Beat eggs with salt and sugar until creamy. Mix well flour with poppy seeds and fold in. Spread the mixture evenly on a baking tray lined with baking paper. Bake in the preheated oven at 200 °C for approx. 12 minutes. Immediately turn out the sponge cake and carefully remove the baking paper. Cut out slices (5 cm in diameter) from the sponge cake and crumble the sponge cake remnants. For the cream, boil coffee with milk and pudding powder to a pudding and let cool to room temperature. Cream margarine with powdered sugar and stir in the pudding by the tablespoonful. Gently fold in the sponge cake crumbs to finish. Lightly drizzle the sponge slices with coffee. Pour the cream into a piping bag with a nozzle and pipe peaks onto the slices. Chill for 2 hours. Dip the tips to the bottom in the softened cocoa glaze. When the glaze has set, dip the top tip into the softened white chocolate.
Preparation Tip:
Until consumed, the snow messengers must be kept cold.
