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
PERFECT POPPY SEED TORTE
When you want to impress your company with a spectacular dessert, look no further. This is admitingly time consuming, but after one bite, you'll understand it was all worth it!
Provided by yooper
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- For cake: In a small bowl, combine the milk and the poppy seed.
- Let stand for 1 hour.
- Meanwhile, grease and flour two 9 x 1 1/2-inch round cake pans or line with waxed paper and coat with nonstick cooking spray.
- Set aside.
- In a small bowl, combine flour, baking powder and salt.
- Set aside.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add the 1 1/2 cups sugar and the vanilla.
- Beat till well combined.
- Add dry ingredients and poppy seed mixture alternately to butter mixture, beating on low speed after each addition till just combined.
- In a medium bowl, with a clean beater beat the egg whites till stiff peaks form.
- Gently fold beaten egg whites into batter.
- Pour batter into prepared pans.
- Bake in a 375 oven for about 20 to 25 minutes or till a wooden toothpick inserted near the center of the layers comes out clean.
- Cool layers in pans on wire racks for 10 minutes.
- Remove the layers from pans.
- Let cool completely on wire racks.
- Meanwhile, prepare the Custard Filling and chill in the refrigerator: In a heavy medium saucepan, stir together the sugar and cornstarch.
- Stir in the milk.
- Cook and stir over medium heat till thickened and bubbly.
- Cook and stir for 2 minutes more.
- Remove from heat.
- Add egg mixture to milk mixture in pan.
- Bring to a gentle boil.
- Cook and stir 2 minutes more.
- Remove from the heat.
- Stir in the vanilla.
- Transfer to a bowl.
- Cover the surface with plastic wrap and chill till completely cool, but don't stir.
- To assemble the torte, split each cake layer in half horizontally.
- Place one bottom layer on a serving plate.
- Spread with 1/3 of the filling (about 1/2 cup).
- Repeat for 2 more layers.
- Place last cake layer on top.
- Beat whipping cream and the sugar together till mixture is spreadable.
- Spread over the sides and top of cake.
- Cover and chill up to 2 hours before serving.
Nutrition Facts : Calories 526.2, Fat 27.4, SaturatedFat 16, Cholesterol 156.3, Sodium 411.9, Carbohydrate 64.7, Fiber 0.8, Sugar 46.5, Protein 7.2
POPPY SEED TORTE
I saw a picture of this in BHG and knew right then I needed to make this. Does not include time for cooling and standing.
Provided by Topher
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Combine milk, poppy seeds in a bowl and let stand for 1 hour.
- Cream butter and sugar together in another bowl.
- Combine flour, baking powder, and salt; add to creamed mixture alternating with the poppy seed mixture.
- Preheat oven to 350°F.
- Beat egg whites until soft peaks form; fold into batter.
- Pour into two greased and floured 9" round baking pans.
- Bake for 15-20 minutes or until clean toothpick test.
- Cool for 10 minutes before removing from pans to wire racks.
- For filling, combine sugar, sour cream, and yolks and cook and stir over low heat until mixture just simmers around 160°F.
- Remove from heat, add nuts and vanilla.
- Transfer to a bowl, cover, and refrigerate until completely cooled.
- For frosting, beat butter, sugar, and cocoa until blended.
- Add coffee 1 tablespoon at a time until spreading consistency is achieved.
- Place 1 cake layer on plate, spread with filling. Top with second layer; spread frosting.
- Store in refrigerator.
Nutrition Facts : Calories 606.1, Fat 28.4, SaturatedFat 12.7, Cholesterol 93.1, Sodium 239.2, Carbohydrate 84.5, Fiber 2.2, Sugar 64, Protein 7.7
LEMON POPPY SEED CAKE
Provided by Ina Garten
Categories dessert
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
- Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
- Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
- Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
- For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
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
POPPY SEED CHOCOLATE TORTE
Categories Cake Chocolate Dessert Bake Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield December 1995
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Generously butter and flour 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Melt 4 ounces bittersweet chocolate in top of double boiler set over simmering water, stirring chocolate until smooth. Remove melted chocolate from over water. Cool chocolate 10 minutes.
- Using electric mixer, 3/4 cup sugar, unsalted butter and vanilla extract in large bowl to blend. Add egg yolks 1 at a time, beating well after each addition. Add melted bittersweet chocolate; beat until just combined. Mix in poppy seeds. Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold half of beaten egg white into chocolate mixture. Fold flour into remaining beaten white. Fold egg white mixture into chocolate mixture.
- Pour batter into prepared spring-form pan. Using spatula, smooth top. Bake until tester inserted into center of torte comes out clean, about 45 minutes. Transfer pan to rack and cool completely. (Can be prepared 1 day ahead. Cover tightly with aluminum foil and store torte at room temperature.)
