Poppy seed cake and other addictions

There are so many things I obsessed at this moment: these white gold earrings I got from my valentine on the V-day...

YSL Volume Effet Faux Cils Mascara I purchased last week (love it for making my eyelashes so long and black!) and Rouge Volupté lipstick that reminds me summer...

This superb 10-Minute Victoria's Secret Model Workout:

And my lovely La nuova era coffee machine and cappuccino I drink with its help every morning...

The cake you see next to it is my final obsession. It's so delicious that I even find it hard to wait until this cake cools down! You must try this one as well because, trust me, it starts melting in your mouth as soon as it gets there.

Servings: 8 – 10

Preparing time: 12 hours of soaking poppy seeds + 1.5 hour of the rest preparing

Ingredients:

• 550 grams sugar
• 300 grams poppy seeds
• 9 eggs
• 110 grams ground bread crumbs
• 1 liter heavy cream
• 2 teaspoon vanilla extract
• pinch of sea salt
• 1 tablespoon chopped nuts for decoration (I used almond chips)

1. Pour some boiling water over your poppy seeds and allow them to soak overnight.
2. On the next day, preheat the oven to 180 ° C.
3. Wash your poppy seeds under the running water and soak them using thin kitchen towel.
4. Using the blender or food processor, grind the poppy seeds so that you see 'milk' coming from them.
5. Separate the egg whites from yolks and beat whites until stiff.
6. Beat well your egg yolks with 300 grams of sugar.
7. Now in a large bowl, mix the ground poppy seeds, breadcrumbs, egg whites and a pinch of salt.
8. Take a 22-24 cm diameter baking pan next, grease it with some butter and pour in your poppy seed batter.
9. Bake for about 40-45 minutes or until beautifully golden.
10. Take out your cake from the over and let it cool down.
11. In the meanwhile, pour the heavy cream into a pot and add the remaining 250 grams of sugar with vanilla extract.
12. Boil until sugar is dissolved and the cream becomes thickened and slightly golden in color (that takes about 15 minutes). Remove from the heat.
13. Now take your cake and, using a wooden toothpick or a fork, make small holes in it.
14. Slowly and carefully, pour the cream over your cake spoon by spoon. The cake should absorb more than a half of the cream, so have some patience!
15. Boil the remaining cream until you get a thick caramel and spread it on the top of the cake.
16. Finally, top your cake with almond chips or other chopped nuts and (the hardest part) put it in the fridge for at least 6 hours to set.