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poppy seed torte

(2 ratings)
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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

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(2 ratings)
yield 16 serving(s)
prep time 50 Min
cook time 15 Min

Ingredients For poppy seed torte

  • 3 lg
    eggs, seperated
  • 1/4 c
    butter, room temperature
  • 1 1/2 c
    sugar
  • 1/4 c
    applesauce, unsweetened
  • 1 1/2 tsp
    pure vanilla extract, divided
  • 2 1/2 c
    all purpose flour, divided
  • 1 Tbsp
    all purpose flour
  • 1 Tbsp
    baking powder
  • 3/4 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 3/4 c
    buttermilk
  • 1/4 c
    poppy seeds
  • 1 c
    sugar
  • 8 oz
    sour cream
  • 1/4 c
    confectioners' sugar
  • 1 1/2 tsp
    cocoa powder
  • 1 1/2 - 2 tsp
    brewed coffee, cold
  • 1/4 c
    walnuts, chopped & toasted

How To Make poppy seed torte

  • 1
    Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Coat three 9" round baking pans with cooking spray; line with waxed paper & coat the paper. Sprinkle with flour; set aside.
  • 2
    In a large bowl, beat butter & sugar blend until crumbly, about 2 minutes. Beat in applesauce & 1 tsp vanilla. Combine 2 1/2 C flour, baking powder, baking soda & salt; add to creamed mixture alternately with buttermilk. Fold in poppy seeds.
  • 3
    Beat egg whites on medium speed until soft peaks form; fold into batter. Spread into prepared pans. Bake at 350 degrees F. for 12 - 18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 4
    For filling, in a small saucepan, combine sugar & remaining flour. Stir in sour cream until smooth. Bring to a boil. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook & stir 2 minutes longer. Remove from the heat. Stir in remaining vanilla. Transfer to a bowl; refrigerate until chilled.
  • 5
    Place one cake layer on a serving platter; top with a 1/3 of the filling. Repeat layers twice.
  • 6
    Combine the confectioners' sugar, cocoa & enough coffee to achieve a drizzling consistency. Drizzle over cake. Sprinkle with nuts. Refrigerate until serving.
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