German Poppy Seed Cake

Recipe Ingredients

		Cake
1/3 cup	36g / 1.3oz	Poppy seeds
3/4 cup	177ml	Milk
1 1/2 cups	297g / 10oz	Sugar
1/2 cup	99g / 3.5oz	Butter - room temperature
2 cups	125g / 4.4oz	Flour - plus more
2 teaspoons	10ml	Baking soda
2 teaspoons	10ml	Vanilla extract
4		Egg whites
		Shortening - for greasing
		Assembly
4		Egg yolks
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Cornstarch
1 cup	237ml	Milk
1 teaspoon	5ml	Maple extract
1/2 cup	73g / 2.6oz	Chopped nuts

Recipe Instructions

For the Cake: Soak poppy seeds in milk 2 hours.

Cream sugar and butter at medium speed, 2 minutes. Sift together flour and baking soda. Add to sugar mixture alternately with milk mixture, beginning and ending with dry ingredients. Mix well. Add vanilla.

Beat egg whites until stiff but not dry, 2 to 3 minutes. Fold into batter.

Divide batter between 2 greased and floured 9-inch round cake pans. Bake at 350 degrees until toothpick inserted in center of cakes comes out clean, 25 minutes.

Cool in pans on racks, then turn out onto rack.

For Assembly: Whisk together egg yolks, sugar, cornstarch and milk in saucepan. Bring to boil over medium heat, then simmer, whisking frequently, until filling has consistency of light custard, 2 to 4 minutes. Cool to room temperature (filling will set up more as it cools), then stir in maple extract.

Spread 1/2 filling across 1 cake, then sprinkle with 1/2 chopped nuts. Place second cake on top, then top with remaining filling and nuts. Cut into slices and serve.

This recipe yields 12 servings.

Each serving: 374 calories; 188 mg sodium; 115 mg cholesterol; 15 grams fat; 54 grams carbohydrates; 7 grams protein; 0.35 gram fiber.

Source:
The Los Angeles Times, 03-01-2000

Rating

Average rating:

9.5 (2 votes)

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