- Cut around sides of pan to loosen torte. Remove pan sides. Sift powdered sugar over torte. Place on platter. Serve with whipped cream.
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.
PRINCESS POPPY SEED TORTE
This is my favorite Czech dessert. I got this recipe out of a church cookbook and made it for a soup kitchen that we had to raise money for the church kids to go to summer camp. It was gone before any of the other desserts. Several people have asked me for the recipe and I am posting it here so that I don't lose it. It takes a little more time to make than the average dessert, but it is well worth it! I had to guess at the prep time and the baking time is the time it takes to bake the crust.
Provided by sklhczech
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- For crust:.
- Combine flour and sugar; cut in butter.
- Add nuts.
- Mix well and press into buttered 9x13 inch pan.
- Bake for 12-15 minutes at 350 degrees or until golden brown.
- Remove from oven and cool.
- For Filling:.
- Soften gelatin in cold water.
- Combine milk, 1 cup sugar and egg yolks in saucepan. Stir to dissolve sugar. Add poppyseed, cornstarch and salt.
- Cook, stirring constantly, until mixture thickens and coats spoon.
- Remove from heat and stir in gelatin. Blend well.
- Stir in vanilla.
- Cool to room temperature.
- While mixture is cooling, beat egg whites in large bowl until frothy.
- Add cream of tartar and beat until soft peaks form.
- Add 1/2 cup sugar gradually, continuing to beat until stiff peaks form.
- Fold in cooled poppy seed mixture.
- Pour into baked crust.
- Chill one hour.
- For Topping:.
- Stir together whipped topping and dry pudding mix. Spread over filling and let chill at least 6 hours before serving.
Nutrition Facts : Calories 443.1, Fat 20.7, SaturatedFat 9.7, Cholesterol 109, Sodium 365.7, Carbohydrate 58.2, Fiber 1.6, Sugar 43.8, Protein 8.3
MAKOVY KOLAC (POPPY-SEED LAYER TORTE)
Make and share this MAKOVY KOLAC (Poppy-Seed Layer Torte) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 35m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, add sugar, beat in egg yolks.
- Stir in remaining ingredients (except jam and cream.) Beat egg whites.
- Fold in batter.
- Grease and flour two 9-inch layer cake pans.
- Spoon half of batter into each.
- Bake in oven (350 F) for 30 minutes.
- Fill cold layers with jam.
- Top with whipped cream.
Nutrition Facts : Calories 493.8, Fat 32.5, SaturatedFat 14.3, Cholesterol 245.3, Sodium 79.6, Carbohydrate 44.3, Fiber 2.8, Sugar 38.9, Protein 10.3
UKRAINIAN CHRISTMAS POPPY SEED RUM CAKE MAKOVYI TORTE
The queen of Christmas desserts combines the oldest ingredients found in Ukrainian cooking; honey, poppy seeds, and nuts. The rum butter cream and white icing marry very well with the heavier poppy seed sponge. Decorating tortes is a specialty in itself. Some cooks lay out elaborate folkloric designs and motifs from Ukrainian embroidery or tapestry patterns, using jellied candies or even multicolored hard candy. The white icing serves as a fine background. The only limit to one's imagination is that decorations should be edible.
Provided by Olha7397
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE CAKE: Pour boiling water over seeds, let stand for 5 minutes, pour off water and repeat.
- Drain well.
- Grind with steel blade in processor until seeds release milk and turn white.
- Butter a 9 inch springform pan and dust it with ground almonds. (This may be done in advance.) Best to butter parchment paper to cover bottom of pan and sprinkle with ground almonds.
- Place poppy seeds and honey in a large bowl.
- Separate eggs.
- Add room-temperature yolks, one by one, to the mix, beating until thick.
- Stir in grated almonds and lemon zest.
- Beat egg whites until satiny but no dry.
- Fold a little into the mixture, then fold in the rest, until no white shows.
- Pour mixture into pan, rapping it gently to release air pockets, and smooth the top with a spatula.
- Bake on the middle rack of a preheated 350°F oven for 50 to 60 minutes, or until a toothpick comes out clean from the center.
- Do not open oven door or disturb the cake while baking.
- Cool slowly, not in a draft.
- Run a sharp knife around the sides, then slowly release the spring.
- Run a knife under the bottom and cool on rack.
- TO FILL CAKE: Cover work surface with double sheets of wax paper.
- With a sharp knife, make a small incision around the torte to mark where it should be cut in half.
- Make horizontal cuts at four equidistant points, then gently pull a long thread through the cake to cut it into two layers.
- Sprinkle bottom layer with 2 or 3 tablespoons of rum, and evenly spread rum butter filling about 3/4 inch thick.
- Cover with top layer and press gently.
