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    You are in: Home / Recipes / Mohnstriezel -- Poppy Seed Cake Recipe
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    Mohnstriezel -- Poppy Seed Cake

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    3 hrs

    1 hr

    Sackville's Note:

    A classic German cake. Goes well with your afternoon tea or coffee.

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    Ingredients:

    Yield:

    cakes

    Units: US | Metric

    Dough

    Filling

    Directions:

    1. 1
      Place the poppy seeds for the filling in a bowl, cover with boiling water and soak for three hours.
    2. 2
      Pour the lukewarm water into a small bowl and sprinkle the yeast and 1/2 teaspoon sugar on top.
    3. 3
      Leave for a few minutes until frothy.
    4. 4
      Transfer the yeast to a large bowl.
    5. 5
      Dissolve the 1/2 cup sugar in the milk and then stir the milk into the yeast.
    6. 6
      Beat in three cups of the flour about 1/4 cup at a time.
    7. 7
      Beat in the eggs one by one and then the butter, which should be broken into bits.
    8. 8
      Beat until the dough can be gathered into a ball.
    9. 9
      Transfer to a lightly floured surface and knead in the remaining cup of flour a few tablespoons at a time.
    10. 10
      The dough will be stiff and quite dry.
    11. 11
      Shape it into a rough ball, place it in a mixing bowl and add enough cold water to cover the dough by several inches.
    12. 12
      In 10-15 minutes the top of the dough should rise above the surface of the water.
    13. 13
      Remove the dough from the water and pat dry with paper towels.
    14. 14
      Return to a floured board and knead again for about 10 minutes until the dough is smooth and elastic.
    15. 15
      Shape into a ball and place in a lightly buttered bowl.
    16. 16
      Cover and let rise in a warm place for about 30 minutes or until doubled.
    17. 17
      Meanwhile, drain the poppy seeds and spread them out on paper towels to dry.
    18. 18
      Then pulverize them in an electric blender or with a mortar and pestle.
    19. 19
      Combine the seeds with the almonds, raisin and lemon peel in a large bowl.
    20. 20
      In a heavy saucepan, bring 3/4 cup of the milk and the sugar to a boil.
    21. 21
      Reduce the heat to low and whisk in the 2 tbsp flour in the remaining 1/4 cup of milk.
    22. 22
      Slowly beat the flour and milk mixture into the simmering milk.
    23. 23
      Bring to a boil again, whisking constantly until the mixture is thick and smooth.
    24. 24
      Pour over the poppy seed mixture and stir well, then beat in the egg yolk.
    25. 25
      Separately, beat the egg white until it forms peaks.
    26. 26
      Fold into the poppy-seed filling.
    27. 27
      Grease the bottom and sides of two 5 x 10 x 2-1/2 inch loaf pans with the soft butter and set aside.
    28. 28
      Preheat the oven to 375 F.
    29. 29
      When the dough has risen, punch it down and divide in half.
    30. 30
      Roll each half into a rectangle about 10 x 15 inches and 1/4 inch thick.
    31. 31
      Spread the filling evenly over the rectangles to within 1/2 inch of their edges.
    32. 32
      Dribble 4 tbsp of melted butter over each and then shape them by rolling each 10 inch side into the centre, jelly-roll fashion.
    33. 33
      Hold both sides together and flip so the seam is on the bottom when the cake is set in its pan.
    34. 34
      Brush 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.
    35. 35
      Cool in the pans for about five minutes, then turn onto a cake rack.
    36. 36
      Cool completely before serving.

    Ratings & Reviews:

    • on January 24, 2005

      55

      This is a great recipe that I make for my family...just a suggestion... Solo makes poppy seed filling and have not found it hard to get.. Will cut down some prep time.. My mom also would make this recipe not as a yeast dough, but more cake like.. I prefer the yeast..

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2004

      55

      I finally made this! Although it was time consuming, it tasted just as I remember when I was a little girl and my grandmother made it at Christmas time. I gave some to my father and my aunt. They said it was wonderful! and just as they remembered. I will make it again and again! Thank you Sackville Girl for giving me the recipe! It brought back a lot of memories:)

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    45%
    Total Fat 186.5 g
    287%
    Saturated Fat 79.8 g
    399%
    Cholesterol 723.2 mg
    241%
    Sodium 694.5 mg
    28%
    Total Carbohydrate 451.3 g
    150%
    Dietary Fiber 25.9 g
    103%
    Sugars 213.2 g
    852%
    Protein 78.3 g
    156%

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