(Czech poppy seed torte)
8 to 10 servings
- Eggs, separated into yolks and whites -- 4
- Sugar -- 1/2 cup
- Poppyseeds -- 2 cups
- Apricot jam -- 1/2 cup
- Powdered (confectioner's) sugar -- 1/4 cup
- Preheat oven to 350°F. Grease a 9-inch 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 poppy seed-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 to 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.
Makový Koláč Variations
- To give the poppyseeds a little more binding power and deepen their 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 to the batter if you like. A little lemon zest can also be stirred in.