Description
Saftiger Mohnkuchen trifft auf zarte Vanillecreme, durchzogen von feiner Schokolade. Buttrig-weicher Boden, cremige Füllung und knusprige Kruste verschmelzen zu einem unwiderstehlichen Blechkuchengenuss.
Ingredients
Scale
- 500 g Butter
- 5 Eier
- 250 g Zucker
- 1 Pck. Vanillezucker
- 250 g Mehl
- 1 Pck. Backpulver
- 1 Prise Salz
- 1 Becher saure Sahne
- 250 g Mohn
- 1 Pck. Puddingpulver, Vanillegeschmack
- 12 EL Puderzucker
- 2 EL Kakaopulver
- 250 g Kokosfett
- 500 ml Milch
Instructions
- Preheat your oven to 150°C (300°F). Prepare a baking sheet by lining it with baking paper or greasing it well and dusting it with breadcrumbs to prevent sticking.
- In a large mixing bowl, add 250 grams of softened butter, 3 eggs, 250 grams of sugar, the packet of vanilla sugar, the packet of baking powder, a pinch of salt, and one container of sour cream. Use an electric mixer to blend these ingredients together until the mixture is creamy and well combined.
- Gradually sift in the flour and add the poppy seeds (Mohn) to the mixture. Gently fold everything together using a spatula or mixer until a smooth, even batter forms.
- Pour the batter onto the prepared baking sheet and spread it evenly with a spatula, making sure the surface is level for uniform baking.
- Bake the cake in the preheated oven for about 20 to 30 minutes. Keep an eye on the cake and check for doneness using a toothpick or cake tester. The cake should only become very lightly golden, as over-baking can make it dry.
- Once the cake passes the toothpick test (the pick comes out clean), remove it from the oven and allow it to cool completely on the baking sheet.
- While the cake is cooling, prepare the vanilla pudding. In a saucepan, combine the vanilla pudding powder with 500 ml of milk (or as directed on the package) and cook according to the package instructions, stirring constantly, until thickened. Remove from heat and let the pudding cool completely, stirring occasionally to prevent a skin from forming.
- In a clean bowl, beat the remaining 250 grams of softened butter with 6 tablespoons of powdered sugar until the mixture is light and fluffy.
- Once the pudding is completely cooled to room temperature, gradually add it, one spoonful at a time, to the butter-sugar mixture, beating well after each addition. This will create a smooth and creamy vanilla buttercream.
- Spread the vanilla buttercream evenly over the cooled poppy seed cake base, smoothing the top with a spatula.
- For the chocolate glaze, crack the remaining 2 eggs into a mixing bowl and add 6 tablespoons of powdered sugar and 2 tablespoons of cocoa powder. Whisk everything together until smooth and well combined.
- Gently melt the coconut fat (Kokosfett) in a small saucepan over low heat without letting it get too hot. Once melted, slowly pour the coconut fat into the chocolate mixture, whisking constantly until you have a smooth, glossy glaze.
- Carefully pour or spread the chocolate glaze over the vanilla cream layer, using a spatula to ensure even coverage.
- Place the finished cake in the refrigerator and chill for at least 3 hours, or preferably overnight, to allow the layers to set and the flavors to meld.
- Once fully chilled, slice the cake into squares and serve. Enjoy your delicious poppy seed cake with vanilla cream and chocolate glaze!
Notes
For best results and clean layers, make sure each component is completely cooled before assembling. Allowing the cake to chill overnight helps the flavors mature and the layers to firm up, making slicing easier. You can substitute sour cream with crème fraîche or Greek yogurt if desired. Store leftovers in the refrigerator, covered, for up to 3 days.
- 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
