Poppy-seed Cake - Valmuefrøkage

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 1/2 cup poppy seed
• 1 cup milk
• 1 teaspoon vanilla extract
• 3/4 cup soft butter
• 1 1/2 cups sugar
• 2 cups flour (sifted)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 egg whites
• 4 egg yolks
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 1/2 cups milk
• 1/4 teaspoon salt
• 1/2 cup hazelnuts
• 1 teaspoon vanilla
• 1 cup powdered sugar
• 3 tablespoons rum
• 1 tablespoon water
• 1/2 cup hazelnuts (ground)

Recipe

• 1 soak poopy seeds in the milk and vanilla overnight.
• 2 cream butter until soft. add the sugar gradually and cream well.
• 3 sift the flour, baking powder and salt together.
• 4 blend the flour and poppy-seed mixtures alternately into the creamed butter mix. blend well.
• 5 whip the egg whites until stiff and fold into mixture.
• 6 pour the batter into 2 buttered and lightly floured 8" layer cake tines, and bake 30 minutes in a preheated 350º oven.
• 7 let cool a little in the pans before turning out onto racks.
• 8 if you wish you can cut each layer in half and spread filling between four layers. whichever you choose to do, here's a suggestion for a mouth-watering between-the-layers spread:
• 9 beat the egg yolks until frothy. mix sugar, cornstarch, milk and salt with the beaten yolks and cook in the top of a double boiler over hot water about 5 minutes.
• 10 stir constantly to keep the mixture from scorching.
• 11 grind nuts and add to cooked mixture with vanilla.
• 12 mix well, and spread between layers.
• 13 top the cake as follows:
• 14 stir the sugar with the rum until smooth. add the water and beat well.
• 15 ice the sides and top of the cake. sprinkle the ground nuts over the top.