Perfect Poppy Seed Torte

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“When you want to impress your company with a spectacular dessert, look no further. This is admitingly time consuming, but after one bite, you'll understand it was all worth it!”
2hrs 30mins

Ingredients Nutrition


  1. For cake: In a small bowl, combine the milk and the poppy seed.
  2. Let stand for 1 hour.
  3. Meanwhile, grease and flour two 9 x 1 1/2-inch round cake pans or line with waxed paper and coat with nonstick cooking spray.
  4. Set aside.
  5. In a small bowl, combine flour, baking powder and salt.
  6. Set aside.
  7. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
  8. Add the 1 1/2 cups sugar and the vanilla.
  9. Beat till well combined.
  10. Add dry ingredients and poppy seed mixture alternately to butter mixture, beating on low speed after each addition till just combined.
  11. In a medium bowl, with a clean beater beat the egg whites till stiff peaks form.
  12. Gently fold beaten egg whites into batter.
  13. Pour batter into prepared pans.
  14. Bake in a 375 oven for about 20 to 25 minutes or till a wooden toothpick inserted near the center of the layers comes out clean.
  15. Cool layers in pans on wire racks for 10 minutes.
  16. Remove the layers from pans.
  17. Let cool completely on wire racks.
  18. Meanwhile, prepare the Custard Filling and chill in the refrigerator: In a heavy medium saucepan, stir together the sugar and cornstarch.
  19. Stir in the milk.
  20. Cook and stir over medium heat till thickened and bubbly.
  21. Cook and stir for 2 minutes more.
  22. Remove from heat.
  23. Add egg mixture to milk mixture in pan.
  24. Bring to a gentle boil.
  25. Cook and stir 2 minutes more.
  26. Remove from the heat.
  27. Stir in the vanilla.
  28. Transfer to a bowl.
  29. Cover the surface with plastic wrap and chill till completely cool, but don't stir.
  30. To assemble the torte, split each cake layer in half horizontally.
  31. Place one bottom layer on a serving plate.
  32. Spread with 1/3 of the filling (about 1/2 cup).
  33. Repeat for 2 more layers.
  34. Place last cake layer on top.
  35. Beat whipping cream and the sugar together till mixture is spreadable.
  36. Spread over the sides and top of cake.
  37. Cover and chill up to 2 hours before serving.

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