Poppy Seed Torte Recipe
Source of Recipe
Taste of Home
List of Ingredients
3 eggs, separated
1/4 cup butter, softened
3/4 cup sugar blend
1/4 cup unsweetened applesauce
1-1/2 teaspoons vanilla extract, divided
2-1/2 cups plus 1 tablespoon all-purpose flour, divided
3 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cups buttermilk
1/4 cup poppy seeds
1 cup sugar
1 cup (8 ounces) reduced-fat sour cream
1/4 cup confectioners' sugar
1-1/2 teaspoons baking cocoa
1-1/2 to 2 teaspoons cold brewed coffee
1/4 cup chopped walnuts, toasted
Recipe
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Coat three 9-in. round baking pans with cooking spray; line with waxed paper and coat the paper. Sprinkle with flour; set aside.
In a large bowl, beat butter and sugar blend until crumbly, about 2 minutes. Beat in applesauce and 1 teaspoon vanilla. Combine 2-1/2 cups flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in poppy seeds.
Beat egg whites on medium speed until soft peaks form; fold into batter. Spread into prepared pans. Bake at 350° for 12-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small saucepan, combine sugar and remaining flour. Stir in sour cream until smooth. Bring to a boil. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in remaining vanilla. Transfer to a bowl; refrigerate until chilled.
Place one cake layer on a serving platter; top with a third of the filling. Repeat layers twice.
Combine the confectioners' sugar, cocoa and enough coffee to achieve a drizzling consistency. Drizzle over cake. Sprinkle with nuts. Refrigerate until serving. Yield: 16 servings.
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