Torte: Poppy Seed Torte with Yum Yum Frosting
Source of Recipe
Ilo Hays Howard
List of Ingredients
3/4 cup poppy seed
3/4 cup milk
11/2 cups sugar
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
4 stiffly beaten egg whites
Custard Mix:
11/2 cups milk
1/3 cup sugar
11/2 heaping tablespoons corn starch
4 egg yolks, beaten
Yum Yum Frosting:
2 squares unsweetened Baker's chocolate
2 tablespoons butter
1 egg
1 cup confectioner's sugar
1/4 cup milk
Recipe
Soak poppy seed overnight in milk in refrigerator.
Line bottoms of three cake pans with waxed paper. Preheat oven to 350 degrees.
Cream butter and add sugar. Add milk and poppy seed mixture.
Sift dry ingredients together and add to mixture. Fold in egg whites.
Place batter in prepared pans.
Cool in pans 10 minutes.
To make filling: Scald milk in double boiler. Add sugar and cornstarch. Stir and cook until it coats spoon. Add 4 beaten egg yolks. Cook 2 minutes. Add 1 teaspoon vanilla.
Make frosting: Melt chocolate with butter. In small bowl, place egg, confectioner's sugar milk, melted chocolate and butter. Beat over a bowl of ice until icing is right texture, somewhat fluffy.
To assemble: Put cake layer on plate. Place custard filling between first and second layers of cake.
Frost sides and top of layered cake with Yum Yum Frosting.
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