Tag Archive for: Mohnkuchen

German Poppy Seed Cake Recipe

German Poppy Seed Cake Recipe

German Poppy Seed Cake – Mohnkuchen

The German Poppy Seed Cake is a shortcrust prepared with pears, filled with a poppy seed mix and topped with a mixture of sour cream and Crème Fraîche.

Ingredients for the shortcrust of the German Poppy Seed Cake:

  • 200 g (7.05 oz) of flour, all-purpose
  • pinch of baking powder
  • 90 g (3.17 oz) of sugar
  • pinch of salt
  • 1 pouch of vanilla sugar OR 1 teaspoon of vanilla extract
  • 1 egg, XL
  • 1 egg yolk, XL
  • 100 g (3.52 oz) of butter, soft

Ingredients for the filling of the cake:

  • 5 pears, fresh OR canned
  • 300 ml (10.14 oz) of milk
  • 250 g (8.81 oz) of poppy seeds
  • 125 g (4.4 oz) of sugar
  • 1 pouch of vanilla sugar OR 1 teaspoon of vanilla extract
  • 2 eggs, XL
  • 1 egg white, XL
  • pinch of salt

Ingredients for the topping of the cake:

  • 125 g (4.4 oz) of sour cream
  • 125 g (4.4 oz) of Crème Fraîche
  • 3 eggs, XL
  • 2 tablespoons of pudding powder, vanilla
  • 100 g (3.52 oz) of sugar
  • 3 tablespoons of lemon juice, optional

Preparation of the shortcrust of the German Poppy Seed Cake:

Separate one egg using an egg divider. Place the egg white in the refrigerator for later use. Mix the flour and baking powder and sift it into a bowl. Add sugar, vanilla sugar/extract, salt, one egg, and the egg yolk to the bowl and place the soft butter in slices on top. Start mixing the ingredients with an electric hand mixer using the kneading hook. Continue kneading with the hands until the dough/crust is smooth.

Cut a circle of baking paper about 2 inches larger in diameter than your springform (11 in). Cover the springform on the bottom and sides with the paper and fold it every few inches on the sides of the baking pan. Place the dough into the springform and roll it evenly to the sides until the bottom is covered. Use a fork to make holes into the dough/crust. Place the springform into the refrigerator.

Preparation of dough/shortcrust                     

Preparation of the filling of the cake:

Grind the poppy seeds using a blender or coffee grinder. Pour the milk into a saucepan and place it on the stove. Add the ground poppy seeds, sugar, vanilla sugar/extract and salt to the saucepan. Stir the ingredients with a whisk and bring them to a boil. Let it boil for about 2-3 minutes while constantly stirring. Turn the heat off and let the mixture cool down.

In the meanwhile cut the pears lengthwise in quarters. Peel the pears and remove the cores with the seeds. Cut each peeled quarter of the pears lengthwise in the center and place the slices onto the dough/shortcrust in circles.

Preparation of the filling                     

Finishing of the cake:

Add the egg white and two eggs to the poppy seed mixture and beat the ingredients with an electric handheld mixer, until it is mushy. Let it stand for about 10 minutes. Pour the poppy seeds carefully on top of the pears and spread them evenly using a knife or angled spatula.

Add the sour cream, Crème Fraîche, lemon juice (optional), eggs, sugar, and pudding powder into a bowl and beat the ingredients with an electric handheld mixture, until the ingredients are combined and smooth. Pour the mixture slowly over the poppy seed mix until it is covered.

Finishing the German Poppy Seed Cake                     

Preheat the oven to 190°C – 200°C (375°F – 392°F) and bake the cake on the lowest rack for about 50-60 minutes. After the baking time turn the heat off and open the door of the oven. Leave the cake for 10 more minutes in the oven. Open the springform, remove the paper and place the cake on a cooling rack. Sprinkle powdered sugar on the sides and top of the cake.

The German Poppy Seed Cake is ready to be served with whipped cream. To try Oma’s Apricot Nut Cake click here.

Serving German Poppy Seed Cake