Erica Lea on May 27th 2010
This cake is my favorite. The batter is not too sweet, the custard filling is so rich, and the whipped cream frosting is perfect.
Here’s a tip from Grandma: soak your poppy seeds in milk overnight.
What’s the secret to this cake’s light texture? Egg whites - beaten and folded into the batter.
Grandma cut a pretty round of wax paper for the cake to rest on.
The finished cake. We were a little impatient and filled the cake before the custard was set. Oh well.
This is the best part: sharing our creations with Dad. He is always so happy to taste our desserts at coffee break.
When I asked Grandma if I could share the recipe for Poppy Seed Torte with you, she quietly but firmly refused. I’m sorry to tease you, but Grandma has spoken!
**Next Time on Grandma’s Cooking School: Homemade Bread & Cinnamon Rolls**
Here is the list of our lessons so far.
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