Mohnkuchen mit Streusel (German Poppy Seed Cake)
Mohnkuchen mit Streusel (German Poppy Seed Cake)

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mohnkuchen mit streusel (german poppy seed cake). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Mohnkuchen mit Streusel (German Poppy Seed Cake) is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Mohnkuchen mit Streusel (German Poppy Seed Cake) is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook mohnkuchen mit streusel (german poppy seed cake) using 25 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make Mohnkuchen mit Streusel (German Poppy Seed Cake):
  1. Prepare STRUDEL TOPPING
  2. Prepare 50 g Flour (about 1/2 cup)
  3. Prepare 25 g Brown sugar (2.5 Tbsp)
  4. Prepare 1/2 tsp cinnamon
  5. Take 42 g Unsalted butter (3 Tbsp)
  6. Prepare CAKE LAYER
  7. Take 150 g Flour (260 ml or 1 heaping cup)
  8. Take 5 g baking powder (1/2 Tbsp)
  9. Take 1 pinch Salt
  10. Make ready 75 g Plain yogurt (4 Tbsp)
  11. Make ready 3 Tbsp Milk or cream
  12. Take 42 g Unsalted butter (3 Tbsp)
  13. Take 30 g Sugar (3 Tbsp)
  14. Make ready POPPY SEED FILLING
  15. Prepare 100 g Poppy seeds (about 160 ml, or 11 Tbsp)
  16. Make ready 28 g Unsalted butter (2 Tbsp)
  17. Get 175 ml Milk (3/4 cup)
  18. Make ready 1/4 tsp Ground cinnamon
  19. Make ready 1/2 Vanilla bean or 1/2 tsp vanilla extract
  20. Prepare 2 Tbsp Honey or sugar
  21. Make ready 40 g Semolina flour (3 Tbsp)
  22. Take 1 Egg
  23. Make ready 2 Tbsp raisins and/or walnuts (optional)
  24. Make ready Pan
  25. Make ready 18 cm (7 in) tart pan with removeable bottom or pie dish
Steps to make Mohnkuchen mit Streusel (German Poppy Seed Cake):
  1. In a bowl, mix flour, sugar and cinnamon for the streusel topping. Cut chilled butter into small pieces and add to bowl.
  2. Using hands, form crumbles by kneading butter pieces into the mix to make crumbly lumps.
  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.
  4. Preheat oven to 180C/350F as you start the bottom cake layer.
  5. Mix flour, baking powder and salt in one bowl.
  6. In another large bowl, mix softened butter, yogurt, milk/cream, and sugar until it becomes smooth and creamy.
  7. Add in the flour and baking powder mix to the yogurt mix. Mix until batter comes together enough to hold.
  8. Dust flour on you hands and a cutting board, then remove dough from bowl and knead into a ball.
  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.
  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).
  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!
  12. Next, heat the milk and butter on low until the butter is melted.
  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.
  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.
  15. Pour the poppy seeds into the milk and flour mix. Stir until well combined. Add the raisins/walnuts here if using.
  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.
  17. Spread the poppy seed filling evenly over the cake layer.
  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.
  19. The crumbles should be nice and golden when done! Remove from oven and let cool for 45-60 minutes.
  20. Slice up and serve! If you like a touch more sweetness, drizzle with honey ;)

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