Poppy Seed Chiffon Torte
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Desserts | 12 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1/2 | c | Melted butter |
| 1/2 | c | Chopped nuts, walnuts or |
| pecans | ||
| 5 | Eggs, separated | |
| 1 1/2 | c | Sugar |
| 1 1/2 | c | Milk |
| 1/4 | c | Poppy seeds |
| 1/4 | t | Salt |
| 2 | t | Cornstarch |
| 2 | t | Vanilla |
| 1 1/2 | T | Unflavored gelatin |
| 1/8 | c | Cold water |
| 1/2 | t | Cream of tartar |
| Whipped cream |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 292
Calories From Fat: 124
Total Fat: 14.2g
Cholesterol: 100.5mg
Sodium: 94.8mg
Potassium: 139.7mg
Carbohydrates: 36.3g
Fiber: <1g
Sugar: 26.9g
Protein: 5.8g