German Mohnkuchen Recipe

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1 large egg 1 large egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the poppy seed filling: For the poppy seed filling:
• 1 cup (150g) ground poppy seeds 1 cup (150g) ground poppy seeds
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• For garnish: For garnish:
• Powdered sugar Powdered sugar

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 8g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a large mixing bowl, combine the flour, sugar, baking powder, and salt for the crust. Add the cold cubed butter and mix with your fingertips until the mixture resembles coarse crumbs.
3. 3.
   In a small bowl, whisk together the egg and vanilla extract. Add the egg mixture to the flour mixture and mix until the dough comes together.
4. 4.
   Press the dough evenly into the bottom of the prepared cake pan, forming a crust.
5. 5.
   In a saucepan, combine the ground poppy seeds, sugar, milk, butter, eggs, vanilla extract, and lemon zest for the filling. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
6. 6.
   Pour the poppy seed filling over the crust in the cake pan, spreading it evenly.
7. 7.
   Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is set.
8. 8.
   Remove from the oven and let the Mohnkuchen cool completely in the pan.
9. 9.
   Once cooled, remove the cake from the pan and dust with powdered sugar.
10. 10.
    Slice and serve the Mohnkuchen at room temperature.

Treat your ingredients with care...

• Poppy seeds — Make sure to use ground poppy seeds for the filling. If you can't find pre-ground poppy seeds, you can grind them yourself using a coffee grinder or food processor. Grinding the poppy seeds helps release their natural oils and enhances the flavor of the filling.

Tips & Tricks

• For a more pronounced lemon flavor, you can add a few drops of lemon juice to the poppy seed filling.
• If you prefer a sweeter crust, you can add an additional tablespoon of sugar to the crust mixture.
• Dust the powdered sugar over the Mohnkuchen just before serving to maintain its freshness and appearance.
• Serve the Mohnkuchen with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Mohnkuchen at room temperature to fully enjoy its flavors and textures. Cut it into wedges and present it on a dessert plate. You can garnish each slice with a sprinkle of powdered sugar and a fresh mint leaf for an elegant touch.

Presentation advice

To enhance the presentation of the Mohnkuchen, you can place a decorative paper doily on the serving plate before placing the cake slices. This adds a touch of elegance and showcases the beauty of the cake.