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Poppy Seed Chiffon Torte

  • on January 1, 2007
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Ingrients & Directions


-CRUST-
1 c Flour
1/2 c Melted butter
1/2 c Chopped nuts (walnuts or
-pecans)

FILLING
5 Eggs, separated
1 1/2 c Sugar
1 1/2 c Milk
1/4 c Poppy seeds
1/4 ts Salt
2 ts Cornstarch
2 ts Vanilla
1 1/2 tb Unflavored gelatin
1/8 c Cold water
1/2 ts Cream of tartar
Whipped cream

Yield: 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 1/4 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 1/2 cup sugar. Gently fold into cooled filling. Pour
filling into crust and refrigerate. Serve with whipped cream.


Yields
12 Servings

Article Categories:
Tortes

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