*  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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