Description
Saftig-zarter Mohn-Pudding-Kuchen mit goldbrauner Kruste, cremiger Vanille-Milchfüllung und feinem Mohn-Aroma. Die Kombination aus lockerem Teig und samtiger Puddingfüllung verführt mit süßer, nussiger Tiefe bei jedem Bissen.
Ingredients
Scale
- 200 g Zucker
- 200 g Margarine oder Butter
- 1 Prise Salz
- 1 Pck. Vanillezucker
- 1 Ei
- 375 g Mehl
- 1 Pck. Backpulver
- 750 ml Milch
- 2 Pck. Vanillepuddingpulver
- 200 g Mohn
- 150 g Zucker
Instructions
- Begin by preparing the dough. In a large mixing bowl, combine 200 g of sugar, 200 g of softened margarine or butter, and a pinch of salt. Beat these ingredients together until the mixture is creamy and smooth.
- Add 1 packet of vanilla sugar and 1 egg to the creamy mixture. Continue mixing thoroughly until all ingredients are well incorporated and the mixture is homogeneous.
- In a separate bowl, sift together 375 g of flour and 1 packet of baking powder. Gradually add this dry mixture to the wet ingredients, mixing continuously to form a smooth, pliable dough without lumps.
- Divide the dough into two parts: take approximately three-quarters of the dough and prepare your baking pan (a round cake or tart pan) by lightly greasing it. Roll out this portion of dough on a floured surface to fit the base and sides of the pan, lifting the edges up about 3 cm to create a border for the filling.
- Preheat your oven to 180°C (356°F) using the convection (Umluft) setting to ensure even baking.
- Next, prepare the filling. In a large saucepan, pour 750 ml of cold milk. Add 2 packets of vanilla pudding powder, 150 g of sugar, and 200 g of ground poppy seeds (Mohn) into the milk. Whisk the mixture well to dissolve the pudding powder and evenly distribute the sugar and poppy seeds.
- Place the saucepan over medium heat and stir the mixture constantly to prevent lumps from forming. Bring it to a gentle boil, and once boiling, continue stirring and let it thicken for about five minutes. This process allows the pudding to cook fully and the poppy seeds to absorb moisture, creating a creamy, thick filling.
- After the pudding filling has thickened, remove it from the heat and let it cool slightly but not set.
- Pour the warm poppy seed pudding evenly over the prepared dough base in the baking pan, spreading it carefully to cover the surface without spilling over the edges.
- Take the remaining quarter of the dough and crumble it gently over the pudding layer, creating a crumbly topping that will bake into a golden crust.
- Place the assembled cake in the preheated oven and bake for 40 to 45 minutes at 180°C with convection. The top should turn a lovely golden brown, and the filling should be set but still moist.
- Once baked, remove the cake from the oven and let it cool completely in the pan. Cooling allows the pudding filling to firm up and makes slicing easier without the filling running.
- For an alternative method, instead of rolling out the dough, you can place the entire dough directly into the greased baking pan and press it evenly into the base and up the sides using your hands. This method is simple and effective, helping to save time and reduce mess.
Notes
Instead of rolling out the dough, you can simply place it in the greased baking pan and press it into shape with your hands. This method is surprisingly effective and simplifies the preparation process.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
