*  Exported from  MasterCook  *
 
                          POPPY SEED CHIFFON TORTE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
    1       c            Flour
      1/2   c            Melted butter
      1/2   c            Chopped nuts (walnuts or
                         -pecans)
                         -----FILLING-----
    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.
   
   Source: Favorite Recipes from Boder’s On-the-River,
   Mequon, WI and The Woolen Mill Inn, Cedarburg, WI.
   
   From: Sallie Krebs
  
 
 
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