Poppy Seed Chocolate Torte Food

POPPY SEED TORTE

Steps:

• Place poppy seeds and milk in a small bowl; soak for 1 hour. Add vanilla. In a large bowl, cream butter and sugar until light and fluffy. Add poppy seed mixture. , Sift together the flour, baking powder and salt; add to creamed mixture. Fold in egg whites. Spread into two well-greased and lightly floured 8-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla and nuts of desired. , Split cakes in half and spread filling between layers. Chill. Just before serving, dust with confectioners' sugar.

PERFECT POPPY SEED TORTE

Steps:

• For cake: In a small bowl, combine the milk and the poppy seed.
• Let stand for 1 hour.
• Meanwhile, grease and flour two 9 x 1 1/2-inch round cake pans or line with waxed paper and coat with nonstick cooking spray.
• Set aside.
• In a small bowl, combine flour, baking powder and salt.
• Set aside.
• In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add the 1 1/2 cups sugar and the vanilla.
• Beat till well combined.
• Add dry ingredients and poppy seed mixture alternately to butter mixture, beating on low speed after each addition till just combined.
• In a medium bowl, with a clean beater beat the egg whites till stiff peaks form.
• Gently fold beaten egg whites into batter.
• Pour batter into prepared pans.
• Bake in a 375 oven for about 20 to 25 minutes or till a wooden toothpick inserted near the center of the layers comes out clean.
• Cool layers in pans on wire racks for 10 minutes.
• Remove the layers from pans.
• Let cool completely on wire racks.
• Meanwhile, prepare the Custard Filling and chill in the refrigerator: In a heavy medium saucepan, stir together the sugar and cornstarch.
• Stir in the milk.
• Cook and stir over medium heat till thickened and bubbly.
• Cook and stir for 2 minutes more.
• Remove from heat.
• Add egg mixture to milk mixture in pan.
• Bring to a gentle boil.
• Cook and stir 2 minutes more.
• Remove from the heat.
• Stir in the vanilla.
• Transfer to a bowl.
• Cover the surface with plastic wrap and chill till completely cool, but don't stir.
• To assemble the torte, split each cake layer in half horizontally.
• Place one bottom layer on a serving plate.
• Spread with 1/3 of the filling (about 1/2 cup).
• Repeat for 2 more layers.
• Place last cake layer on top.
• Beat whipping cream and the sugar together till mixture is spreadable.
• Spread over the sides and top of cake.
• Cover and chill up to 2 hours before serving.

POPPY SEED CHOCOLATE TORTE

Steps:

• Preheat oven to 350°F. Generously butter and flour 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Melt 4 ounces bittersweet chocolate in top of double boiler set over simmering water, stirring chocolate until smooth. Remove melted chocolate from over water. Cool chocolate 10 minutes.
• Using electric mixer, 3/4 cup sugar, unsalted butter and vanilla extract in large bowl to blend. Add egg yolks 1 at a time, beating well after each addition. Add melted bittersweet chocolate; beat until just combined. Mix in poppy seeds. Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold half of beaten egg white into chocolate mixture. Fold flour into remaining beaten white. Fold egg white mixture into chocolate mixture.
• Pour batter into prepared spring-form pan. Using spatula, smooth top. Bake until tester inserted into center of torte comes out clean, about 45 minutes. Transfer pan to rack and cool completely. (Can be prepared 1 day ahead. Cover tightly with aluminum foil and store torte at room temperature.)
• Cut around sides of pan to loosen torte. Remove pan sides. Sift powdered sugar over torte. Place on platter. Serve with whipped cream.

POPPY SEED TORTE

Steps:

• Make the crust: Pulse the flour, sugar, lemon zest and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal. Add the egg yolk and 2 tablespoons ice water; pulse until the dough begins to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
• Lightly coat a 9-inch tart pan with a removable bottom with cooking spray. Roll out the dough into a 10-inch round on a lightly floured surface. (If it gets too soft, return to the refrigerator until firm.) Ease the dough into the prepared pan and press into the bottom and up the sides, trimming any excess. Pierce the bottom all over with a fork. Refrigerate until firm, at least 1 hour or overnight.
• Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet. Line the crust with foil, then fill with pie weights or dried beans. Transfer the baking sheet to the oven; bake until the crust edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 15 to 20 more minutes. Transfer to a rack and let cool completely. (The tart shell can be made up to 1 day ahead.)
• Meanwhile, make the filling: Whisk the sugar, egg yolks, cornstarch and salt in a bowl until combined. Heat the milk in a small saucepan over medium heat (do not boil). Gradually whisk half of the hot milk into the egg mixture, then pour back into the saucepan with the remaining milk and cook, whisking, until thick like pudding, about 4 minutes. Whisk in the butter and vanilla. Pour the filling through a fine-mesh sieve into a large bowl. Let cool to room temperature, stirring frequently, about 30 minutes.
• Beat the heavy cream with a mixer until soft peaks form. Gently fold the whipped cream and poppy seeds into the cooled filling. Spoon into the prepared crust and smooth the top. Cover loosely with plastic wrap and refrigerate until set, at least 3 hours or overnight.

