German Poppy Seed Cake | Mohnkuchen mit Streuseln
Poppy seeds are the star in this German cake recipe, also called Mohnkuchen mit Streuseln. A moist poppy seed filling is braided with a tender yeast dough, add a buttery crumb topping and a fresh lemon glaze.
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German Poppy Seed Cake Recipe - Mohnkuchen
This German poppy seeds cake (Mohnkuchen) is a very delicate cake with crisp bottom, rich and gentle filling and golden, crisp crumble on top. Special cake for any occasion. There are many different variations for this poppy seed cake with different kind of fillings, streusel and additions. This version is easy to make, with basic ingredients and very delicious.
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More Cake Recipes:
Almond Cake Recipe:
Lemon Poppy Seed Cake:
Carrot Cake:
Apple Oatmeal Cake:
Red Velvet Cake:
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Ingredients:
For the dough:
2 cups (250g) Flour
1/2 cup (115g) Butter
1/2 cup (100g) Sugar
1/4 teaspoon Salt
For the filling:
750ml Milk
1 cup (250g) Ricotta cheese
7 tablespoons (100g) Butter
3/4 cup (150g) Sugar
1 cup + 1 Tbsp (150g) Poppy seeds
1 cup (140g) Semolina
1 teaspoon Vanilla extract
1 Egg
1/4 teaspoon Salt
Directions:
1. Preheat oven to 350F (175C).
2. Make the dough: in a food processor place flour, sugar and salt. Pulse until combined. add butter and process until crumbs are formed. Press 2/3 of the mixture into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
3. Make the filling: place milk, butter and sugar to a saucepan. Heat until butter is melted and sugar dissolves, bring to a boil.
4. When the mixture begins to boil, gradually add semolina, stirring constantly. Add poppy seeds. Keep stirring until the mixture thickens. set aside to cool.
5. In a large bowl beat ricotta cheese, vanilla extract and egg until creamy and smooth. Add chilled poppy seed mixture to the cheese mixture and stir until combined and smooth.
6. Pour the filling over the chilled crust, then spread the remaining dough on top.
7. Bake for 50-60 minutes, until golden. Remove from oven, let cool completely in the pan, then refrigerate for at least 1 hour.
Notes:
• Instead of ricotta cheese you can use cottage cheese/cream cheese or any other soft cheese.
• To the filling you can add raisins and walnuts.
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How to make Seed Cake
An easy, delicious recipe for Seed Cake - a traditional English tea cake, delicately scented with aromatic caraway seeds. Perfect at any time of day with a good cup of tea, in the traditional English style!
See the original post here:
How to Make Seed Cake — The Victorian Way
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Mrs Crocombe is back in the kitchens at Audley End House, making a suppertime treat not for the Braybrookes, but for her fellow upper servants. This delicately flavoured seed cake is an ideal evening snack with a slice of cheese or a nice cup of tea. (Or, indeed, both.)
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INGREDIENTS
• 6oz (170g) butter
• 6oz (170g) light brown sugar
• 3 eggs, separated
• 4½ tbsp milk
• ¾ tsp caraway seeds
• 12oz / 370g flour
METHOD
1. Cream together the butter and sugar until light and fluffy
2. Beat in the egg yolks and milk, then add the caraway seeds
3. Sift in the flour through a sieve, folding it in
4. Beat the egg whites until stiff peaks form and fold these in to the mixture
5. Bake in a cake tin at 180°C (356°F) for 45 minutes to an hour
6. Use a skewer to check it's baked, then rest for 10-15 minutes before turning out of the tin to cool further
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CHAPTERS
00:00 Introduction
00:39 For this recipe, you will need...
01:05 The basic mixture
02:49 Adding the flour
03:52 Adding caraway seeds
04:27 Whisking the egg whites
05:21 Folding in
06:03 Into the baking tin
06:50 Baking the cake
07:10 Serving
Quick and Easy Chia Seed Pie #425
Delicious and easy chia seed pie recipe. This pie can be the perfect base for a cake. Delicious and easy recipe, highly recommended!
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Baking dish: 22 cm.
Ingredients:
- 2 eggs
- 1/4 teaspoon salt
- 10 grams of vanilla sugar (2 teaspoons)
- 100 grams of sugar (1/2 cup)
- 90 ml vegetable oil
- 65 ml milk
- 100 grams of semolina (2/3 cup)
- 45 grams of chia seeds (3 tablespoons)
- 100 grams of wheat flour (1/2 cup)
- 1 teaspoon baking powder
Bake in preheated 325°F (170°C) oven / 25-30 minutes.
Bon appetit!
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Lemon Poppy Seed Cake with Lemon Curd and White Chocolate
I am so glad to share with you this amazing lemony dessert that I simply adore. This Lemon Poppy Seed Cake with Lemon Curd and White Chocolate Cream Cheese filling is out of this word. It is so flavorful and refreshing and has a great combination of textures. The cake consists of a lemon and poppy seed sponge cake at the bottom, with a mousse-like texture white chocolate, poppy seed and cream cheese filling and a homemade lemon curd insert and topping.
To print the recipe check the full recipe on my blog:
#lemonpoppyseedcake #lemoncake #lemoncurd
0:00 - Intro
0:44 - Lemon Poppy Seed Cake
2:40 - Baking Time
2:48 - Lemon Curd
3:51 - White Chocolate Cream Cheese Filling
5:20 - Assemble the Cake
7:00 - Add lemon Curd Topping
7:25 - Decorating the Cake
8:04 - Enjoying the Cake
Makes about 12 servings
Lemon Poppy Seed Cake
2/3 cup (80g) all-purpose flour
1/4 tsp (1g) salt
1 tsp (3g) baking powder
1 tbsp (10g) poppy seeds
1/3 cup (70g) sugar
lemon zest of 1 lemon
2 tbsp (30g) butter , softened
2 tbsp (30g) vegetable oil
1 egg
1/4 tsp (1g) vanilla extract
2 tbsp (30g) buttermilk
White Chocolate Cream Cheese Filling
5.5 oz (150g) white chocolate , small pieces
3 tbsp (45g) whipping cream
1 tsp (3g) gelatin powder
1 tbsp (15ml) cold water
13 oz (370g) cream cheese , room temperature
2 tbsp (16g) powdered sugar
1/2 tsp (3g) vanilla extract
1 tbsp (10g) poppy seeds
2/3 cup (160g) whipping cream (35% fat) , chilled
Lemon Curd
2 eggs
1/2 cup (100g) sugar
1 tbsp (10g) lemon zest from 2 lemons
1/3 cup (80ml) fresh lemon juice
2 tbsp (30g) unsalted butter , cut into small pieces
For Decoration
poppy seeds
white chocolate curls
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