68. Poppy Seed and Merengue Torte (TORTA DE AMAPOLA Y MERENGUE) Back

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• 1 cup poppy seed
• 1/2 cup chopped walnut
• 2 cups milk
• 1 1/2 cup sugar
• 10 eggs
• 2 tsp baking powder

MERENGUE

• 3 egg-white
• 1 3/4 cups sugar
• 1/2 cup water
• 2 tsp confectioner’s sugar

Cook the poppy seeds in milk until they come up from the bottom of the pan. Beat the yolks with sugar until they are white and thick. Add the poppy seed, chopped walnuts and the baking powder. Cook two layers in oven form 20 minutes high temperature.

Beat white eggs with water and sugar in a bowl inside another bowl which has boiling water and cook it for 20 minutes. Take out of the fire and continue heating until it is cold and then add confectioner’s sugar. Put it in a greased pan in oven at a very low temperature only for dry.

CREAM

• 2 cups milk cream
• 3 tbsps sugar
• Vanilla

Beat the cream add sugar and vanilla until thick. Fill with cream, putting the merengue in the middle and cover with the rest of cream.