Ingredients
- 9 pans greased
- 4 egg whites
- 4 egg yolks
- 1 broken pecans
- 500 gr sugar
- 475 ml milk
- 325 gr cake flour
- 170 gr butter
- 140 gr poppy seeds
- 14 gr baking powder
- 4 gr vanilla
- 3 gr salt
- 3 gr cornstarch
minutes on racks. Turn out and cool completely. FROSTING: Combine in saucepan sugar, cornstarch. Beat together then add, mixing until smooth, egg yolks and milk. Add lastly broken pecans and cook very slowly, stirring frequently to prevent burning until thick like filling, 20 to 25 minutes. Remove and add vanilla. When cool spread frosting between layers and on top of poppy seed cake.