POPPY SEED TORTE
I've loved this torte since I was a youngster, and now I can pass it on to my eight grandchildren. It's easy to make and tastes so good!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10-14 servings.
Number Of Ingredients 17
Steps:
- Place poppy seeds and milk in a small bowl; soak for 1 hour. Add vanilla. In a large bowl, cream butter and sugar until light and fluffy. Add poppy seed mixture. , Sift together the flour, baking powder and salt; add to creamed mixture. Fold in egg whites. Spread into two well-greased and lightly floured 8-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla and nuts of desired. , Split cakes in half and spread filling between layers. Chill. Just before serving, dust with confectioners' sugar.
Nutrition Facts : Calories 366 calories, Fat 15g fat (8g saturated fat), Cholesterol 125mg cholesterol, Sodium 259mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.
POPPY-SEED TORTE
A poppy-seed torte, also called a Mohntorte, is flavored by poppy seeds and ground walnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 seven-inch torte
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 7-inch springform pan. Line the bottom with parchment paper; butter parchment, and dust with flour, tapping out excess. In a small bowl, combine poppy seeds, walnuts, flour, almond extract, and salt.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and 1/4 cup sugar on medium-high speed until pale and thick, about 3 minutes. Transfer to a large mixing bowl. Add the poppy-seed mixture, but do not stir in.
- Place egg whites in a heatproof mixer bowl set over a pan of simmering water until warm to the touch. Attach bowl to mixer fitted with a clean, dry whisk attachment, and beat on high speed until soft peaks form. Beat in remaining 1/4 cup sugar until stiff and glossy peaks form. Fold egg whites into egg-yolk mixture in three batches.
- Spread batter evenly in prepared pan, and bake until lightly golden and firm on top, about 30 minutes. Transfer to a wire rack to cool completely. Carefully remove sides of pan, and transfer torte to a serving plate. Dust with confectioners' sugar, and serve in wedges.
POPPY SEED TORTE
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, sugar, lemon zest and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal. Add the egg yolk and 2 tablespoons ice water; pulse until the dough begins to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
- Lightly coat a 9-inch tart pan with a removable bottom with cooking spray. Roll out the dough into a 10-inch round on a lightly floured surface. (If it gets too soft, return to the refrigerator until firm.) Ease the dough into the prepared pan and press into the bottom and up the sides, trimming any excess. Pierce the bottom all over with a fork. Refrigerate until firm, at least 1 hour or overnight.
- Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet. Line the crust with foil, then fill with pie weights or dried beans. Transfer the baking sheet to the oven; bake until the crust edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 15 to 20 more minutes. Transfer to a rack and let cool completely. (The tart shell can be made up to 1 day ahead.)
- Meanwhile, make the filling: Whisk the sugar, egg yolks, cornstarch and salt in a bowl until combined. Heat the milk in a small saucepan over medium heat (do not boil). Gradually whisk half of the hot milk into the egg mixture, then pour back into the saucepan with the remaining milk and cook, whisking, until thick like pudding, about 4 minutes. Whisk in the butter and vanilla. Pour the filling through a fine-mesh sieve into a large bowl. Let cool to room temperature, stirring frequently, about 30 minutes.
- Beat the heavy cream with a mixer until soft peaks form. Gently fold the whipped cream and poppy seeds into the cooled filling. Spoon into the prepared crust and smooth the top. Cover loosely with plastic wrap and refrigerate until set, at least 3 hours or overnight.
POPPY SEED TORTE
Also try adding lemon and yellow food coloring to icing. Presentation: Try using yellow lemon for layering and regular icing for exterior. Allow 3-4 hours for chilling/cooling time.
Provided by GoldsmithLissa
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, soak poppy seeds in 3/4 cup milk and 1-1/2 teaspoons vanilla for 1 hour. Meanwhile, separate eggs. Let butter and egg whites stand at room temperature for 30 minutes. Set egg yolks aside until needed. Grease the bottoms of two 8x1-1/2- or 9x1-1/2-inch round cake pans. Line pans with waxed paper; grease and lightly flour. Set pans aside. In medium bowl, combine flour, baking powder and salt; set aside.
