Poppy Seed Torte Recipe

Ingredients

• 1/3 cup poppy seeds
• 3/4 cup milk
• 1-1/2 teaspoons vanilla extract
• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 2 cups cake flour
• 2-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 egg whites, stiffly beaten
• FILLING:
• 3/4 cup sugar
• 5 teaspoons cornstarch
• 2-1/4 cups milk
• 6 egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts, optional
• Confectioners' sugar

Directions

• Place poppy seeds and milk in a small bowl; soak for 1 hour. Add vanilla. In a large bowl, cream butter and sugar until light and fluffy. Add poppy seed mixture.
• Sift together the flour, baking powder and salt; add to creamed mixture. Fold in egg whites. Spread into two well-greased and lightly floured 8-in. round baking pans.
• Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For filling, in a small saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla and nuts of desired.
• Split cakes in half and spread filling between layers. Chill. Just before serving, dust with confectioners' sugar. Yield: 10-14 servings.

Poppy Seed Torte published in Grandma's Great Desserts Cookbook , p6