Name: Old-Fashioned Poppy Seed Torte
Prep time: 50 min
Cook time: 50 min
Yield: 1
Ingredients: 3 Large eggs, separated -; 1/4 cup butter, softened -; 3/4 cup sugar blend -; 1/4 cup unsweetened applesauce -; 1-1/2 teaspoons vanilla extract, divided -; 2-1/2 cups plus 1 tablespoon all-purpose flour, divided -; 3 teaspoons baking powder -; 3/4 teaspoon baking soda -; 1/2 teaspoon salt -; 1-3/4 cups buttermilk -; 1/4 cup poppy seeds -; 1 cup sugar -; 1 cup reduced-fat sour cream -; 1/4 cup confectioners' sugar -; 1-1/2 teaspoons baking cocoa -; 1-1/2 to 2 teaspoons brewed coffee, cold -; 1/4 cup chopped walnuts, toasted -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Old-Fashioned Poppy Seed Torte

1. 3 Large eggs, separated -

2. 1/4 cup butter, softened -

3. 3/4 cup sugar blend -

4. 1/4 cup unsweetened applesauce -

5. 1-1/2 teaspoons vanilla extract, divided -

6. 2-1/2 cups plus 1 tablespoon all-purpose flour, divided -

7. 3 teaspoons baking powder -

8. 3/4 teaspoon baking soda -

9. 1/2 teaspoon salt -

10. 1-3/4 cups buttermilk -

11. 1/4 cup poppy seeds -

12. 1 cup sugar -

13. 1 cup reduced-fat sour cream -

14. 1/4 cup confectioners' sugar -

15. 1-1/2 teaspoons baking cocoa -

16. 1-1/2 to 2 teaspoons brewed coffee, cold -

17. 1/4 cup chopped walnuts, toasted -

How to cook deliciously - Old-Fashioned Poppy Seed Torte

1. Stage

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Coat three 9-in. round baking pans with cooking spray; line with waxed paper and coat the paper. Sprinkle with flour; set aside.

2. Stage

In a large bowl, beat butter and sugar blend until crumbly, about 2 minutes. Beat in applesauce and 1 teaspoon vanilla. Combine 2-1/2 cups flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in poppy seeds.

3. Stage

Beat egg whites on medium speed until soft peaks form; fold into batter. Spread into prepared pans. Bake at 350° for 12-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4. Stage

For filling, in a small saucepan, combine sugar and remaining flour. Stir in sour cream until smooth. Bring to a boil. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in remaining vanilla. Transfer to a bowl; refrigerate until chilled.

5. Stage

Place one cake layer on a serving platter; top with a third of the filling. Repeat layers twice.

6. Stage

Combine the confectioners' sugar, cocoa and enough coffee to achieve a drizzling consistency. Drizzle over cake. Sprinkle with nuts. Refrigerate until serving.