A classic German cake. Goes well with your afternoon tea or coffee.
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Units: US | Metric
- 1/4 cup lukewarm water
- 3 (7 g) packages active dry yeast
- 1/2 cup sugar, plus
- 1 teaspoon sugar
- 1/2 cup lukewarm milk
- 4 cups sifted all-purpose flour
- 2 eggs, at room temperature
- 1/4 lb unsalted butter, softened
- 1Place the poppy seeds for the filling in a bowl, cover with boiling water and soak for three hours.
- 2Pour the lukewarm water into a small bowl and sprinkle the yeast and 1/2 teaspoon sugar on top.
- 3Leave for a few minutes until frothy.
- 4Transfer the yeast to a large bowl.
- 5Dissolve the 1/2 cup sugar in the milk and then stir the milk into the yeast.
- 6Beat in three cups of the flour about 1/4 cup at a time.
- 7Beat in the eggs one by one and then the butter, which should be broken into bits.
- 8Beat until the dough can be gathered into a ball.
- 9Transfer to a lightly floured surface and knead in the remaining cup of flour a few tablespoons at a time.
- 10The dough will be stiff and quite dry.
- 11Shape it into a rough ball, place it in a mixing bowl and add enough cold water to cover the dough by several inches.
- 12In 10-15 minutes the top of the dough should rise above the surface of the water.
- 13Remove the dough from the water and pat dry with paper towels.
- 14Return to a floured board and knead again for about 10 minutes until the dough is smooth and elastic.
- 15Shape into a ball and place in a lightly buttered bowl.
- 16Cover and let rise in a warm place for about 30 minutes or until doubled.
- 17Meanwhile, drain the poppy seeds and spread them out on paper towels to dry.
- 18Then pulverize them in an electric blender or with a mortar and pestle.
- 19Combine the seeds with the almonds, raisin and lemon peel in a large bowl.
- 20In a heavy saucepan, bring 3/4 cup of the milk and the sugar to a boil.
- 21Reduce the heat to low and whisk in the 2 tbsp flour in the remaining 1/4 cup of milk.
- 22Slowly beat the flour and milk mixture into the simmering milk.
- 23Bring to a boil again, whisking constantly until the mixture is thick and smooth.
- 24Pour over the poppy seed mixture and stir well, then beat in the egg yolk.
- 25Separately, beat the egg white until it forms peaks.
- 26Fold into the poppy-seed filling.
- 27Grease the bottom and sides of two 5 x 10 x 2-1/2 inch loaf pans with the soft butter and set aside.
- 28Preheat the oven to 375 F.
- 29When the dough has risen, punch it down and divide in half.
- 30Roll each half into a rectangle about 10 x 15 inches and 1/4 inch thick.
- 31Spread the filling evenly over the rectangles to within 1/2 inch of their edges.
- 32Dribble 4 tbsp of melted butter over each and then shape them by rolling each 10 inch side into the centre, jelly-roll fashion.
- 33Hold both sides together and flip so the seam is on the bottom when the cake is set in its pan.
- 34Brush the tops with the egg and cream mixture and bake on a middle oven shelf for 1 hour or until the cakes are golden brown and crusty.
- 35Cool in the pans for about five minutes, then turn onto a cake rack.
- 36Cool completely before serving.
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Nutritional Facts for Mohnstriezel -- Poppy Seed Cake
Serving Size: 1 (2145 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3699.9
- Calories from Fat 1679
- Total Fat 186.5 g
- Saturated Fat 79.8 g
- Cholesterol 723.2 mg
- Sodium 694.5 mg
- Total Carbohydrate 451.3 g
- Dietary Fiber 25.9 g
- Sugars 213.2 g
- Protein 78.3 g