Poppyseed Torte

For crust: Combine flour and brown sugar, cut in butter. Add chopped nuts. Mix well and press into a 9×13 pan that has been sprayed with non-stick spray. Bake for 12-15 minutes at 350F or until golden brown. Remove from oven and let cool.

For filling: Soften unflavored gelatin in cold water. Combine milk, 1 cup sugar and egg yolks in saucepan. Stir to dissolve sugar. Add poppyseed, cornstarch and salt. Cook until mixture thickens and coats a spoon. Stir in softened gelatin. Blend well. Add vanilla. Cool.

In a large bowl, beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Add remaining 1/2 cup sugar gradually while continuing to beat until mixture is stiff. Fold in cooled poppyseed mixture. Pour into baked crust. Chill at least 4 hours or until firm. To serve, garnish with whipped topping.

Note: This recipe contains raw egg whites.