Ingredients:
(22 x 28 cm pan)
Dough:
6 eggs
2 cups of wheat flour
250g of butter
6 tbs of vegetable oil
1.5 cups of sugar
2 tbsp of cocoa powder
1 packet of red jelly
1 cup of poppy seeds
1.5 tsp of baking powder
Coconut balls:
1 egg yolk
600g of cottage cheese
3 tbsp of powdered sugar
10 tbsp of coconut flakes
1 tbsp of starch
1 tbsp of semolina
1 tbsp of vanilla sugar
1 tbsp of butter
Cream:
200ml of 33-36% cream
200g of mascarpone cheese
3 tbsp of powdered sugar
Coconut balls:
Thoroughly mix all ingredients, let them sit for 10 minutes, then form balls and put them in the fridge.
Dough:
Grate the butter and sugar, and add one egg yolk each. Add the oil, sifted flour with baking powder, and beaten egg white - mix everything thoroughly.
Divide into 3 parts, add cocoa to one, jelly to the second, and poppy seeds to the third.
Pour the dough with poppy seeds into a baking tray lined with baking paper, and cover it with red and cocoa dough - carefully spread each layer evenly across the tray.
Put the coconut balls into the dough, carefully press them down, and bake for about 50 minutes at 180C.
Cream:
Whip the cream with powdered sugar, add mascarpone, mix again, and spread it over the cooled pie.
Bon appétit!
P.S. You can add a pinch of red food coloring to the jelly - it will enhance the color and won't affect the taste. And if you want to make it a bit more fun, you can pretend that the coconut balls are little snowballs and the pie is a winter wonderland!
