Poppy Seed Torte

• Cake:
• 1/3 Cup Poppy Seeds
• 3/4 Cup Milk
• 3/4 Cup Butter
• 1 1/2 Cup Sugar
• 1 1/2 Tsp. Vanilla
• 2 Cup Sifted Flour
• 2 1/2 Tsp. Baking Powder
• 1/4 Tsp. Salt
• 4 Egg Whites
• Filling:
• 1/2 Cup Sugar
• 1-2 (Heaping) Tbsp. Cornstarch
• 1 1/2 Cup Milk
• 4 Slightly Beaten Egg Yolks
• 1 Tsp. Vanilla
• 1/2 to 1 Cup Chopped Walnuts

1. Soak poppy seeds in 3/4 cup milk for 1 hour.
2. Cream butter; gradually add sugar, and cream well.
3. Stir in vanilla, milk and poppy seeds.
4. Sift flour, baking powder and salt together; stir into creamed mixture.
5. Beat egg whites until stiff; gently fold into batter until blended.
6. Pour into two well greased, lightly floured, 8" round cake pans.
7. Bake in moderate (375') oven for 20-25 minutes.
8. Cool on racks for 10 minutes before removing from pans.
9. Filling:
10. Mix sugar and cornstarch in medium sauce pan.
11. Combine milk and egg yolks; gradually stir into sugar mixture.
12. Cook over low heat, stirring constantly, until mixture thickens and boils (approximately 1 to 5 minutes).
13. Cool slightly; stir in 1 tsp. vanilla and walnuts.
14. Cool completely.
15. To Assemble:
16. Split each cooled layer into two layers. Spread filling between each layers. Sift powdered sugar over torte top.

poppy seeds, milk, butter, sugar, vanilla, flour, baking powder, salt, egg whites, filling, sugar, cornstarch, milk, egg yolks, vanilla, walnuts

Taken from www.epicurious.com/recipes/member/views/poppy-seed-torte-50140816 (may not work)