- For filling: In a heavy medium saucepan, combine 1/2 cup sugar and cornstarch. Gradually stir in 1-1/2 cups milk and egg yolks. Cook and stir over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in 1 teaspoon vanilla. Pour filling into a bowl. Cover the surface with clear plastic wrap. Chill until completely cooled. Do not stir.
- For cake: In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Gradually add 1-1/2 cups sugar to butter, about 2 tablespoons at a time, beating on medium to high speed until sugar is nearly dissolved. Alternately add flour mixture and poppy seed mixture to butter mixture, beating on low to medium speed after each addition just until combined. Thoroughly wash beaters.
- In another large mixing bowl, beat egg whites with an electric mixer until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Evenly divide batter between prepared cake pans. Bake in a 375 degree F oven for 30 to 35 minutes for 8-inch pans or 25 to 30 minutes for 9 -inch pans or until a wood toothpick inserted near the centers of the layers comes out clean.
- Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
- To assemble, carefully split each cake layer horizontally in half. Place one cake layer, cut side up, on a serving plate. Spread with one-third of the filling. Top with second cake layer, rounded (top) side up. Spread with one-third of the filling. Top with 1 more cake layer, cut side up; spread with remaining filling. Top with the remaining cake layer, placing it rounded side up.
- For frosting: In a chilled large mixing bowl beat whipping cream and 1/2 cup sugar with chilled beaters of an electric mixer until soft peaks form. Spread top and sides of cake with frosting. Chill up to 2 hours, or until ready to serve.
Nutrition Facts : Calories 518, Fat 28.2, SaturatedFat 16.1, Cholesterol 165.8, Sodium 370, Carbohydrate 60.4, Fiber 0.9, Sugar 42.5, Protein 7.4
SEEDED SARATOGA TORTE
A bevy of seeds including ground toasted sunflower, pumpkin, and sesame joins the traditional crushed graham crackers in this classic Australian dessert. They add a nutty crunch to both the meringue cake and the whipped cream topping. Martha made this recipe on "Martha Bakes" episode 806.
Provided by Martha Stewart
Categories Cake Recipes
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment. Trace an 8-inch circle on top with a pencil; turn marked-side down.
- Spread sesame, pumpkin, and sunflower seeds in a single layer on a rimmed baking sheet. Toast, stirring once, until golden, about 12 minutes. Let cool completely. Finely grind baked seeds in a spice grinder or food processor; transfer to a bowl. Stir in poppy seeds.
- In a large bowl, with an electric mixer, whisk egg whites on medium-high until soft peaks form. Slowly add 3/4 cup sugar, whisking until stiff, glossy peaks form. Whisk in vanilla and salt. Fold in graham-cracker crumbs and 3/4 cup seed mixture. Dab meringue under corners of parchment to secure to baking sheet. Using an offset spatula, spread meringue within marked circle. Bake, rotating sheet halfway through, until top is crisp and brown, about 25 minutes. Transfer sheet to wire rack and let torte cool completely.
- Spread preserves on top of meringue. In another bowl, whisk cream with remaining 1 tablespoon sugar until soft peaks form. Dollop on top of preserves and sprinkle with some of remaining seed mixture. Cut into wedges with a sharp knife, wiping between slices, and serve. (Torte is best the day it's made.)
OLD-FASHIONED POPPY SEED TORTE
I got this recipe from my grandmother; it's an old fashioned recipe, but well worth it. My dad requests this cake every year for his birthday. I make it for church events and charity auctions, too. Everyone loves it! -Brenda Patterson, Pullman, Washington
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- 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 in 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.
