CAKE:

1/2 c. poppy seeds
1/2 c. milk
1/4 c. shortening
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
2 c. flour
1/2 c. cream
1 tsp. vanilla extract
3 egg whites, stiffly beaten

FILLING:

1 1/2 c. milk, divided
2 tbsp. butter
1/3 c. sugar
1/3 c. flour
3 beaten egg yolks
1/4 tsp. salt
1 tsp. vanilla extract

Mix poppy seeds and milk. Cream shortening and sugar. Sift dry ingredients. Add cream and vanilla alternately with dry ingredients. Add poppy seeds and milk. Fold in beaten egg whites. Pour into 2 greased 8-inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool. Spread filling between layers, and top with powdered sugar.

FILLING: Heat 1 cup milk. Add butter. Combine flour, salt and sugar. Add 1/2 cup cold milk to dry ingredients. Add this to hot milk. Stir until thick. Blend in egg yolks and vanilla. Cook 2 minutes. Cover and cool.

This recipe originates from the Ukraine.