Poppy seed torte
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Graham cracker crumbs |
| 1 | cup | Flour |
| ½ | cup | Chopped nuts |
| ½ | cup | Melted butter |
| 1½ | cup | Milk |
| 1 | cup | Sugar |
| 5 | Eggs separated | |
| ¼ | cup | Poppyseed |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Cornstarch |
| 1½ | tablespoon | Knox gelatin |
| ¼ | cup | Water |
| ½ | teaspoon | Vanilla |
| ½ | cup | Sugar |
| ½ | teaspoon | Cream of tartar |
Directions
Mix graham cracker crumbs, flour, nuts and butter. Press and pat into a 10 x 14" pan. Bake at 375 F for 10 to 15 minutes. In a medium saucepan, but not yet on stove, combine milk, sugar and egg yolks. Beat until sugar is dissolved. Add poppyseed, salt and cornstarch. Place pan over medium heat.
Stirring constantly cook until thick. Dissolve gelatin in water, add to egg yolk mixture, cool and add vanilla. Beat egg whites till stiff, add ½ cup sugar and cream of tartar; beat until blended; fold into egg yolk mixture, pour into crust lined pan. Refrigerate until firm. Serve with lightly sweetened whipped cream. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Peggy Makolondra <pmakolon@...> on Apr 3, 1997