- Cover the sides with the rest of the filling.
- Refrigerate overnight wrapped in foil.
- TO ICE CAKE, cover work surface or a lazy susan with wide double-strength foil.
- Apply a third of the icing to sides with a spatula, pulling from the bottom up.
- Wipe spatula occasionally to avoid pulling crumbs, and dip in hot water to smooth out ridges.
- With the rest of the icing, smoothly cover the top.
- Refrigerate for at least 2 days.
- Run a sharp knife around bottom to release icing from paper.
- Slide the torte onto one hand, pull off the remaining paper and gently place torte on serving platter, taking care not to crack the icing.
- Yields about 20 slices.
- Keeps well in refrigerator.
- Serve at room temperature.
- RUM BUTTER FILLING: (Rumova masa) This is an excellent cream, the base of which may be used with different flavors.
- Here, rum is used.
- It is used as a filling for the poppy seed torte.
- This filling can also be used as icing.
- Cream butter until light, add sugar a little at a time, rum, and cream.
- Beat until very fluffy.
- WHITE ICING: Bila Shklytsia.
- This hard icing dries quickly and forms a lovely cover for a torte.
- It cures hard, not fluffy.
- Place 2 cups sugar in a bowl and add cream and vanilla.
- Mix well, gradually adding the rest of the sugar.
- Add a little more cream if too stiff.
Nutrition Facts : Calories 551.6, Fat 26.4, SaturatedFat 12.5, Cholesterol 191.1, Sodium 73.4, Carbohydrate 74.3, Fiber 1.3, Sugar 71.7, Protein 6.9
LEMON POPPY SEED TORTE WITH LEMON BUTTERCREAM ICING
Make and share this Lemon Poppy Seed Torte With Lemon Buttercream Icing recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h
Yield 24 slices
Number Of Ingredients 22
Steps:
- FOR THE POPPY SEED SHEET CAKE: Grease 11 x 17 inch baking sheet (28 x 43 cm). Line bottom with parchment (NOT WAXED) paper, extending paper 2 inches over long sides.
- Heat milk in small saucepan on medium for about 4 minutes until very hot and bubbles start to appear around edge. Stir in lemon juice, poppy seeds and lemon zest. Let stand for about 15 minutes until cooled to room temperature.
- Beat 1 cup butter in large bowl until creamy and light coloured. Add both sugars (granulated and Icing). Beat well. Beat in egg yolks and vanilla.
- Stir flour, baking soda and salt in medium bowl. Add to the butter mixture in 3 parts, alternately with poppy seed mixture in 2 parts, beating well after each addition.
- Beat egg whites in small bowl with clean beaters until stiff (not dry) peaks form. Do not overbeat. Gently fold 1/2 of egg white into poppy seed batter. Fold in remaining egg white until no white streaks remain. Spread evenly in prepared baking sheet.
- Bake in centre of 350°F oven for about 20 minutes or until wooden pick inserted in centre comes out clean. Let stand in baking sheet on wire rack until cooled completely. Run knife along side to loosen. Invert cake onto counter. Carefully peel off and discard parchment paper. Trim off crusty edges all around. Cut cake crosswise into 3 rectangles, about 4 x 10 1/2 inches each (10 x 26 cm)).
- LEMON BUTTERCREAM ICING: Combine granulated sugar and flour in medium saucepan. Whisk in lemon juice and egg yolks. Heat and whisk on medium for about 3 minutes until mixture is hot and sugar is dissolved.
- Add first amount of butter (6 tbsp) 1 piece at a time, stirring until melted. Heat and stir until just boiling and thickened. Whisk in lemon zest and whipping cream. Turn into medium bowl. Cover with plastic wrap directly on surface to prevent skin from forming, Chill until cold.
- Beat second amount of butter (2 2/3 cups) in large bowl on high for a bout 5 minutes until light coloured and increased in volume.
- Gradually add 2 1/4 cups icing sugar (confectioner's) 1/4 cup at a time, beating well after each addition. Add lemon mixture, 1/4 cup at a time, beating until creamy and light coloured. Makes about 5 cups icing.
- Place 1 cake piece on long 12 inch serving plate or cake board. Spread 3/4 cup icing on top. Repeat with second and third cake pieces and same amount of icing each time. Place remaining cake piece on top. Ice top and sides with very thin layer of icing. Spoon remaining icing into large piping bag fitted with small closed star tip. Pipe small stars on top and sides of cake. Chill for several hours until firm for easier slicing. Cuts into 24 slices.
- Company's Coming decadent Desserts.
Nutrition Facts : Calories 494.4, Fat 35.3, SaturatedFat 21.4, Cholesterol 159.2, Sodium 337.1, Carbohydrate 43.3, Fiber 0.6, Sugar 33.7, Protein 3.6
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