Mohnkuchen mit Streusel (German Poppy Seed Cake)
Introduce
Chef :
Felice
Mohnkuchen mit Streusel (German Poppy Seed Cake)
This is my favorite German pastry! It's virtually impossible to find outside of Germany so learning to make it yourself is your best bet. There are many variations but my favorite is topped with crumbly "streusel." The filling is a thick layer of poppy seeds which gives the cake an interesting texture and nutty flavor. You can optionally add a few raisins and/or walnuts to the filling, which are often included in the Mohnkuchen at German bakeries.
Ingredient
Food ration :
8 servings
Cooking time :
120 mins
Cooking instructions
* Step 1
In a bowl, mix flour, sugar and cinnamon for the streusel topping. Cut chilled butter into small pieces and add to bowl.
* Step 2
Using hands, form crumbles by kneading butter pieces into the mix to make crumbly lumps.
* Step 3
Squish together crumbles yourself if it gets too "sandy." Chill in refrigerator for about an hour or until ready to make the rest of the cake.
* Step 4
Preheat oven to 180C/350F as you start the bottom cake layer.
* Step 5
Mix flour, baking powder and salt in one bowl.
* Step 6
In another large bowl, mix softened butter, yogurt, milk/cream, and sugar until it becomes smooth and creamy.
* Step 7
Add in the flour and baking powder mix to the yogurt mix. Mix until batter comes together enough to hold.
* Step 8
Dust flour on you hands and a cutting board, then remove dough from bowl and knead into a ball.
* Step 9
The dough should be fairly smooth. You can wrap and let sit until later or go ahead and roll it out for your cake.
* Step 10
When ready to roll, flour the rolling surface and roll dough into a shape that fits your baking pan (I used an 18cm tart form but you can use anything that works).
* Step 11
Press dough into your baking dish. I make the edges a little higher so it will hold the filling better, almost like a pizza!
* Step 12
Next, heat the milk and butter on low until the butter is melted.
* Step 13
Add in vanilla, semolina flour, cinnamon and honey. Stir well so the mixture becomes smooth (it's okay if there's still a few little lumps). Bring to a simmer, then turn off the heat and let soak for a few minutes.
* Step 14
If you have the tools, roughly grind the poppy seeds in batches using a mortar & pestle or food processor, etc. This help release the flavors of the seeds.
* Step 15
Pour the poppy seeds into the milk and flour mix. Stir until well combined. Add the raisins/walnuts here if using.
* Step 16
After the the poppy seed mix has cooled down a bit, mix in one egg. The mix can be warm, but it shouldn't be hot because you don't want the egg to end up cooking.
* Step 17
Spread the poppy seed filling evenly over the cake layer.
* Step 18
Lastly, top the filling with the strudel crumbles. Bake at 180°C/350°F for 25-30 minutes. Check after about 15-20 minutes to make sure the studels aren't browning to fast. If they are, lightly lay a piece of aluminum foil over the top.
* Step 19
The crumbles should be nice and golden when done! Remove from oven and let cool for 45-60 minutes.
* Step 20
Slice up and serve! If you like a touch more sweetness, drizzle with honey ;)
Note: if there is a photo you can click to enlarge it
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