Third Place, Dessert Category

2006 Ohio State Fair
Marjorie Zalewski
Toledo, Ohio

Yields one 3-layer cake

2¼ cup sifted cake flour
4 teaspoons baking powder
½ teaspoon salt
1½ cup sugar
6 ounces plain yogurt
cup poppy seeds
½ cup Meier’s No. 22 American Sherry
1 teaspoon vanilla extract
4 egg whites, unbeaten

Preheat oven to 350°F. Line three 8-inch cake pans with greased and floured wax paper. Sift together flour, baking powder, salt, and sugar into bowl. Combine yogurt, poppy seeds, and wine. Add shortening and vanilla to yogurt, poppy seed, and wine mixture; beating 2 minutes. Add remaining yogurt, poppy seed, and wine mixture and egg whites; beating 2 minutes. Pour into prepared cake pans. Bake 20 to 25 minutes. Spread Custard Filling between cooled layers. Frost with Fluffy Frosting.

Custard Filling:
6 egg yolks, beaten
1½ cups plain yogurt
1 teaspoon vanilla extract
2 tablespoons cornstarch
¾ cup granulated sugar
½ teaspoon salt
½ cup Meier’s No. 22 American Sherry
½ cup black walnuts, chopped
Blend beaten egg yolks with yogurt and vanilla. In small saucepan, combine cornstarch, sguar, and salt. Gradually add egg yolk and yogurt mixture. Cook over medium-low heat; stirring constantly with a wooden spoon, until slightly thickened. Add sherry. Cook; stirring constantly until thick enough to mound slightly when dropped from spoon. Cool. Add nuts and spread between layers of cake.