|
Triple Layer Cream Cheese Poppyseed Cake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients:
Cake: 3/4
c
Milk 1/2
c
Poppy Seeds 3/4
c
Butter -- softened 1 1/2
c
Sugar 3
c
All-Purpose Flour 1
tb
Baking Powder 1
t
Salt 1
t
Vanilla Extract 4
Egg Whites -- at room
Temperature
Filling: 1/2
c
Sugar 3
tb
Cornstarch 1/4
ts
Salt 1 1/2
c
Milk 4
Egg Yolks -- beaten 1/2
c
Walnuts -- chopped 1
t
Vanilla Extract
Frosting: 8
oz
Cream Cheese -- softened 1/2
c
Butter -- softened 16
oz
Powdered Sugar -- sifted 1
t
Vanilla Extract
Directions:
Combine milk and poppyseeds in a small bowl; chill 2 hours. Cream
butter; gradually add sugar, beating well at medium speed. Combine
flour, baking powder, and salt; add to creamed mixture alternately
with milk mixture, beginning and ending with flour mixture. Mix well
after each addition. Stir in vanilla. Beat egg whites at high speed
until stiff peaks form. Gently gold into creamed mixture. Pour batter
into 3 greased and floured 8-inch round pans. Bake at 350F for 20-25
minutes or until wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes; remove from pans, and let cool
completely on wire racks. Spread filling between layers. The Filling:
Combine sugar, cornstarch, flour, and salt in a medium saucepan. Stir
well. Combine in another bowl, the milk and egg yolks; gradually add
to sugar mixture, stirring well. Bring to a boil over medium heat,
stirring constantly. Remove from heat and stir in walnuts and
vanilla. Let cool completely before filling between cake layers. The
Frosting: Beat cream cheese and butter at medium speed until well
blended. Gradually add sugar, beating until light and fluffy. Stir
in vanilla. Place frosting on top and sides of cake.
Recipe By :
From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13
Pst
|
