unsalted butter 4.5 oz (125 g) • egg yolk 2 pcs • powdered sugar 3.5 oz (100 g) • ground poppy seeds 4.5 oz (125 g) • cocoa powder 1 tsp • meal 4.5 oz (125 g) • bicarbonate 1 tsp • semi skimmed milk 1,5% 1.1 cup (250 ml)

Butter, yolks, sugar - mix together. Add ground poppy, cocoa, flour and baking powder. Pour milk and mix all together again.

2. 

egg white 2 pcs

Beat egg whites until stiff like snow and add lightly to the dough.

3. 

unsalted butter • flour medium

Greased and floured smaller baking sheet (30x40 cm). Add prepared corpus and spread on equally. Bake in heated oven at 180-375°F (190°C) , 20 minutes.

4. Cream filling

sugar granulated 1.75 oz (50 g)

Cook sugar to caramel in a pot.

5. 

water 6.75 tbsp (100 ml)

Add water and mix until caramel is melted.

6. 

semi skimmed milk 1,5% 10 tbsp (150 ml) • butterscotch pudding - powder 1 oz (30 g)

Mix pudding in a milk, add water to caramel and cook thick pudding. Let it cool.

7. 

unsalted butter 4.5 oz (125 g) • powdered sugar 3.5 oz (100 g)

Mix butter with sugar.

8. 

rum 3.25 tbsp (50 ml)

Add pudding and rum to the butter. Mix until you get smooth creamy filling.

9. Syrup

sugar granulated 1 oz (30 g) • water ¼ cup (60 ml) • rum ¼ cup (60 ml)

Cook syrup from the sugar and water. Take from the cooker and pour rum in.

10. 

Sponge the corpus with syrup. We can pour it equally to the corpus, although it is better when you use kitchen brush.

11. 

Spread the filling to the dough.

12. Decoration

Chocolate 85%

Melt chocolate and sprinkle to the top of filling. Leave in the fridge for a few hours until it is stiffed.