Poppy Seed Torte

1. 1

   1. In small bowl, soak poppy seeds in milk and vanilla for 1 hour. Separate eggs. Let butter and egg whites stand at room temp. 30 mins. Grease 2 8X1.5 round cake pans. Line with wax paper, grease and lightly flour.

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   2. Combine flour, baking powder and salt.

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   3. Filling: combine sugar and cornstarch. Gradually add milk and egg yolks. Cook and stir over med-high heat until bubbly. Cook 2 mins more. Add vanilla. Pour into bowl, cover with plastic, chill until cooled. do not stir.

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   4. Cake: Beat butter on medium for 30 secs. Add sugar 2 T at a time, peating until nearly dissolved. Alternately add flour and poppy seed mix to butter, beating low until combined.

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   5. in another bowl, beat egg whites until stiff peaks. Fold whites into batter. Divide batter between pans. Bake at 375 for 30-35 minutes (8 inch; 25-30 for 9 inch). Cool on wire racks 10 minutes. Remove cakes from pans. Cool thoroughly.

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   6. Split each cake horizontally. Alternate cake layers with 1/3 of filling.

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   7. Frosting: In chilled bowl, beat cream and sugar until soft peaks. Spread over cake. Chill up to two hours.

* Per serving · 4 servings · Values may vary.

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