Perfect Poppy Seed Torte

READY IN: 2hrs 30mins




  • 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.