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