Triple Layer Cream Cheese Poppyseed Cake
| Yield: | 1 Servings |
| Categories: | Cheese |
| Cake: | ||
| 3/4 | c | Milk |
| 1/2 | c | Poppy Seeds |
| 3/4 | c | Butter -- softened |
| 1 1/2 | c | Sugar |
| 3 | c | All-Purpose Flour |
| 1 | tb | Baking Powder |
| 1 | ts | Salt |
| 1 | ts | Vanilla Extract |
| 4 | Egg Whites -- at room | |
| Temperature | ||
| Filling: | ||
| 1/2 | c | Sugar |
| 3 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 1 1/2 | c | Milk |
| 4 | Egg Yolks -- beaten | |
| 1/2 | c | Walnuts -- chopped |
| 1 | ts | Vanilla Extract |
| Frosting: | ||
| 8 | oz | Cream Cheese -- softened |
| 1/2 | c | Butter -- softened |
| 16 | oz | Powdered Sugar -- sifted |
| 1 | ts | Vanilla Extract |
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