POPPY SEED GRAPEFRUIT TORTE

Steps:

• Preheat oven to 375 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat parchment. Set aside.
• Put butter, 1 1/4 cups sugar, and the zest into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and smooth, about 3 minutes. Mix in Campari and salt. Mix in egg yolks, 1 at a time, until creamy, scraping down sides of bowl as needed.
• Stir flour, poppy seeds, and raisins in a medium bowl. Stir into butter mixture.
• Put egg whites and remaining 1 1/4 cups sugar into the clean bowl of the electric mixer fitted with the whisk attachment. Beat on medium speed until stiff but not dry peaks form. Fold into flour mixture. Spread batter into prepared pan, and smooth top with an offset spatula.
• Bake until cake is deep golden brown and is pulling away from sides of pan, 35 to 40 minutes. Let cool on a wire rack 15 minutes. Remove sides of pan; invert to remove bottom of pan and parchment. Reinvert onto rack; let cool completely (cake will sink slightly in the middle).
• Using a long, sharp knife, cut cake horizontally into 3 equal layers. Place bottom layer on a serving platter. Top with half of the zest-flavored mousse. Arrange half of the grapefruit segments in a single layer on top. Top with another cake layer, and repeat layering with remaining zest-flavored mousse and grapefruit segments. Top with final cake layer. Refrigerate until firm, at least 30 minutes.
• Spread a thin coat of plain mousse on top and sides of cake. Refrigerate until firm, about 20 minutes. Spread another coat of mousse on sides until smooth and opaque. Transfer remaining mousse to a pastry bag fitted with a large petal tip (such as Ateco #180); pipe waves in concentric circles on top of cake. If mousse becomes too soft, refrigerate about 30 minutes, then stir until smooth. Sprinkle cake top with poppy seeds. Refrigerate until ready to serve, up to 2 hours.

POPPY SEED TORTE

Steps:

• Combine milk, poppy seeds in a bowl and let stand for 1 hour.
• Cream butter and sugar together in another bowl.
• Combine flour, baking powder, and salt; add to creamed mixture alternating with the poppy seed mixture.
• Preheat oven to 350°F.
• Beat egg whites until soft peaks form; fold into batter.
• Pour into two greased and floured 9" round baking pans.
• Bake for 15-20 minutes or until clean toothpick test.
• Cool for 10 minutes before removing from pans to wire racks.
• For filling, combine sugar, sour cream, and yolks and cook and stir over low heat until mixture just simmers around 160°F.
• Remove from heat, add nuts and vanilla.
• Transfer to a bowl, cover, and refrigerate until completely cooled.
• For frosting, beat butter, sugar, and cocoa until blended.
• Add coffee 1 tablespoon at a time until spreading consistency is achieved.
• Place 1 cake layer on plate, spread with filling. Top with second layer; spread frosting.
• Store in refrigerator.

POPPY SEED TORTE

Steps:

• In a small bowl, soak poppy seeds in 3/4 cup milk and 1-1/2 teaspoons vanilla for 1 hour. Meanwhile, separate eggs. Let butter and egg whites stand at room temperature for 30 minutes. Set egg yolks aside until needed. Grease the bottoms of two 8x1-1/2- or 9x1-1/2-inch round cake pans. Line pans with waxed paper; grease and lightly flour. Set pans aside. In medium bowl, combine flour, baking powder and salt; set aside.
• For filling: In a heavy medium saucepan, combine 1/2 cup sugar and cornstarch. Gradually stir in 1-1/2 cups milk and egg yolks. Cook and stir over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in 1 teaspoon vanilla. Pour filling into a bowl. Cover the surface with clear plastic wrap. Chill until completely cooled. Do not stir.
• For cake: In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Gradually add 1-1/2 cups sugar to butter, about 2 tablespoons at a time, beating on medium to high speed until sugar is nearly dissolved. Alternately add flour mixture and poppy seed mixture to butter mixture, beating on low to medium speed after each addition just until combined. Thoroughly wash beaters.
• In another large mixing bowl, beat egg whites with an electric mixer until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Evenly divide batter between prepared cake pans. Bake in a 375 degree F oven for 30 to 35 minutes for 8-inch pans or 25 to 30 minutes for 9 -inch pans or until a wood toothpick inserted near the centers of the layers comes out clean.
• Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
• To assemble, carefully split each cake layer horizontally in half. Place one cake layer, cut side up, on a serving plate. Spread with one-third of the filling. Top with second cake layer, rounded (top) side up. Spread with one-third of the filling. Top with 1 more cake layer, cut side up; spread with remaining filling. Top with the remaining cake layer, placing it rounded side up.
• For frosting: In a chilled large mixing bowl beat whipping cream and 1/2 cup sugar with chilled beaters of an electric mixer until soft peaks form. Spread top and sides of cake with frosting. Chill up to 2 hours, or until ready to serve.

