Poppyseed Torte

17 ingredients
4 steps

Ingredients

  • FOR THE CRUST:
  • 1 cup Flour
  • 1/2 cups Brown Sugar
  • 1/2 cups Butter
  • 3/4 cups Chopped Nuts
  • _____
  • FOR THE FILLING:
  • 2 envelopes (1/4 Oz. Envelope) Unflavored Gelatin
  • 1/2 cups Cold Water
  • 1-1/2 cup Milk
  • 1-1/2 cup Sugar, Divided
  • 5 whole Eggs, Separated
  • 1/4 cups Poppyseed
  • 2 Tablespoons Cornstarch
  • 1/4 teaspoons Salt
  • 1/2 teaspoons Vanilla
  • 1/2 teaspoons Cream Of Tartar

Directions

  1. 1
    For crust: Combine flour and brown sugar, cut in butter. Add chopped nuts. Mix well and press into a 9x13 pan that has been sprayed with non-stick spray. Bake for 12-15 minutes at 350F or until golden brown. Remove from oven and let cool.
  2. 2
    For filling: Soften unflavored gelatin in cold water. Combine milk, 1 cup sugar and egg yolks in saucepan. Stir to dissolve sugar. Add poppyseed, cornstarch and salt. Cook until mixture thickens and coats a spoon. Stir in softened gelatin. Blend well. Add vanilla. Cool.
  3. 3
    In a large bowl, beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Add remaining 1/2 cup sugar gradually while continuing to beat until mixture is stiff. Fold in cooled poppyseed mixture. Pour into baked crust. Chill at least 4 hours or until firm. To serve, garnish with whipped topping.
  4. 4
    Note: This recipe contains raw egg whites.

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