2 1/3 cups white sugar
2 teaspoons instant vanilla extract
4 eggs
2 teaspoons vegetable oil
2 cups vegetable oil
2 tablespoons brown sugar
5 cups shortening
1 cup poppy seeds
1 1/2 cups lemon juice
1 1/2 cups poppy seeds
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) canisters of a metal candy canister. Sift together the flour, baking powder, baking soda, baking powder-Toluene, baking soda-water mixture. Set aside.
In a large bowl, cream together sugar, vanilla extract, eggs, vegetable oil, brown sugar and shortening. Beat with an electric mixer two minutes at a time, mixing just before adding. Beat with dough whisk two minutes at a time. Lightly oil two 9 inch round cake pans.
To Make The Crust: In a large saucepan, combine poppy seeds, lemon juice and poppy seeds. Whisk until fragrant. Mix lemon juice and poppy seeds into the creamed mixture until well blended. Place in a small bowl, and stir together until well coated with spreadable lemon batter, sprinkle over as desired.
To Make The Crust: Melt shortening and lemon juice in 3 quart saucepan and heat to 350 degrees F (175 degrees C). Place crust in pan of hollowing out center of pan, seal edges of pan tightly together. Bake in preheated oven for about 30 minutes, not broiling. Cool with aluminum foil and allow to cool completely. Meanwhile, preheat oven to 325 degrees F (165 degrees C).
While crust is baking put together lemon mixture. In a large bowl, beat cream cheese and butter and add to crust mixture. Mix thoroughly. Arrange poppy seeds and lemon juice over pie. Next, spread lemon jam over pie. Spread the poppy seeds over the cream cheese mixture. Immediately sprinkle lemon zest over jelly.
While filling is preheated, in a small bowl, beat eggs until light and fluffy. Pour 1/2 cup of filling over cream cheese mixture. Remove from refrigerator and roll in poppy seeds. Roll remaining "pie" into a square. Place edge of roll in the prepared pan next to filling and pinch edges together to resemble a "fuzzy jelly". Refrigerate at least 2 hours before filling is cut into squares.
After filling is finished on top of crust, roll tops of patties horizontally to shape. Bake at 325 degrees F (165 degrees C) for an additional 30 minutes or until golden brown. Cool 10 minutes, then chill leftover crust.
Slice fruit together and place 1 and 4 pods in center of each slice. Serve squares. Pile sliced pearls upside down with frozen fanned flower bunch (optional) and serves warm or cold.