Ingredients:

Poppy seeds                                  2 cups

Desiccated coconut medium        ½ cup

Eggs                                              6

Caster sugar                                ½ cup

Rome concentrate                         1/5 teaspoon

Cream:

 Dried Vanilla pudding           1/3 cup  (2packages)

Milk                                          1 ½ lb

Sugar                                         ½ cup

Butter                                         1 cup

Canned pineapple                1 (8 ounce) can

Jelly                                           3 cups

Preparation:

Soak poppy seeds in water for 12 hours. Soaked poppy seeds combine with desiccated coconut medium, eggs, caster sugar, rome concentrate till it gets solid. Pour everything into a greased (with butter) baking dish and bake 180°C for 25-30min, cool the cake.

Cream:  Boil 1lb milk with sugar, then beat in dried vanilla pudding (melted in ½ lb milk) in the boiling milk, boil for 3-4 minutes and mix, and then cool it well. Stir the cooled pudding with a mixer and put the butter.  

Put ½ cream on the cooled poppy seed batter, pour 1 cup jelly and cool it. Put the left cream, then pineapples, then the left jelly and cool again.

 Wines

Argentina:

Valentin Bianchi Famiglia Late Harvest, sweet

Gold, perfectly offset taste, honey bouquet wine with a cue of citrus fruit husk and hay. Cool the wine before serving.

Germany, Moselle valley:

Selbach Riesling Kabinett (Fish), medium sweet

Aroma of flowers. Distinct taste of fruit (peaches, apples). Perfectly offset, elegant white wine with a little bit noticeable sweetness.

Recipe and photo of Slaweko Kowaliko