Poppy seed chiffon torte
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Poppy seed chiffon torte
Last updated 6/12/2012 1:18:33 AM. Recipe ID 49471. Report a problem with this recipe.
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      Title: Poppy seed chiffon torte
 Categories: Desserts
      Yield: 12 Servings
      1 c  Flour
    1/2 c  Melted butter
    1/2 c  Chopped nuts (walnuts or

      5    Eggs, separated
  1 1/2 c  Sugar
  1 1/2 c  Milk
    1/4 c  Poppy seeds
    1/4 ts Salt
      2 ts Cornstarch
      2 ts Vanilla
  1 1/2 tb Unflavored gelatin
    1/8 c  Cold water
    1/2 ts Cream of tartar
           Whipped cream
  Servings: 12
  DIRECTIONS: Crust: Combine all ingredients. Mix well until crust holds
  together. Pat into 9 inch square pan. Bake at 325-F until light brown,
  about 10 to 15 minutes. (Crust may be made ahead and frozen).
  Filling: Dissolve cornstarch in 1/4 cup of the milk. Combine beaten
  egg yolks, 1 cup sugar, and remaining milk in top of double boiler.
  Stir until sugar dissolves. Add poppy seeds, salt and cornstarch
  mixture. Cook until thick. Dissolve gelatin in cold water. Add to
  cooked mixture. Add vanilla and mix well. Cool. Beat egg whites until
  stiff. Gradually add cream of tartar and remaining 1/2 cup sugar.
  Gently fold into cooled filling. Pour filling into crust and
  refrigerate. Serve with whipped cream.

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Recipe ID 49471 (Apr 03, 2005)

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