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

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, mohnkuchen mit streusel (german poppy seed cake). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Great recipe for 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.

Mohnkuchen mit Streusel (German Poppy Seed Cake) is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Mohnkuchen mit Streusel (German Poppy Seed Cake) is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have 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. Make ready CAKE LAYER
  7. Make ready 150 g Flour (260 ml or 1 heaping cup)
  8. Get 5 g baking powder (1/2 Tbsp)
  9. Get 1 pinch Salt
  10. Take 75 g Plain yogurt (4 Tbsp)
  11. Get 3 Tbsp Milk or cream
  12. Prepare 42 g Unsalted butter (3 Tbsp)
  13. Prepare 30 g Sugar (3 Tbsp)
  14. Get POPPY SEED FILLING
  15. Prepare 100 g Poppy seeds (about 160 ml, or 11 Tbsp)
  16. Get 28 g Unsalted butter (2 Tbsp)
  17. Make ready 175 ml Milk (3/4 cup)
  18. Get 1/4 tsp Ground cinnamon
  19. Prepare 1/2 Vanilla bean or 1/2 tsp vanilla extract
  20. Get 2 Tbsp Honey or sugar
  21. Get 40 g Semolina flour (3 Tbsp)
  22. Get 1 Egg
  23. Get 2 Tbsp raisins and/or walnuts (optional)
  24. Take Pan
  25. Get 18 cm (7 in) tart pan with removeable bottom or pie dish

This German poppy seed streusel cake is a perfect match of different textures. The cake base is firm and a bit crunchy while the poppy seeds filling is soft, moist and a little jelly-like. The top of the cake, the streusel, are very crunchy again. Roll out the dough on a floured surface, then transfer to the baking tin and press to the bottom and sides to form a nice base.

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 ;)

Leaving some empty space along the edges, spread out the poppy seed paste in a thick layer across the dough. Roll the dough into a cylinder and place on the backing sheet, seam-side down. But all feature a base of poppy seeds ground into a texture similar to wet soil, nearly paste-like and colored midnight blue. German's also cook and bake with a scale not cups. So we just bought a little scale and use that for German recipes which you can see in the photos.

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