Description
Waldviertler Mohntorte Rezept – Das Rezept für eine Waldviertler Mohntorte ist sehr beliebt und klassisch. Schnelle und Einfache Torten Rezepte.
Ingredients
Scale
- 1 Pk Backpulver
- 200 g Dinkelmehl (oder griffiges Mehl)
- 200 g gemahlener Mohn
- 200 g Joghurt
- 180 g Staubzucker
- 1 Pk Vanillinzucker
- 180 ml Öl
- 5 Stk Eier
- 1 EL Butter (für die Form)
- 5 EL Brösel (für die Form)
- 80 g Marmelade (zum Bestreichen)
- 500 g Milchschokolade (für die Glasur)
Instructions
- Preheat your oven to 180°C (356°F) with both top and bottom heat. Prepare a springform or cake pan by greasing it thoroughly with 1 tablespoon of butter. Sprinkle 5 tablespoons of breadcrumbs (Brösel) evenly over the buttered surface to coat the pan and prevent the cake from sticking.
- Separate the 5 eggs, placing the yolks in one mixing bowl and the whites in another clean bowl. Set the egg whites aside for later.
- To the egg yolks, add 180 g of powdered sugar (Staubzucker), 1 packet of vanilla sugar (Vanillinzucker), and 180 ml of oil. Using a hand mixer or stand mixer, beat the mixture until it becomes pale, thick, and creamy. This should take about 3-5 minutes.
- Add 200 g of ground poppy seeds (gemahlener Mohn) and 200 g of yogurt to the yolk mixture. Mix until all ingredients are well combined and you have a homogeneous batter.
- In a separate bowl, sift together 1 packet of baking powder (Backpulver) and 200 g of spelt flour (Dinkelmehl) or all-purpose flour. Sifting ensures that the baking powder is evenly distributed and the cake will rise uniformly.
- Beat the reserved egg whites with a pinch of salt until stiff peaks form. The beaten egg whites should be glossy and hold their shape when you lift the beaters.
- Gently fold the sifted flour mixture and the beaten egg whites into the poppy seed batter in alternating portions. Start by adding about one-third of the flour mixture, fold gently, then add one-third of the egg whites, and continue alternating until everything is incorporated. Be careful not to overmix, as you want to retain as much air as possible for a light texture.
- Pour the finished batter into the prepared cake pan. Smooth the surface with a spatula to ensure even baking.
- Place the pan in the preheated oven and bake for approximately 40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully run a knife around the edge and release the cake from the pan. Let it cool completely on a wire rack.
- Once the cake has fully cooled, use a long serrated knife to slice it horizontally into two even layers.
- Spread 80 g of jam (such as apricot or raspberry) evenly over the bottom layer. Place the second cake layer on top and gently press down to secure.
- Melt 500 g of milk chocolate in a heatproof bowl set over a pot of simmering water (double boiler) or in short bursts in the microwave, stirring frequently, until smooth and glossy. Allow the chocolate to cool slightly so it thickens just a bit but is still pourable.
- Pour the melted milk chocolate over the top of the cake, using a spatula to spread it evenly over the surface and sides, ensuring the entire cake is coated with a smooth chocolate glaze. Allow the glaze to set at room temperature before serving.
Notes
This cake can also be finished with a lemon glaze instead of the milk chocolate glaze for a lighter, tangier flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg