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Poppy Seed Torte

I've loved this torte since I was a youngster, and now I can pass it on to my eight grandchildren. It's easy to make and tastes so good!

10-14 ServingsPrep: 25 min. + soaking Bake: 20 min. + cooling

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.

2 of 2

Poppy Seed Torte (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 slice) equals 366 calories, 15 g fat (8 g saturated fat), 125 mg cholesterol, 259 mg sodium, 52 g carbohydrate, 1 g fiber, 6 g protein.