Nutty Poppy Seed Torte With Creamy Mocha Frosting Recipes

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POPPY SEED TORTE



Poppy Seed Torte image

I've loved this torte since I was a youngster, and now I can pass it on to my eight grandchildren. It's easy to make and tastes so good!

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10-14 servings.

Number Of Ingredients 17

1/3 cup poppy seeds
3/4 cup whole milk
1-1/2 teaspoons vanilla extract
3/4 cup butter, softened
1-1/2 cups sugar
2 cups cake flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
4 large egg whites, stiffly beaten
FILLING:
3/4 cup sugar
5 teaspoons cornstarch
2-1/4 cups whole milk
6 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1/4 cup chopped walnuts, optional
Confectioners' sugar

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.

Nutrition Facts : Calories 366 calories, Fat 15g fat (8g saturated fat), Cholesterol 125mg cholesterol, Sodium 259mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.

POPPY SEED TORTE



Poppy Seed Torte image

I was surprised to see that this recipe was not posted! Dessert tortes like this are very popular back home (Wisconsin). This recipe is from my aunt's family cookbook and appears to have originated from the Port Hotel in Port Washington, WI. Holidays just aren't complete without a poppy seed torte! I have not made this in a long time, but I'm pretty sure I've successfully substituted an 8 oz tub of Cool Whip for the whipping cream in the past. Please note that the recipe calls for the LARGE packages of instant pudding. The nuts I usually use for the crust are the finely chopped walnuts found at the store.

Provided by nranger7

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

1 cup graham cracker crumbs
1 cup flour
1/2 cup butter, melted
1/2 cup nuts, chopped
2 (6 ounce) packages instant vanilla pudding
2 1/2 cups milk
1/3 cup poppy seed
1 pint whipping cream

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.

Nutrition Facts : Calories 466.2, Fat 29.9, SaturatedFat 16, Cholesterol 81.8, Sodium 584, Carbohydrate 45.5, Fiber 1.4, Sugar 29.4, Protein 5.8

POPPY SEED CAKE



Poppy Seed Cake image

As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-15 servings.

Number Of Ingredients 13

1/3 cup poppy seeds
1 cup 2% milk
4 egg whites
3/4 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 426 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 184mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

POPPY SEED TORTE



Poppy Seed Torte image

Also try adding lemon and yellow food coloring to icing. Presentation: Try using yellow lemon for layering and regular icing for exterior. Allow 3-4 hours for chilling/cooling time.

Provided by GoldsmithLissa

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 15

1/3 cup poppy seed
3/4 cup milk
1 1/2 teaspoons vanilla
5 eggs
3/4 cup butter
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 cups milk
1 teaspoon vanilla
1 1/2 cups sugar
1 1/2 cups whipping cream
1/2 cup sugar

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.

Nutrition Facts : Calories 518, Fat 28.2, SaturatedFat 16.1, Cholesterol 165.8, Sodium 370, Carbohydrate 60.4, Fiber 0.9, Sugar 42.5, Protein 7.4

POPPY-SEED TORTE



Poppy-Seed Torte image

Provided by Anna Winger

Categories     dessert

Time 1h15m

Yield Serves 12

Number Of Ingredients 7

1 1/2 cups poppy seeds
1 teaspoon baking powder or 3 tablespoons potato starch
6 eggs, at room temperature, separated
1 cup sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, melted and cooled
Powdered sugar

Steps:

  • Preheat the oven to 300 degrees. Grease a 9-inch springform pan and line the bottom with parchment or waxed paper.
  • Using a coffee grinder, grind the poppy seeds in batches for about 20 seconds. (The seeds will become slightly sticky.) Combine with the baking powder in a large bowl.
  • In a mixer fitted with a paddle, beat the egg yolks until slightly thickened. Slowly add the sugar and vanilla. Slowly pour in the butter, then add the poppy-seed mixture. Beat until combined. Return the mixture, which will be very thick, to the large bowl.
  • Using a clean bowl and a whisk, beat the egg whites until they form soft peaks. Fold them into the batter and pour it into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out fairly dry. Cool on a wire rack for at least an hour before unmolding. Dust with powdered sugar before serving.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 66 milligrams, Sugar 18 grams, TransFat 0 grams

POPPY SEED TORTE



Poppy Seed Torte image

I saw a picture of this in BHG and knew right then I needed to make this. Does not include time for cooling and standing.

