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mohnkuchen mit eierdecke

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

German poppy seed cake, in other words. I always love to find recipes for German desserts, other than the typical German chocolate cake. Recipe:http://germanfood.about.com/Photo: J. McGavin

(1 rating)
yield 12 -16
prep time 50 Min
cook time 1 Hr

Ingredients For mohnkuchen mit eierdecke

  • CRUST:
  • 14 Tbsp
    salted butter (1-3/4 sticks)
  • 2 c
    all purpose flour
  • 1/2 c
    sugar
  • zest from 1 orange
  • 2
    egg yolks whisked with 2 tbsp. water
  • POPPY SEED FILLING
  • 2 c
    milk
  • 1/3 c
    farina, such as cream of wheat
  • 1/4 to 1/3 c
    sugar
  • 1 tsp
    vanilla extract
  • 1 c
    ground poppy seeds
  • 2 Tbsp
    butter
  • 2
    egg whites, stiffly beaten
  • SOUR CREAM TOPPING
  • 1 c
    sour cream
  • 1/2 c
    sweet cream
  • 1 1/2 Tbsp
    all purpose flour
  • 1/3 c
    sugar
  • 2
    eggs, separated
  • several drops of lemon extract or vanilla

How To Make mohnkuchen mit eierdecke

  • 1
    For the crust: Cut the butter into the flour, sugar and orange zest until the size of peas. Mix in the egg yolks and form a smooth ball without kneading too much. Wrap in plastic wrap and chill for one hour.
  • 2
    For the filling: In a large saucepan, bring the milk, sugar and vanilla to a boil. Remove from heat and add farina, stirring constantly, then poppy seeds. Place back on heat and boil again, briefly. Remove from heat and let the mixture cool down.
  • 3
    While mixture is still warm, stir in the butter until melted. (Do not beat the egg whites until you are ready to fill the crust.)
  • 4
    For the topping: Beat all egg whites until stiff. Mix all the sour cream topping ingredients together, except the egg whites, until smooth. Fold in half the egg whites. Fold the other 2 egg whites into the cooled poppy seed mixture.
  • 5
    To assemble the cake: Roll one half of the dough into an 11-inch circle and cut to fit bottom of 11-inch springform pan.
  • 6
    Roll out 1/4 of the dough into a rope and flatten into a 1 or 1-1/2-inch rim. Press around the edge of the springform and attach to the base with a little water or egg white. Continue with rest of dough. Trim crust evenly for a nice presentation.
  • 7
    Fill crust with poppy seed filling and then top with sour cream topping, making sure to cover to the edge of the crust seal.
  • 8
    Bake in a preheated 350-degree oven for 50-60 minutes or until cake is browned and firmly set.
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