Nutrition Facts : Calories 261 calories, Fat 8g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 288mg sodium, Carbohydrate 43g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
POPPY SEED TORTE
I was surprised to see that this recipe was not posted! Dessert tortes like this are very popular back home (Wisconsin). This recipe is from my aunt's family cookbook and appears to have originated from the Port Hotel in Port Washington, WI. Holidays just aren't complete without a poppy seed torte! I have not made this in a long time, but I'm pretty sure I've successfully substituted an 8 oz tub of Cool Whip for the whipping cream in the past. Please note that the recipe calls for the LARGE packages of instant pudding. The nuts I usually use for the crust are the finely chopped walnuts found at the store.
Provided by nranger7
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- CRUST: Mix together the cracker crumbs, flour, butter and nuts.
- Pat into a 9x13 inch pan.
- Bake at 350 degrees for 15 minutes.
- Let cool.
- FILLING: Prepare pudding with milk.
- Add the poppy seeds.
- Whip and lightly sweeten the cream.
- Fold the cream into the pudding.
- Pour the mixture onto the graham cracker crust.
- Refrigerate.
Nutrition Facts : Calories 466.2, Fat 29.9, SaturatedFat 16, Cholesterol 81.8, Sodium 584, Carbohydrate 45.5, Fiber 1.4, Sugar 29.4, Protein 5.8
LAYERED MOCHA CREAM TORTE
Categories Coffee Chocolate Dairy Egg Dessert Freeze/Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 14
Steps:
- Make crust:
- Preheat oven to 350°F. Blend ground cookies and coffee powder in processor. Set aside 3/4 cup cookie crumb mixture. Add butter to remaining crumb mixture and process until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until just firm to touch, about 10 minutes. Cool completely.
- Make fillings:
- Stir chocolate, butter and 1 teaspoon coffee powder in heavy medium saucepan over medium-low heat until melted and smooth. Transfer to large bowl. Set chocolate mixture aside while preparing meringue.
- Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240°F, tilting pan to submerge bulb, about 4 minutes.
- Meanwhile, using electric mixer, beat whites in large bowl to soft peaks.
- Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside.
- Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve. Add 2 1/2 cups cream, powdered sugar and cinnamon and beat until firm peaks form. Fold 1 1/2 cups coffee whipped cream into chocolate meringue, forming mocha mousse.
- Spoon half of mocha mousse over bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over mousse. Spoon half of coffee whipped cream over crumbs. Sprinkle with 3 tablespoons crumbs. Repeat layering with remaining mocha mousse, crumbs, coffee whipped cream and crumbs. Cover and refrigerate until set, about 4 hours. (Can be made 2 days ahead; keep refrigerated.) Run knife around pan sides to loosen torte. Remove pan sides and serve.
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POPPY SEED TORTE | MIDWEST LIVING
From midwestliving.com
5/5 (1)Calories 512 per servingTotal Time 5 hrs 10 mins
- In a small bowl, soak poppy seeds in 3/4 cup milk and 11/2 teaspoons vanilla for 1 hour. Meanwhile, separate eggs. Let egg whites, yolks and the butter stand at room temperature for 30 minutes. Grease two 8- or 9-inch round cake pans. Line bottoms with parchment paper; grease again and lightly flour. Set aside. In a medium bowl, combine flour, baking powder and salt; set aside.
- For filling: In a heavy medium saucepan, combine 1/2 cup sugar and the cornstarch. Gradually stir in 11/2 cups milk and the egg yolks. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in 1 teaspoon vanilla. Pour filling into a bowl. Cover the surface with plastic wrap and chill until completely cooled. Do not stir.
- For cake: Preheat oven to 375°. In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Gradually add 11/2 cups sugar, about 2 tablespoons at a time, beating on medium to high speed until sugar is nearly dissolved. Alternately add flour mixture and poppy seed mixture, beating on low to medium speed after each addition just until combined. Thoroughly wash beaters.
- In another large bowl, beat egg whites on medium to high speed until stiff peaks form (tips stand straight when beaters are lifted). Gently fold egg whites into cake batter. Divide batter between prepared pans.
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