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1
Cake: Pour boiling water over the poppy seed and drain well over a fine sieve.
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2
If necessary, repeat this washing.
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3
Spread the poppy seed on a tea towel or brown paper and dry thoroughly.
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4
This should be done the day before baking.
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5
Beat the eggs well; add the sugar gradually and beat until light and fluffy.
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6
Beat in the sour cream and vanilla.
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7
Sift the flour with the dry ingredients 3 times.
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8
Add the flour to the cream mixture along with the poppy seed and mix gently with a folding motions.
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9
Spoon the batter into 2 layer cake pans which have been lined with waxed paper and buttered.
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10
Bake in a moderate oven 350F for 35 to 40 minutes, or until done when tested.
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11
Let the cakes stand in the pans for 10 minutes before removing to a cake rack.
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12
Put the layers together with a Lemon Filling to which some finely cut maraschino cherries have been added.
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13
Ice with a plain or cooked white icing.
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14
Filling: Mix the sugar with the cornstarch and salt in the top of a double boiler.
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15
Add the remaining ingredients except the egg yolks.
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16
Cook over boiling water, stirring constantly, until thick.
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17
Cover and cook for 5 minutes.
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18
Stir a little of the hot mixture into the slightly beaten egg yolks, and then add to the rest of the contents.
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19
Cook for 1 minute.
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20
Remove from the range and cool.
