Mohnstrietzel, a delicious German poppy seed cake, is a treat that has been enjoyed for centuries. It is a simple yet elegant dessert with a rich, nutty flavor and a crumbly texture. Made with a combination of poppy seeds, sugar, butter, flour, and eggs, this cake is a staple in many German bakeries and homes. If you're looking for a classic German dessert to try, then Mohnstrietzel is the perfect choice. With its unique flavor and ease of preparation, it's sure to become a favorite in your household.
Let's cook with our recipes!
"MOHNSTRIETZEL" (GERMAN POPPY-SEED-CAKE)
If you like poppy-seeds and raisins this is the perfect cake for you. It is loaded with these little goodies and tastes oh so yummy!
Provided by Lalaloula
Categories Dessert
Time 55m
Yield 1 strietzel
Number Of Ingredients 15
Steps:
- In a bowl mix poppy seeds, butter, sugar, eggs, granola cereal/almonds and raisins. Stir until well blended.
- In a second bowl mix baking powder and flour. Add quark, milk, oil, applesauce, sugar, vanilla and salt. Using the dough hooks work into a smooth dough (first on low then on highest speed). Do not knead longer than 1 minute or dough will become sticky.
- Roll out on a floured surface into a rectangle of 35X45 cm. If the dough is too sticky, add a little flour.
- Spread with the poppy-seed-mixture and roll up starting on the longer side.
- Carefully place on a paper-lined baking sheet and cut a criss-cross-pattern into the top of the dough (about 1.5 cm deep). Brush with a little milk.
- In the preheated oven bake at 180°C/350°F for about 30-35 minutes.
Nutrition Facts : Calories 5213.9, Fat 262.8, SaturatedFat 76.6, Cholesterol 649.5, Sodium 3200.8, Carbohydrate 652, Fiber 47.2, Sugar 312.8, Protein 107.7
MOHNSTRIEZEL -- POPPY SEED CAKE
Make and share this Mohnstriezel -- Poppy Seed Cake recipe from Food.com.
Provided by Sackville
Categories Yeast Breads
Time 4h
Yield 2 cakes
Number Of Ingredients 19
Steps:
- Place the poppy seeds for the filling in a bowl, cover with boiling water and soak for three hours.
- Pour the lukewarm water into a small bowl and sprinkle the yeast and 1/2 teaspoon sugar on top.
- Leave for a few minutes until frothy.
- Transfer the yeast to a large bowl.
- Dissolve the 1/2 cup sugar in the milk and then stir the milk into the yeast.
- Beat in three cups of the flour about 1/4 cup at a time.
- Beat in the eggs one by one and then the butter, which should be broken into bits.
- Beat until the dough can be gathered into a ball.
- Transfer to a lightly floured surface and knead in the remaining cup of flour a few tablespoons at a time.
- The dough will be stiff and quite dry.
- Shape it into a rough ball, place it in a mixing bowl and add enough cold water to cover the dough by several inches.
- In 10-15 minutes the top of the dough should rise above the surface of the water.
- Remove the dough from the water and pat dry with paper towels.
- Return to a floured board and knead again for about 10 minutes until the dough is smooth and elastic.
- Shape into a ball and place in a lightly buttered bowl.
- Cover and let rise in a warm place for about 30 minutes or until doubled.
- Meanwhile, drain the poppy seeds and spread them out on paper towels to dry.
- Then pulverize them in an electric blender or with a mortar and pestle.
- Combine the seeds with the almonds, raisin and lemon peel in a large bowl.
- In a heavy saucepan, bring 3/4 cup of the milk and the sugar to a boil.
- Reduce the heat to low and whisk in the 2 tbsp flour in the remaining 1/4 cup of milk.
- Slowly beat the flour and milk mixture into the simmering milk.
- Bring to a boil again, whisking constantly until the mixture is thick and smooth.
- Pour over the poppy seed mixture and stir well, then beat in the egg yolk.
- Separately, beat the egg white until it forms peaks.
- Fold into the poppy-seed filling.
- Grease the bottom and sides of two 5 x 10 x 2-1/2 inch loaf pans with the soft butter and set aside.
- Preheat the oven to 375 F.
- When the dough has risen, punch it down and divide in half.
- Roll each half into a rectangle about 10 x 15 inches and 1/4 inch thick.
- Spread the filling evenly over the rectangles to within 1/2 inch of their edges.
- Dribble 4 tbsp of melted butter over each and then shape them by rolling each 10 inch side into the centre, jelly-roll fashion.
- Hold both sides together and flip so the seam is on the bottom when the cake is set in its pan.
- Brush the tops with the egg and cream mixture and bake on a middle oven shelf for 1 hour or until the cakes are golden brown and crusty.
- Cool in the pans for about five minutes, then turn onto a cake rack.
- Cool completely before serving.
Nutrition Facts : Calories 3699.9, Fat 186.6, SaturatedFat 79.9, Cholesterol 723.3, Sodium 694.5, Carbohydrate 451.4, Fiber 25.9, Sugar 213.2, Protein 78.3
Tips:
- Choose fresh poppy seeds: Fresh poppy seeds have a better flavor and texture than old ones. You can find them in most grocery stores or online.
- Grind the poppy seeds finely: This will help them release their full flavor and aroma. You can use a food processor, blender, or mortar and pestle.
- Use a light touch when mixing the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a loaf pan: This will help it bake evenly. You can also use a bundt pan or a springform pan.
- Don't overbake the cake: The cake is done when a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
- Let the cake cool completely before serving: This will give the flavors time to develop and the cake time to set.
Conclusion:
Mohntorte is a delicious and traditional German cake that is perfect for any occasion. With its sweet and nutty flavor, it is sure to be a hit with everyone who tries it. If you are looking for a new and exciting cake to try, I highly recommend giving this one a try. You won't be disappointed!
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