Vanilla torte.

Vanilla Torte

•  3 cups flour
• 1\4 cup butter
• 6 large egg yolks
• 1 cup sugar
• 1\2 cup milk
•  2 teaspoons vanilla

Filling:

• 1\2lb.unsalted butter
• 1 cup powdered sugar
• 2 large egg yolks
• 12 oz strawberry or apricot jam
• Juice of 2 oranges
• Juice of 1 lemon

   Sift the flour. Add small pieces of chilled butter. In a separate bowl, beat egg yolks and sugar and add to the flour. Add milk and vanilla. Knead lightly and form 4 balls of dough (for 4 layers). Wrap in plastic and refrigerate for 6 hours or overnight. Roll out the dough less than 1\2 inch thick. Cut the dough into 9 circles, on to a cookie sheet. Pick with a fork a few times. Repeat with the rest of dough. Bake in preheated 350 degrees oven until golden, but not brown, about 10 minutes. Allow to cool.

   Mix butter with sugar. Add yolks and beat them for about 5 minutes. Sprinkle 1 baked layer lightly with juices. Spread jam over the top of the layer. Spread about 1\4 inch of butter cream filling on top of jam. Add second layer. Repeat process until all four layers are in place. Cover  sides with butter cream.

Poppyseed Muffins

 Poppyseeds have a subtle but unique flavor – a little earthly and a little spicy at the same time – and they add nice crunch. Their flavor is complemented by a sweet lemon glaze (recipe follows). Wheat germ is usually available toasted, in jars. Roast unprocessed wheat germ in a dry frying pan over medium heat, stirring almost constantly, untly lightly browned. If you prefer to omit the wheat germ, increase the amount of flour to 2 cups (8 oz\250g). if you like, spoon the batter into a half-dozen large muffin cups and serve these giants for breakfast.

Makes about 12 standard muffins

• 1 1\2 cups (6 oz\185g) all-purpose (plain) flour
• 1\2 cup (1 1\2 oz\40g) toasted wheat germ
• 1\3 cup poppyseeds
• 1\3 cup (3 oz\90g) sugar
• 1 tablespoon baking powder
• 1\2teaspoon salt
• 1 cup (8fl oz|250ml) milk
• 1 egg
• 1\4 cup (2oz|60g) unsalted butter, melted

Preheat an over to 400F (200C). Butter standard muffin tins.

In a large bowl stir and toss together the flour, wheat germ, poppyseeds, sugar, baking powder and salt.set aside. In a small bowl whisk together the milk, egg, and melted butter until smooth. Add to the dry ingredients and stir just until blended.

Spoon into the prepared muffin tins, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 18 minutes. Cool in the tins for 3 minutes, then remove.

Lemon glaze

A thin coating  of glaze adds a flair to muffins.

Makes about 1\4 cup (2fl oz|60 ml), enough for 12 muffins

• 1 cup (5 oz|155g) confectioners (icing) sugar, sifted
• 2 tablespoons fresh lemon juice, or more, if needed
• 2 teaspoons lemon zest
• Pinch of salt

Combine all the ingredients in a small bowl ans well briskly until smooth and well blended. If the glaze is too stiff, beat in a few drops more juice.  Brush or spoon over breads and muffins while they are still warm.