Nutty Poppy Seed Torte with Creamy Mocha Frosting

Directions

• In a small bowl, combine milk and poppy seeds; let stand for 1 hour.
• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Combine 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 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
• For filling, in a small heavy saucepan, combine 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 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.