Description
Saftiger Mohnkuchen mit zarter Krume, aromatisch-nussigem Geschmack und feiner Vanillenote. Die samtige Textur vereint knusprige Kruste und weichen Kern – einfach, schnell und ohne Rührgerät zubereitet.
Ingredients
Scale
- 1 Tasse Öl
- 2 Tassen Zucker
- 2 Pck. Vanillezucker
- 4 St. Eigelb
- 2 Tassen Naturjoghurt
- 2 Tassen Mehl
- 2 Tassen gemahlener Mohn
- 1 Pck. Backpulver
- 150g Zartbitterschokolade (für die Glasur)
- 2 EL Öl (für die Glasur)
Instructions
- Begin by preparing all the ingredients measured according to the recipe. Make sure you have 1 cup of oil, 2 cups of sugar, 2 packets of vanilla sugar, 4 egg yolks, 2 cups of natural yogurt, 2 cups of flour, 2 cups of ground poppy seeds, and 1 packet of baking powder ready for the batter.
- In a large mixing bowl, combine the oil, sugar, and vanilla sugar first. Use a whisk or a spoon to mix these ingredients thoroughly until the sugar starts to dissolve into the oil, creating a smooth, slightly thickened mixture.
- Add the 4 egg yolks to the mixture. Stir them in carefully and continuously until the yolks are fully incorporated and the batter appears homogenous with a creamy consistency.
- Next, add the natural yogurt to the bowl. Mix everything together well, ensuring the yogurt is evenly distributed throughout the batter, which will help keep the cake moist.
- Sift the flour and baking powder together to avoid lumps and then gradually add this dry mixture into the wet ingredients. Stir carefully but thoroughly to combine all the ingredients into a smooth batter without any flour pockets.
- Fold in the ground poppy seeds evenly throughout the batter, making sure they are well incorporated to give the cake its characteristic flavor and texture.
- Prepare a baking tray by lining it with baking paper to prevent the cake from sticking. Pour the batter onto the baking tray and spread it out evenly with a spatula to ensure uniform thickness across the surface.
- Preheat your oven to 180 °C (356 °F). Place the baking tray in the oven and bake the cake for approximately 40 minutes. To check if it is done, insert a toothpick into the center of the cake; if it comes out clean or with a few dry crumbs, the cake is ready.
- Once baked, carefully remove the cake from the oven and allow it to cool completely on a cooling rack. Cooling is important to ensure the cake sets properly and the glaze will adhere well.
- For the glaze, melt 150 grams of dark chocolate together with 2 tablespoons of oil in a small heatproof bowl. This can be done over a double boiler or gently in the microwave in short bursts, stirring frequently to prevent burning.
- Once the glaze is smooth and fully melted, spread it evenly over the cooled cake surface using a spatula or the back of a spoon. Make sure to cover the entire top for a rich chocolate finish.
- Let the glaze set at room temperature until it hardens slightly before cutting and serving the cake.
- Note that the egg whites separated from the yolks in this recipe are not wasted; you can save them to use in another baking project or recipe.
Notes
This recipe uses only egg yolks; save the leftover egg whites to use in other recipes such as meringues or angel food cake. The cake is designed to be made without an electric mixer, making it simple and accessible. For a softer glaze, you can add a little more oil. Always ensure the cake is fully cooled before glazing to prevent melting the chocolate.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 8 Portionen
- Calories: 350-450
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 15-25g
- Saturated Fat: 8-12g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
