*  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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