Poppy seed chiffon torte
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ½ | cup | Melted butter |
| ½ | cup | Chopped nuts (walnuts or pecans) |
| 5 | Eggs, separated | |
| 1½ | cup | Sugar |
| 1½ | cup | Milk |
| ¼ | cup | Poppy seeds |
| ¼ | teaspoon | Salt |
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Vanilla |
| 1½ | tablespoon | Unflavored gelatin |
| ⅛ | cup | Cold water |
| ½ | teaspoon | Cream of tartar |
| Whipped cream | ||
Directions
CRUST
FILLING
Servings: 12
DIRECTIONS: Crust: Combine all ingredients. Mix well until crust holds together. Pat into 9 inch square pan. Bake at 325-F until light brown, about 10 to 15 minutes. (Crust may be made ahead and frozen).
Filling: Dissolve cornstarch in ¼ cup of the milk. Combine beaten egg yolks, 1 cup sugar, and remaining milk in top of double boiler.
Stir until sugar dissolves. Add poppy seeds, salt and cornstarch mixture. Cook until thick. Dissolve gelatin in cold water. Add to cooked mixture. Add vanilla and mix well. Cool. Beat egg whites until stiff. Gradually add cream of tartar and remaining ½ cup sugar.
Gently fold into cooled filling. Pour filling into crust and refrigerate. Serve with whipped cream.
Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI. From: Sallie Krebs