Mohnkuchen mit Streusel (German Poppy Seed Cake).
Table of Contents
Show
Ingredients of Mohnkuchen mit Streusel (German Poppy Seed Cake)
- It’s of **STRUDEL TOPPING**.
- Prepare 50 g of Flour (about 1/2 cup).
- It’s 25 g of Brown sugar (2.5 Tbsp).
- It’s 1/2 tsp of cinnamon.
- It’s 42 g of Unsalted butter (3 Tbsp).
- You need of **CAKE LAYER**.
- Prepare 150 g of Flour (260 ml or 1 heaping cup).
- Prepare 5 g of baking powder (1/2 Tbsp).
- Prepare 1 pinch of Salt.
- Prepare 75 g of Plain yogurt (4 Tbsp).
- It’s 3 Tbsp of Milk or cream.
- Prepare 42 g of Unsalted butter (3 Tbsp).
- Prepare 30 g of Sugar (3 Tbsp).
- You need of **POPPY SEED FILLING**.
- It’s 100 g of Poppy seeds (about 160 ml, or 11 Tbsp).
- It’s 28 g of Unsalted butter (2 Tbsp).
- It’s 175 ml of Milk (3/4 cup).
- You need 1/4 tsp of Ground cinnamon.
- It’s 1/2 of Vanilla bean or 1/2 tsp vanilla extract.
- It’s 2 Tbsp of Honey or sugar.
- It’s 40 g of Semolina flour (3 Tbsp).
- You need 1 of Egg.
- Prepare 2 Tbsp of raisins and/or walnuts (optional).
- Prepare of **Pan**.
- Prepare 18 cm of (7 in) tart pan with removeable bottom or pie dish.
Mohnkuchen mit Streusel (German Poppy Seed Cake) instructions
- In a bowl, mix flour, sugar and cinnamon for the streusel topping. Cut chilled butter into small pieces and add to bowl..
- Using hands, form crumbles by kneading butter pieces into the mix to make crumbly lumps..
- 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..
- Preheat oven to 180C/350F as you start the bottom cake layer..
- Mix flour, baking powder and salt in one bowl..
- In another large bowl, mix softened butter, yogurt, milk/cream, and sugar until it becomes smooth and creamy..
- Add in the flour and baking powder mix to the yogurt mix. Mix until batter comes together enough to hold..
- Dust flour on you hands and a cutting board, then remove dough from bowl and knead into a ball..
- The dough should be fairly smooth. You can wrap and let sit until later or go ahead and roll it out for your cake..
- 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)..
- Press dough into your baking dish. I make the edges a little higher so it will hold the filling better, almost like a pizza!.
- Next, heat the milk and butter on low until the butter is melted..
- 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..
- 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..
- Pour the poppy seeds into the milk and flour mix. Stir until well combined. Add the raisins/walnuts here if using..
- 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..
- Spread the poppy seed filling evenly over the cake layer..
- 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..
- The crumbles should be nice and golden when done! Remove from oven and let cool for 45-60 minutes..
- Slice up and serve! If you like a touch more sweetness, drizzle with honey ;).
recipe by Felice @cookpad