Poppyseed Torte
(from anacaeca’s recipe box)
Now, when I say this is awesome, that doesn’t even begin to describe it. It also has like… 450 calories a serving, no joke. :)
But I assure you… IT IS WORTH EVERY CALORIE. Every second spent in preparation.
Source: Super Supper
Categories: Cake, Desserts, untested
Ingredients
- Cake:
- 3/4 cup milk
- 1/4 cup poppyseeds
- 1 & 3/4 cups all-purpose flour
- 2 & 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup butter, softened
- 1 & 1/2 cups sugar
- 2 teaspoons vanilla
- 5 egg whites
- Custard Filling:
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 & 1/2 cups milk
- 5 egg yolks, slightly beaten
- 1 & 1/2 teaspoon vanilla
- Frosting:
- 1 & 1/2 cups whipping cream
- 3/4 cup sugar
Directions
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for cake: In a small bowl, combine the milk and the poppy seed and let stand for 1 hour. While that sits, grease and flour 2 9 x1 1/2 inch round cake pans.
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In a small bowl, combine flour, baking powder, and salt and set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 & 1/2 cups sugar, and the vanilla beat till well combined.
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Add dry ingredients and poppyseed misture alternately to butter mixture, beating on low speed after each addition until just combined.
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In a medium bowl, with a clean beater, beat the egg whites till stiff peaks form. Gently fold beaten egg whites into batter.
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pour batter into prepared pans
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Bake in a 375 degree oven for about 20-25 minutes or till a wooden toothpick inserted near the center of the layers comes out clean. Cool layers in pans on wire racks for about 10 minutes, then remove the layers from pans. Let cool completely on wire racks.
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While cooling the cakes, prepare the custard filling and chill in the refrigerator: in a heavy medium saucepan, stir together the sugar and cornstarch. Stir in the milk
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cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat and add egg mixture to milk mixture in pan. Bring to a gentle boil and cook and stir 2 minutes more.
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Remove from the heat. Stir in the vanilla. Transfer to a bowl. Cover the surface with plastic wrap and chill till completely cool, but don’t stir.
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To assemble the torte, split each cake layer in half, horizontally. Place one bottom layer on a serving plate and spread with 1/3 of the filling (about 1/2 cup). Repeat for 2 more layers.
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Place last cake layer on top. Beat whipping cream and the sugar together till the mixture is spreadable. Spread over the sides and top of the cake.
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Cover and chill up to 2 hours before serving.