Poppy Seed Torte Recipe

Ingredients

• 2/3 cup milk
• 1/2 cup poppy seeds
• 1/2 cup butter, softened
• 1 cup sugar
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 egg whites
• FILLING:
• 1 cup sugar
• 1 cup (8 ounces) sour cream
• 3 egg yolks
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract
• MOCHA FROSTING:
• 6 tablespoons butter, softened
• 3 cups confectioners' sugar
• 3 tablespoons baking cocoa
• 3 to 4 tablespoons hot strong brewed coffee

Directions

• In a small bowl, combine milk and poppy seeds; let stand for 1 hour. In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt; add to creamed mixture alternately with poppy seed mixture, beating well after each addition.
• In another large bowl with clean beaters, beat egg whites until soft peaks form; fold into batter. Pour into two greased and floured 9-in. round baking pans.
• Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• For filling, in a small heavy saucepan, combine the sugar, sour cream and egg yolks. Cook and stir over low heat just until mixture begins to simmer and reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; add nuts and vanilla. Transfer to a bowl; cover with plastic wrap and refrigerate until completely cooled.
• For frosting, in a small bowl, beat the butter, confectioners' sugar and cocoa until fluffy. Add coffee, 1 tablespoon at a time, until mixture achieves spreading consistency.
• Place one cake layer on serving plate; spread with filling. Top with second layer. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 10-12 servings.

Poppy Seed Torte published in Taste of Home August/September 2006, p35