Poppy Seed Chiffon Torte

* Exported from MasterCook *

POPPY SEED CHIFFON TORTE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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

Servings: 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.

Source: Favorite Recipes from Boder's On-the-River,
Mequon, WI and The Woolen Mill Inn, Cedarburg, WI.

From: Sallie Krebs



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