📝 About This Recipe
This classic German Mohnkuchen is a beloved staple of the 'Kaffee und Kuchen' tradition, featuring a rich, dense poppy seed filling nestled between a buttery shortcrust base and a golden, crunchy streusel topping. The filling is simmered with milk, semolina, and a hint of lemon zest to create a luxurious texture that is both earthy and creamy. It is a nostalgic masterpiece that perfectly balances the deep, nutty notes of the seeds with the sweet, crumbly finish of authentic German baking.
🥗 Ingredients
Shortcrust Base (Mürbeteig)
- 250 grams All-purpose flour (sifted)
- 125 grams Unsalted butter (cold, cubed)
- 60 grams Granulated sugar
- 1 large Egg (cold)
- 1 pinch Salt
Poppy Seed Filling
- 250 grams Ground poppy seeds (must be ground/crushed for flavor)
- 500 ml Whole milk
- 100 grams Granulated sugar
- 50 grams Soft wheat semolina (Grieß) (helps thicken the filling)
- 50 grams Unsalted butter (at room temperature)
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest (freshly grated)
- 1 large Egg (separated into yolk and white)
Streusel Topping
- 150 grams All-purpose flour
- 100 grams Granulated sugar
- 100 grams Unsalted butter (cold, cubed)
- 1/2 teaspoon Ground cinnamon (optional)
👨🍳 Instructions
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1
Prepare the shortcrust: In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it in until it resembles coarse crumbs.
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2
Add the egg to the flour mixture and knead quickly until a smooth dough forms. Do not overwork the dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.
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3
In a medium saucepan, bring the milk, 100g sugar, and 50g butter to a gentle boil.
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4
Whisk in the ground poppy seeds and semolina. Reduce heat to low and simmer for 2-3 minutes, stirring constantly to prevent burning, until the mixture thickens into a paste.
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5
Remove the poppy seed mixture from heat. Stir in the vanilla extract and lemon zest. Let it cool for about 15 minutes.
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6
While the filling cools, preheat your oven to 180°C (350°F) and grease a 26cm (10-inch) springform pan.
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7
Once the filling is slightly cooled, stir in the egg yolk. In a separate clean bowl, beat the egg white until stiff peaks form, then gently fold it into the poppy seed mixture to lighten the texture.
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8
Roll out the chilled shortcrust dough on a floured surface and press it into the bottom and about 2-3 cm up the sides of the prepared springform pan.
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9
Prepare the streusel: Combine flour, sugar, and cinnamon in a bowl. Rub in the cold butter with your fingertips until you have large, pea-sized crumbs.
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10
Spread the poppy seed filling evenly over the dough base in the pan.
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11
Sprinkle the streusel topping generously over the filling, covering it completely.
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12
Bake for 50-60 minutes until the streusel is golden brown and the filling is set. If the top browns too quickly, cover loosely with foil for the last 15 minutes.
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13
Allow the cake to cool completely in the pan before removing the sides. This is crucial as the filling needs time to firm up.
💡 Chef's Tips
Always use ground poppy seeds (Mohnfix or freshly ground in a spice mill); whole seeds won't release their oils and the texture will be gritty. Avoid over-kneading the shortcrust dough, as the heat from your hands will melt the butter and result in a tough crust. For an even richer filling, you can add 50g of raisins soaked in rum or a tablespoon of marzipan paste. Ensure the cake is completely cold, preferably chilled in the fridge for a few hours, before slicing to get those perfect, clean layers.
🍽️ Serving Suggestions
Serve with a generous dollop of freshly whipped cream (Schlagsahne) lightly sweetened with vanilla sugar. Pair with a strong cup of German filter coffee or a dark Earl Grey tea. Dust the top with a light coating of powdered sugar just before serving for an elegant finish. This cake tastes even better the next day once the flavors have fully melded together.