Poppy Seed Torte 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Poppy Seed Torte cont. 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 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

Poppy Seed Torte 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	-----------------------Fold------------------------ Poppy Seed Torte cont. layer. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 10-12 servings. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008