Poppy Seed Torte
Ingredients:
- eggs, seperated - 3
- butter, softened - 3/4 cup
- sugar blend - 1 1/2 cups
- unsweetened applesauce - 1/4 cup
- vanilla extract, divided - 1 1/2 tsp
- flour, divided - 2 1/2 cups plus 1 T
- baking powder - 1 T
- baking soda - 3/4 tsp
- salt - 1/2 tsp
- buttermilk - 1 3/4 cup
- poppy seeds - 1/4 cup
- sugar - 1 cup
- sour cream - 1 cup
- powdered sugar - 1/4 cup
- unsweetened cocoa - 1 1/2 tsp
- cold brewed coffee - 1 1/2 - 2 tsp
- chopped walnuts, toasted - 1/4 cup
Instructions:
Place egg whites in a bowl; let set at room temperature for 30 minutes. Coat 3 - 9 inch round baking pans with cooking spray; line pans with waxed paper and coat the paper with cooking spray, sprinkle with flour; set aside.
In a bowl, beat butter and sugar blend until crumbly, about 2 minutes. Beat in applesauce and 1 tsp vanilla. Combine 2 1/2 cups flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in poppy seeds.
On medium speed, beat egg whites until soft peaks form; fold into egg whites into the batter. Spread batter into prepared pans. Bake in a preheated 350 degree oven for 12 - 18 minutes or until a toothpick inserted near the center comes out clean. Cool in the pans for 10 minutes, remove cakes from pans, place on wire racks to cool completely.
Prepare filling -- in a small saucepan, combine sugar and 1 T flour, stir in sour cream until smooth. Bring to a boil. Stir a small amount of hot mixture into egg yolks; return all to the pan, stir constantly. Bring to a gentle boil; cook and stir for another 2 minutes. Remove from heat, stir in 1/2 tsp vanilla. Pour into a bowl; place in refrigerator until chilled.
Assemble -- place one cake layer on a serving platter; spread a third of the filling over cake. Repeat layers twice. In a bowl, combine powdered sugar, cocoa and enough coffee to reach desired drizzling consistency. Drizzle over cake, sprinkle nuts over cake. Cover and place in refrigerator until serving.
