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 cold butter into flour, sugar and salt to coarse crumbs. Add cold water gradually just until the dough holds, flatten, wrap and chill 30 minutes. Roll to about 3 mm, line a 23 cm dish and chill again before the recipe's stated filling and baking sequence.
Step 2
Heat oven to 175 °C and butter a 23 cm pie dish. Line with chilled sweet pastry.
Step 3
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 4
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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