Ingredients
Cake:
1/3 Cup Poppy Seeds
3/4 Cup Milk
3/4 Cup Butter
1 1/2 Cup Sugar
1 1/2 Tsp. Vanilla
2 Cup Sifted Flour
2 1/2 Tsp. Baking Powder
1/4 Tsp. Salt
4 Egg Whites
Filling:
1/2 Cup Sugar
1-2 (Heaping) Tbsp. Cornstarch
1 1/2 Cup Milk
4 Slightly Beaten Egg Yolks
1 Tsp. Vanilla
1/2 to 1 Cup Chopped Walnuts
Preparation
Soak poppy seeds in 3/4 cup milk for 1 hour. Cream butter; gradually add sugar, and cream well. Stir in vanilla, milk and poppy seeds. Sift flour, baking powder and salt together; stir into creamed mixture. Beat egg whites until stiff; gently fold into batter until blended. Pour into two well greased, lightly floured, 8" round cake pans. Bake in moderate (375’) oven for 20-25 minutes. Cool on racks for 10 minutes before removing from pans.
Filling: Mix sugar and cornstarch in medium sauce pan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over low heat, stirring constantly, until mixture thickens and boils (approximately 1 to 5 minutes). Cool slightly; stir in 1 tsp. vanilla and walnuts. Cool completely.
To Assemble: Split each cooled layer into two layers. Spread filling between each layers. Sift powdered sugar over torte top.
