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Category: Puddings, Tortes & Trifles
Prep Time: Cook Time: Total Time:
Makes 12 to 16 servings.
1 c. butter
2 c. all-purpose flour
1 T. grated orange peel
2 egg yolks whisked with 2 T. water
Poppy Seed Filling
2 c. milk
1/3 c. farina
1/2 c. granulated sugar
1 tsp. vanilla extract
1 c. ground poppy seeds
2 T. butter
2 egg whites
Sour Cream Topping
1 c. sour cream
1/2 c. sweet cream
1 1/2 T. all-purpose flour
1/3 c. granulated sugar
2 eggs, separated
several drops lemon extract
Prepare Crust. Cut butter into flour and orange zest until pea-sized crumbs form.
Quickly mix in egg yolks and water, and form a smooth ball, without kneading too much.
Wrap in plastic wrap and chill for 1 hour.
Prepare Filling. Bring milk, sugar and vanilla to a boil. Remove from heat; pour in farina, stirring constantly, then poppy seeds.
Place back on heat and bring to as boil. Remove from heat and let mixture cool down.
When still warm, stir in butter until melted.
Prepare Topping. Beat 4 egg whites until stiff.
Mix together sour cream, light cream, flour, sugar, egg yolks and lemon extract until smooth.
Fold in half the egg whites.
Fold remaining egg whites into the cooled poppy seed mixture.
Assemble Cake. Divide crust dough in half. Roll one half out into an 11 inch circle, and cut to fit bottom of 11 inch spring-form pan.
Roll out the remaining dough into a rope and flatten into a 2 to 3-inch rim.
Press around the edge of the spring-form and attach to the base with a little water or egg white.
Spoon poppy seed filling into crust; then top with sour cream filling, making sure to cover to the edge of the crust seal.
Bake at 350F for 50 to 60 minutes, or until cake is browned and firmly set.
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TORTE - GERMAN POPPYSEED
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Category: Puddings, Tortes & Trifles
Prep Time: Cook Time: Total Time:
Makes 12 to 16 servings.
1 c. butter
2 c. all-purpose flour
1 T. grated orange peel
2 egg yolks whisked with 2 T. water
Poppy Seed Filling
2 c. milk
1/3 c. farina
1/2 c. granulated sugar
1 tsp. vanilla extract
1 c. ground poppy seeds
2 T. butter
2 egg whites
Sour Cream Topping
1 c. sour cream
1/2 c. sweet cream
1 1/2 T. all-purpose flour
1/3 c. granulated sugar
2 eggs, separated
several drops lemon extract
Prepare Crust. Cut butter into flour and orange zest until pea-sized crumbs form.
Quickly mix in egg yolks and water, and form a smooth ball, without kneading too much.
Wrap in plastic wrap and chill for 1 hour.
Prepare Filling. Bring milk, sugar and vanilla to a boil. Remove from heat; pour in farina, stirring constantly, then poppy seeds.
Place back on heat and bring to as boil. Remove from heat and let mixture cool down.
When still warm, stir in butter until melted.
Prepare Topping. Beat 4 egg whites until stiff.
Mix together sour cream, light cream, flour, sugar, egg yolks and lemon extract until smooth.
Fold in half the egg whites.
Fold remaining egg whites into the cooled poppy seed mixture.
Assemble Cake. Divide crust dough in half. Roll one half out into an 11 inch circle, and cut to fit bottom of 11 inch spring-form pan.
Roll out the remaining dough into a rope and flatten into a 2 to 3-inch rim.
Press around the edge of the spring-form and attach to the base with a little water or egg white.
Spoon poppy seed filling into crust; then top with sour cream filling, making sure to cover to the edge of the crust seal.
Bake at 350F for 50 to 60 minutes, or until cake is browned and firmly set.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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