Poppy Seed Torte
|Butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Fine bread crumbs||1⁄2 Cup (8 tbs)|
|Semi-sweet chocolate||1⁄4 Pound|
|Ground poppy seed||1⁄3 Cup (5.33 tbs)|
|Apricot jam||1⁄2 Cup (8 tbs)|
Cream together the butter and sugar until light and fluffy.
Beat egg yolks until thick and lemon-colored.
Beat in the butter-sugar mixture.
Add the crumbs and mix until well blended.
Add chocolate and poppy seeds and mix thoroughly.
Beat egg whites until stiff.
Fold gently into poppy seed mixture.
Pour mixture into two buttered 8-inch layer cake pans.
Bake in a slow oven (325°F.) 30 minutes or until a light touch leaves no depression.
Turn cake out of pans at once.
When cool put layers together with apricot jam.
Frost cake either with sweet- ened whipped cream or chocolate frosting.