Recipe: Poppy Seed Torte

Poppy Seed Torte

CRUST
1 1/2 cups crushed graham cracker crumbs
1/2 cup flour
1/2 cup margarine
1/2 cup chopped pecans

FILLING
1 1/2 cups milk
2 heaping tbsp. cornstarch
1 1/2 cups sugar, divided
5 eggs, separated
1/4 cup poppy seeds
1/4 tsp. salt
1 pkg. Knox gelatin
1 tsp. cream of tartar

CRUST:
Mix all ingredients and press into 9 x 13 inch pan.
Bake at 325 degrees for 10 to 12 minutes.

FILLING:
Mix together milk, 1 cup of the sugar, egg yolks (reserve whites), poppy seeds, and salt. Cook in double boiler until thick.

Dissolve gelatin in 1/4 cup water and mix with custard. Cool.

Beat the 5 egg whites* until foamy. Add 1 teaspoon cream of tartar, beat until stiff. Add 1/2 cup sugar, fold into cooled custard. Pour onto crust. Top with 12 ounce Cool Whip.

*Cooking Egg Whites for Use in Recipes
Source: The American Egg Board

Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.