Description
Zarter Mürbeteig trifft auf saftige Mohnfüllung und eine cremige Schmandhaube. Sanft nussig, angenehm süß, mit feiner Vanillenote – goldgelb gebacken, verführt dieser Kuchen mit jeder samtigen, aromatischen Gabel.
Ingredients
Scale
- 80 g Butter
- 1 Ei
- 170 g Mehl
- 80 g Zucker
- 1 TL Backpulver
- 150 g Mohnback
- 2 EL Grieß
- 500 ml Milch
- 100 g Zucker
- 250 g Schmand (for filling)
- 250 g Schmand (for topping)
- 20 g Zucker
- 2 EL Milch
- 2 Eigelb
- 2 Eiweiß
Instructions
- Begin by preparing the dough. In a large mixing bowl, combine the flour, butter (cut into small pieces), sugar, one egg, and baking powder. Using your hands or a dough hook, knead all the ingredients together until a smooth, homogenous dough forms. Make sure not to overwork the dough. Once ready, press the dough evenly onto the bottom of a springform pan, covering the base completely and forming a slight edge up the sides. Set the pan aside while you prepare the filling.
- For the poppy seed filling, pour the milk into a medium saucepan and heat it gently over medium heat. Add the Mohnback (poppy seed paste), semolina (Grieß), sugar, and 250 g of Schmand. Whisk the mixture continuously to ensure it is well combined and smooth. Allow the filling to come to a gentle boil while stirring constantly, then reduce the heat and simmer for a few minutes until the mixture thickens slightly. Remove from the heat and let it cool for a few minutes.
- Once the filling has cooled slightly, pour it evenly over the prepared dough base in the springform pan. Use a spatula to smooth out the surface so the filling covers the dough evenly.
- Preheat the oven to 190°C with fan (Umluft). Place the cake in the preheated oven and bake for 30 to 35 minutes, or until the filling is set and the edges of the dough are lightly golden.
- While the cake is baking, prepare the topping (Guss). In a clean bowl, whisk together 250 g of Schmand, 20 g of sugar, 2 tablespoons of milk, and the 2 egg yolks until the mixture is smooth and creamy. In a separate bowl, beat the 2 egg whites with a hand mixer until stiff peaks form. Gently fold the beaten egg whites into the Schmand mixture using a spatula, being careful not to deflate the mixture.
- After the first baking time is up, remove the cake from the oven. Carefully spread the Schmand topping evenly over the hot poppy seed layer, smoothing the surface with a spatula.
- Return the cake to the oven and bake for an additional 10 to 15 minutes at the same temperature, or until the topping is lightly set and just beginning to color.
- Take the cake out of the oven and allow it to cool in the pan. Once cooled, remove the cake from the springform pan and transfer it to a serving platter. Slice and serve the cake as desired.
Notes
For best results, allow the cake to cool completely before slicing, as this will help the layers set and make cutting easier. You can dust the cooled cake with powdered sugar for an extra touch. Store leftovers in the refrigerator and consume within a few days. If you prefer a more intense poppy seed flavor, you can increase the amount of Mohnback slightly. Be sure to use Schmand, a type of sour cream popular in German baking, for authentic flavor and texture.
- 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
