Makový Koláč

(Czech/Slovak poppy seed torte)

Yield: 8-10 servings

INGREDIENTS	PREP	AMOUNT
Eggs	separated into yolks and whites	4 each
Sugar		1/2 cup
Poppyseeds		2 cups
Apricot jam		1/2 cup

Basic Steps: Beat → Fold → Whip → Fold → Bake → Split → Fill → Garnish

Preheat oven to 350°F. Grease a 9" springform pan with butter and dust with flour. Tap out excess flour and set aside.
Beat the egg yolks with the sugar until the sugar is dissolved and the yolks are thick, creamy and lightened in color. Gently fold in the poppy seeds.
Whip the egg whites just until they hold a peak. Avoid overbeating. Gently fold the beaten whites into the poppyseed-yolk mixture.
Pour into the prepared pan, level with a spatula and bake until torte springs back when touched and is beginning to pull away from the sides of the pan, about 30-40 minutes.
Remove from the oven and cool completely. Remove the torte from the pan and split into two layers with a long serrated knife.
Heat the apricot jam with a little water in a small saucepan over a low flame. Spread the jam on the bottom layer. Replace the top layer and garnish the torte by shaking powdered sugar through a sieve over the top. Serve with whipped cream.

To give the poppyseeds a little more binding power and a deeper flavor, toast them first in a 350°F oven for about 10 minutes. Then grind them lightly in a food processor and proceed with the recipe.
This flourless torte is also good topped with a layer of chocolate ganache.
Add a pinch of ground cinnamon and ground cloves if you like. A little lemon zest can also be added.

Variations of the poppy seed torte are found throughout Central Europe. It is known as Mohntorte in Germany.
This is a flourless cake with a minimum of ingredients. Make sure your poppy seeds are fresh.