Three Red Poppies II
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Rosenboom, Jettie
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Mohn
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Reil, Heidi
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La Belle Cuisine

Waldvierteler Mohntorte
(Poppy Seed Torte)
Gourmet Archives

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
6 large egg yolks
1 tablespoon grated orange zest
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 cup ground poppy seeds
1 cup ground walnuts
1/4 cup fine dry bread crumbs
2 tablespoons rum
6 large egg whites, at room temperature
A pinch of cream of tartar
1/3 cup apricot jam
Confectioner's sugar

Accompaniment:
1 cup heavy cream beaten to soft peaks

In bowl with electric mixer cream butter, add the sugar a little at a time, beating, and beat mixture until light and fluffy. Beat in egg yolks, 1 at a
time, beating well after each addition.  Add orange zest, cinnamon and vanilla and beat mixture until it is pale and thick. Stir in poppy seeds, walnuts, bread crumbs and rum.
In another bowl beat egg whites with pinch of salt until they are frothy,
add cream of tartar and beat whites until they hold stiff peaks. Stir one-
third of whites into the poppy seed mixture and fold in the remaining
whites gently but thoroughly. Spoon the batter into a buttered 8-inch to
8 1/2-inch springform pan lined with parchment paper, buttered, or
wax paper, buttered, and bake cake in preheated 350-degree F. oven
45 to 55 minutes or until cake tester comes out clean. Let cake cool
in pan on rack for 15 minutes, remove sides of pan and invert cake
onto the rack. Remove bottom of pan and paper and let cake cool completely.
Halve the cake horizontally, spread bottom layer with jam, heated,
and replace top layer.  Dust the cake with confectioner's sugar and
serve it with whipped cream on the side.
 

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