CookEat Recipe
Purim Poppy Seed and Egg Torte
A butter pastry shell filled with poppy seeds, eggs, nuts and raisins, baked until lightly set.
Method
Steps
Step 1
For the proposed sweet crust, rub the measured 125 g cold pastry butter into flour, the measured 25 g pastry sugar and salt to coarse crumbs.
Step 2
Add cold water gradually just until the dough holds, flatten, wrap and chill 30 minutes.
Step 3
Roll to about 3 mm, line a 23 cm dish and chill again before the recipe's stated filling and baking sequence.
Step 4
Heat oven to 175 °C and grease a 23 cm pie dish with the separate 10 g butter. Line with chilled sweet pastry.
Step 5
Beat yolks and 100 g sugar, stir in lightly ground poppy seeds, raisins, walnuts and lemon. Beat whites to stiff peaks and fold in gently.
Step 6
Fill the shell and bake about 35–45 minutes until lightly browned and egg filling is set through. Cool before slicing.
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