• poppy seed cake made from a yeasted egg and butter enriched stiff dough, rolled in a ball, submerged 5 to 8 cm below cold water and left until it rises above the surface; dried, punched down and kneaded and allowed to prove; rolled into a 6 mm thick rectangle about 25 by 40 cm and covered with a filling of ground poppy seeds, raisins and almond nibs (5:3:1), mixed with an egg yolk-enriched and sweetened béchamel with stiffly beaten egg whites folded in at the end; then brushed with melted butter. The rectangle is rolled from either short side like palmiers and baked seam side down at 190°C until golden brown and crusty.