Poppy Seed Torte
|Butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||6 , separated|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Semisweet chocolate||1⁄4 Pound, melted|
|Ground poppy seeds||1⁄2 Cup (8 tbs)|
|Apricot jam||1 Tablespoon|
1. Preheat oven to 325°F.
2. Beat sugar and cream to form a creamy mixture. Whisk egg yolks till they turn lemon yellow and thick. Add the creamed butter mixture and beat thoroughly. Mix crumbs and blend well. Mix poppy seeds and chocolate to the mixture.
3. Whisk egg whites to stiffen. Fold in poppy seed mixture.
4. Take two 8 inch layer cake pans, grease with butter and transfer the mixture into it. Bake for about half an hour or till the lightest touch leaves cake intact without depression.
5. Remove the cake and allow to cool. Join the layers with apricot jam and allow o frost with chocolate frosting or sweetened whipped cream.
6. Slice and serve.