Provided by Topher

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 17

2/3 cup milk
1/2 cup poppy seed
1/2 cup butter, softened
1 cup sugar
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 egg whites
1 cup sugar
1 cup sour cream
3 egg yolks
1 cup chopped walnuts
1 teaspoon vanilla extract
6 tablespoons butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 -4 tablespoons hot strong brewed coffee

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.

Nutrition Facts : Calories 606.1, Fat 28.4, SaturatedFat 12.7, Cholesterol 93.1, Sodium 239.2, Carbohydrate 84.5, Fiber 2.2, Sugar 64, Protein 7.7

POPPY SEED TORTE



Poppy Seed Torte image

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 8 to 10 servings

Number Of Ingredients 16

1 1/4 cups all-purpose flour, plus more for dusting
1/4 cup sugar
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
Cooking spray
1/2 cup sugar
4 large egg yolks
3 tablespoons cornstarch
Pinch of salt
1 1/2 cups whole milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 cup cold heavy cream
1 tablespoon poppy seeds

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.

PRINCESS POPPY SEED TORTE



Princess Poppy Seed Torte image

This is my favorite Czech dessert. I got this recipe out of a church cookbook and made it for a soup kitchen that we had to raise money for the church kids to go to summer camp. It was gone before any of the other desserts. Several people have asked me for the recipe and I am posting it here so that I don't lose it. It takes a little more time to make than the average dessert, but it is well worth it! I had to guess at the prep time and the baking time is the time it takes to bake the crust.

Provided by sklhczech

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 18

1 cup flour
1/2 cup brown sugar
1/2 cup butter, slightly softened
3/4 cup chopped nuts
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold water
1 1/2 cups milk
1 cup sugar
5 egg yolks, slightly beaten
1/4 cup poppy seed
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon vanilla
5 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1 (8 ounce) carton whipped topping, thawed
1 (3 1/2 ounce) package instant vanilla pudding

Steps:

  • For crust:.
  • Combine flour and sugar; cut in butter.
  • Add nuts.
  • Mix well and press into buttered 9x13 inch pan.
  • Bake for 12-15 minutes at 350 degrees or until golden brown.
  • Remove from oven and cool.
  • For Filling:.
  • Soften gelatin in cold water.
  • Combine milk, 1 cup sugar and egg yolks in saucepan. Stir to dissolve sugar. Add poppyseed, cornstarch and salt.
  • Cook, stirring constantly, until mixture thickens and coats spoon.
  • Remove from heat and stir in gelatin. Blend well.
  • Stir in vanilla.
  • Cool to room temperature.
  • While mixture is cooling, beat egg whites in large bowl until frothy.
  • Add cream of tartar and beat until soft peaks form.
  • Add 1/2 cup sugar gradually, continuing to beat until stiff peaks form.
  • Fold in cooled poppy seed mixture.
  • Pour into baked crust.
  • Chill one hour.
  • For Topping:.
  • Stir together whipped topping and dry pudding mix. Spread over filling and let chill at least 6 hours before serving.

Nutrition Facts : Calories 443.1, Fat 20.7, SaturatedFat 9.7, Cholesterol 109, Sodium 365.7, Carbohydrate 58.2, Fiber 1.6, Sugar 43.8, Protein 8.3

POPPY SEED CHOCOLATE TORTE



Poppy Seed Chocolate Torte image

Categories     Cake     Chocolate     Dessert     Bake     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield December 1995

Number Of Ingredients 9

4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
6 large eggs, separated
1/2 cup poppy seeds, ground (about 3 1/4 ounces)
2 tablespoons all purpose flour
Powder sugar
Whipped cream

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.

PERFECT POPPY SEED TORTE



Perfect Poppy Seed Torte image

When you want to impress your company with a spectacular dessert, look no further. This is admitingly time consuming, but after one bite, you'll understand it was all worth it!

Provided by yooper

Categories     Dessert

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 16

3/4 cup milk
1/4 cup poppy seed
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla
5 egg whites
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 cups milk
5 egg yolks, slightly beaten
1 teaspoon vanilla
1 1/2 cups whipping cream
3/4 cup sugar

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.

Nutrition Facts : Calories 526.2, Fat 27.4, SaturatedFat 16, Cholesterol 156.3, Sodium 411.9, Carbohydrate 64.7, Fiber 0.8, Sugar 46.5, Protein 7.2

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