Perfect Poppy Seed Torte Recipe
Description: When you want to impress your company with a spectacular dessert, look no further. This is admittedly time-consuming, but after one bite, you’ll understand it was all worth it! This Perfect Poppy Seed Torte combines layers of moist cake with a creamy custard filling, topped with whipped cream for a delightful treat that’s perfect for potlucks, Christmas, Thanksgiving, or any sweet occasion.
- Cook Time: 30 minutes
- Prep Time: 2 hours
- Total Time: 2 hours and 30 minutes
- Recipe Category: Dessert
- Keywords: Potluck, Christmas, Thanksgiving, Sweet, Weeknight, Mixer, Oven, Small Appliance, Less than 4 Hours
Nutritional Information (per serving):
- Calories: 526.2
- Fat: 27.4g
- Saturated Fat: 16g
- Cholesterol: 156.3mg
- Sodium: 411.9mg
- Carbohydrates: 64.7g
- Fiber: 0.8g
- Sugar: 46.5g
- Protein: 7.2g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Milk | 3/4 cup |
| Poppy seeds | 1/4 cup |
| All-purpose flour | 1 3/4 cups |
| Baking powder | 2 1/2 tsp |
| Salt | 1 tsp |
| Butter | 1 cup |
| Sugar | 3/4 cup + 1 1/2 cups |
| Vanilla extract | 1 1/2 tsp |
| Cornstarch | 5 tbsp |
| Eggs | 5 |
| Whipping cream | 1/2 cup |
Instructions:
For the Cake:
- In a small bowl, combine the milk and poppy seeds. Let stand for 1 hour.
- Meanwhile, grease and flour two 9 x 1 1/2-inch round cake pans or line with waxed paper and coat with nonstick cooking spray. Set aside.
- In another small bowl, combine flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add 3/4 cup sugar and vanilla. Beat until well combined.
- Add dry ingredients and poppy seed mixture alternately to butter mixture, beating on low speed after each addition until just combined.
- In a medium bowl, with clean beaters, beat the egg whites until stiff peaks form.
- Gently fold beaten egg whites into the batter.
- Pour batter into prepared pans.
- Bake in a preheated 375°F (190°C) oven for about 20 to 25 minutes or until a wooden toothpick inserted near the center of the layers comes out clean.
- Cool layers in pans on wire racks for 10 minutes. Remove the layers from pans and let cool completely on wire racks.
For the Custard Filling:
- In a heavy medium saucepan, stir together 1 1/2 cups sugar and cornstarch.
- Stir in the milk. Cook and stir over medium heat until thickened and bubbly.
- Cook and stir for 2 minutes more. Remove from heat.
- In a separate bowl, beat the egg yolks. Gradually whisk in some of the hot milk mixture.
- Return all to the saucepan. Bring to a gentle boil. Cook and stir 2 minutes more.
- Remove from heat and stir in the vanilla.
- Transfer to a bowl. Cover the surface with plastic wrap and chill until completely cool, but don’t stir.
Assembly:
- 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.
- Place the last cake layer on top.
- Beat whipping cream and 1/2 cup sugar together until the mixture is spreadable.
- Spread whipped cream over the sides and top of the cake.
- Cover and chill for up to 2 hours before serving.
This Perfect Poppy Seed Torte is a labor of love, but the decadent layers and creamy filling make it a dessert worth every minute of preparation. Enjoy the delight of homemade goodness with this exquisite treat! 🍰
