Poppyseed Torte

Poppyseed Torte
Poppyseed Torte

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3 cup poppyseed

  • 3/4 cup milk

  • 3/4 cup butter or margarine

  • 1 1/2 cups sugar

  • 1 1/2 tsp. vanilla

  • 2 cups sifted cake flour

  • 2 1/2 tsp. baking powder

  • 1/4 tsp. salt

  • 4 stiffly beaten egg whites

  • Filling:

  • 1 Tbs. cornstarch

  • 1/2 cup sugar

  • 1 1/2 cups milk

  • 4 slightly beaten egg yolks

  • 1 tsp. vanilla

  • 1/4 cup chopped walnuts

Directions

Soak seeds in milk for 1 hour. Cream butter and sugar until fluffy. Mix in vanilla and milk with seeds. Sift together the dry ingredients and stir into creamed mixture. Fold in the whites. Bake in two well-greased and lightly floured 8 x 1 1/2 inch round pans at 375 for 20 to 25 minutes. Cool ten minutes, remove from pans, cool completely. Split layers and spread filling between layers. Chill, sift confectionery sugar on top. Filling: Mix sugar and cornstarch in medium saucepan. Mix milk with egg yolks and stir into sugar mixture. Cook and stir until bubbly. Cool, stir in vanilla and walnuts.

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