Poppy Seed Torte
Taste of Home
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Mom’s attractive two-layer poppy seed cake has a sweet, nutty filling and a creamy mocha frosting. It takes a little time to prepare, but everyone will agree that it’s worth the extra effort. —Emma Rea, Hermann, Missouri
SERVINGS: 10-12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. + standing Bake: 15 min. + cooling
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 bowl, combine milk and poppy seeds; let stand for 1 hour. In a large mixing bowl, cream butter and sugar. Combine the flour, baking powder and salt; add to creamed mixture alternately with poppy seed mixture.
In another 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 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°. 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 mixing bowl, beat butter, confectioners' sugar and cocoa until blended. 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 with frosting. Store in the refrigerator. Yield: 10-12 servings.