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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Poppy Seed Cake an Filling Recipe

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This recipe for Poppy Seed Cake an Filling is from Leonard's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup poppy seeds
3/4 cup butter
2 tsp. baking soda
4 egg whites
3/4 cup milk
1 1/2 cups white sugar
2 cups flour
1 tsp. vanilla
1/4 tsp. salt

Filling

4 egg yokes
2 cups milk
1 cup chopped nuts
3 tbsp. corn starch
1 cup sugar
1/8 tsp. salt
Directions:
Directions:
Cream butter an sugar add poppy seeds which has been soaked in milk for 5 minutes sift together dry ingredients and add, beat well add vanilla and salt fold in stiffly beaten egg whites and bake at 375º 30 to 40 minutes or until toothpick inserted comes out clean. When cool remove from pan and cut through the center an remove top half. and spread the center with filling.

Filling

Mix dry ingredients well. Beating egg yokes stir in boiling milk cook in double boiler until thick an smooth, cool then add nuts and spread between layers of cake. put the top back on and frost with 7 minute frosting.

 

 

 

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