POPPY SEED TORTE

Poppy Seed Torte image

I've loved this torte since I was a youngster, and now I can pass it on to my eight grandchildren. It's easy to make and tastes so good!

Provided by Taste of Home

Time 45m

Yield 10-14 servings.

Number Of Ingredients 17

Ingredients

1/3 cup poppy seeds
3/4 cup whole milk
1-1/2 teaspoons vanilla extract
3/4 cup butter, softened
1-1/2 cups sugar
2 cups cake flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
4 large egg whites, stiffly beaten
FILLING:
3/4 cup sugar
5 teaspoons cornstarch
2-1/4 cups whole milk
6 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1/4 cup chopped walnuts, optional
Confectioners' sugar

Steps:

Place poppy seeds and milk in a small bowl; soak for 1 hour. Add vanilla. In a large bowl, cream butter and sugar until light and fluffy. Add poppy seed mixture. , Sift together the flour, baking powder and salt; add to creamed mixture. Fold in egg whites. Spread into two well-greased and lightly floured 8-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla and nuts of desired. , Split cakes in half and spread filling between layers. Chill. Just before serving, dust with confectioners' sugar.

Nutrition Facts : Calories 366 calories, Fat 15g fat (8g saturated fat), Cholesterol 125mg cholesterol, Sodium 259mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.