Poppy-Seed Cake - Valmuefrøkage

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak poopy seeds in the milk and vanilla overnight.
  • Cream butter until soft. Add the sugar gradually and cream well.
  • Sift the flour, baking powder and salt together.
  • Blend the flour and poppy-seed mixtures alternately into the creamed butter mix. Blend well.
  • Whip the egg whites until stiff and fold into mixture.
  • Pour the batter into 2 buttered and lightly floured 8" layer cake tines, and bake 30 minutes in a preheated 350º oven.
  • Let cool a little in the pans before turning out onto racks.
  • If you wish you can cut each layer in half and spread filling between four layers. Whichever you choose to do, here's a suggestion for a mouth-watering between-the-layers spread:
  • Beat the egg yolks until frothy. Mix sugar, cornstarch, milk and salt with the beaten yolks and cook in the top of a double boiler over hot water about 5 minutes.
  • Stir constantly to keep the mixture from scorching.
  • Grind nuts and add to cooked mixture with vanilla.
  • Mix well, and spread between layers.
  • Top the cake as follows:
  • Stir the sugar with the rum until smooth. Add the water and beat well.
  • Ice the sides and top of the cake. Sprinkle the ground nuts over the top.
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