Poppy Seed Cake I Popular Recipes

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Poppy Seed Cake I

"This cake is wet and scrumptious; particularly so if you love the flavoring of almond extract. The cake is cute and uncommon to have a look at: white with black dots from the poppy seeds; stuffed and topped with yellow almond flavored custard. It's easy to take to a picnic, potluck or gourmand dinner. Just take the two cake layers and the bowl of custard. Assemble at your vacation spot. Always successful."

Ingredients :

three/4 cup poppy seeds
three/four cup water
three/4 cup butter
1 half cups white sugar
half of cup nonfat dry milk powder
2 cups sifted all-cause flour
2 teaspoons baking powder
four egg whites

Instructions :

Prep :	Cook : 20M	Ready in :

Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 stages C). Grease and flour 8 inch spherical cake pans. Sift nonfat dry milk, flour and baking powder together, and set apart.
Cream butter and sugar collectively until mild and fluffy.
Add 1/four of the flour aggregate to the creamed butter mixture and beat nicely. Continue to feature the flour combination alternately with the poppy seeds and water, beating properly after each addition.
Beat egg whites till stiff and lightly fold into batter. Pour batter into prepared pans.
Bake at 350 stages F (one hundred seventy five tiers C) for half-hour. Cool, then fill and pinnacle with Almond Custard Filling earlier than serving, if preferred.

Notes :

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