OLD-FASHIONED POPPY SEED TORTE

Steps:

• 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. , 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., 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., 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., Place one cake layer on a serving platter; top with a third of the filling. Repeat layers twice., Combine the confectioners' sugar, cocoa and enough coffee to achieve a drizzling consistency. Drizzle over cake. Sprinkle with nuts. Refrigerate until serving.

UKRAINIAN CHRISTMAS POPPY SEED RUM CAKE MAKOVYI TORTE

Steps:

• FOR THE CAKE: Pour boiling water over seeds, let stand for 5 minutes, pour off water and repeat.
• Drain well.
• Grind with steel blade in processor until seeds release milk and turn white.
• Butter a 9 inch springform pan and dust it with ground almonds. (This may be done in advance.) Best to butter parchment paper to cover bottom of pan and sprinkle with ground almonds.
• Place poppy seeds and honey in a large bowl.
• Separate eggs.
• Add room-temperature yolks, one by one, to the mix, beating until thick.
• Stir in grated almonds and lemon zest.
• Beat egg whites until satiny but no dry.
• Fold a little into the mixture, then fold in the rest, until no white shows.
• Pour mixture into pan, rapping it gently to release air pockets, and smooth the top with a spatula.
• Bake on the middle rack of a preheated 350°F oven for 50 to 60 minutes, or until a toothpick comes out clean from the center.
• Do not open oven door or disturb the cake while baking.
• Cool slowly, not in a draft.
• Run a sharp knife around the sides, then slowly release the spring.
• Run a knife under the bottom and cool on rack.
• TO FILL CAKE: Cover work surface with double sheets of wax paper.
• With a sharp knife, make a small incision around the torte to mark where it should be cut in half.
• Make horizontal cuts at four equidistant points, then gently pull a long thread through the cake to cut it into two layers.
• Sprinkle bottom layer with 2 or 3 tablespoons of rum, and evenly spread rum butter filling about 3/4 inch thick.
• Cover with top layer and press gently.
• Cover the sides with the rest of the filling.
• Refrigerate overnight wrapped in foil.
• TO ICE CAKE, cover work surface or a lazy susan with wide double-strength foil.
• Apply a third of the icing to sides with a spatula, pulling from the bottom up.
• Wipe spatula occasionally to avoid pulling crumbs, and dip in hot water to smooth out ridges.
• With the rest of the icing, smoothly cover the top.
• Refrigerate for at least 2 days.
• Run a sharp knife around bottom to release icing from paper.
• Slide the torte onto one hand, pull off the remaining paper and gently place torte on serving platter, taking care not to crack the icing.
• Yields about 20 slices.
• Keeps well in refrigerator.
• Serve at room temperature.
• RUM BUTTER FILLING: (Rumova masa) This is an excellent cream, the base of which may be used with different flavors.
• Here, rum is used.
• It is used as a filling for the poppy seed torte.
• This filling can also be used as icing.
• Cream butter until light, add sugar a little at a time, rum, and cream.
• Beat until very fluffy.
• WHITE ICING: Bila Shklytsia.
• This hard icing dries quickly and forms a lovely cover for a torte.
• It cures hard, not fluffy.
• Place 2 cups sugar in a bowl and add cream and vanilla.
• Mix well, gradually adding the rest of the sugar.
• Add a little more cream if too stiff.

POPPY SEED TORTE

Steps:

• CRUST: Mix together the cracker crumbs, flour, butter and nuts.
• Pat into a 9x13 inch pan.
• Bake at 350 degrees for 15 minutes.
• Let cool.
• FILLING: Prepare pudding with milk.
• Add the poppy seeds.
• Whip and lightly sweeten the cream.
• Fold the cream into the pudding.
• Pour the mixture onto the graham cracker crust.
• Refrigerate.