Beat half of the butter, add eggs, milk, some finely cut walnuts, poppy-seeds, wheat flour and salt. Knead dough, keep it in a refrigerator for 30 minutes.
Mince the dough to make thin sticks, bake them at 445oF (230oC). until light brown crisp appears.
To make cream beat the rest of the butter (softened beforehand), add condensed milk little by little.
Mix the baked sticks with the cream and shape an anthill of them on a dish. Sprinkle the cake with the rest of walnuts and poppy-seeds. Cool the cake.
Serve cut in portions.
