Taste of Home
Poppy Seed Torte
TOTAL TIME: Prep: 25 min. + soaking Bake: 20 min. + cooling
YIELD: 10-14 servings.
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!
Ingredients
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1/3 cup poppy seeds
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3/4 cup whole milk
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1-1/2 teaspoons vanilla extract
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3/4 cup butter, softened
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1-1/2 cups sugar
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2 cups cake flour
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2-1/2 teaspoons baking powder
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1/4 teaspoon salt
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4 large egg whites, stiffly beaten
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FILLING:
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3/4 cup sugar
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5 teaspoons cornstarch
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2-1/4 cups whole milk
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6 large egg yolks, lightly beaten
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1 teaspoon vanilla extract
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1/4 cup chopped walnuts, optional
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Confectioners' sugar
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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5.
Split cakes in half and spread filling between layers. Chill. Just before serving, dust with confectioners' sugar.
Nutrition Facts
1 slice: 366 calories, 15g fat (8g saturated fat), 125mg cholesterol, 259mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 6g protein.
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