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1
For cake: In a small bowl, combine the milk and the poppy seed.
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2
Let stand for 1 hour.
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3
Meanwhile, grease and flour two 9 x 1 1/2-inch round cake pans or line with waxed paper and coat with nonstick cooking spray.
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4
Set aside.
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5
In a small bowl, combine flour, baking powder and salt.
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6
Set aside.
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7
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
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8
Add the 1 1/2 cups sugar and the vanilla.
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Beat till well combined.
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10
Add dry ingredients and poppy seed mixture alternately to butter mixture, beating on low speed after each addition till just combined.
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11
In a medium bowl, with a clean beater beat the egg whites till stiff peaks form.
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12
Gently fold beaten egg whites into batter.
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13
Pour batter into prepared pans.
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14
Bake in a 375 oven for about 20 to 25 minutes or till a wooden toothpick inserted near the center of the layers comes out clean.
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15
Cool layers in pans on wire racks for 10 minutes.
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16
Remove the layers from pans.
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Let cool completely on wire racks.
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18
Meanwhile, prepare the Custard Filling and chill in the refrigerator: In a heavy medium saucepan, stir together the sugar and cornstarch.
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19
Stir in the milk.
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Cook and stir over medium heat till thickened and bubbly.
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21
Cook and stir for 2 minutes more.
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22
Remove from heat.
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Add egg mixture to milk mixture in pan.
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24
Bring to a gentle boil.
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25
Cook and stir 2 minutes more.
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26
Remove from the heat.
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Stir in the vanilla.
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28
Transfer to a bowl.
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29
Cover the surface with plastic wrap and chill till completely cool, but don't stir.
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30
To assemble the torte, split each cake layer in half horizontally.
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31
Place one bottom layer on a serving plate.
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32
Spread with 1/3 of the filling (about 1/2 cup).
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33
Repeat for 2 more layers.
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34
Place last cake layer on top.
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35
Beat whipping cream and the sugar together till mixture is spreadable.
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36
Spread over the sides and top of cake.
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37
Cover and chill up to 2 hours before serving.
