Best Mohntorte Poppy Seed Cake Recipes

MOHNTORTE (POPPY SEED CAKE)

Mohntorte (Poppy Seed Cake) image

Provided by Molly O'Neill

Time 1h30m

Yield Eight to ten servings

Number Of Ingredients 14

Ingredients

Butter and flour for coating pan
1 1/2 cups poppy seeds
1 1/2 cups finely ground almonds
1/2 cup bread crumbs
1/8 teaspoon ground cinnamon
1/8 teaspoon ground clove
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 1/4 cups confectioners' sugar, plus additional for garnish
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
9 eggs, separated
1/2 cup plus 3 tablespoons sugar

Steps:

Preheat oven to 350 degrees. Butter a 9-inch kugelhopf mold and coat with flour. Place the poppy seeds in a blender and blend until ground fine. Transfer to a bowl and mix in the ground almonds, bread crumbs, cinnamon, clove, baking powder and salt. Set aside.
In a mixing bowl with an electric mixer, cream the butter and the confectioners' sugar until light. Mix in the lemon zest and the vanilla. Beat in the egg yolks one at a time.
In a separate bowl, whip the egg whites until soft peaks form. Gradually add the sugar and whip until stiff but not dry. Fold the whites into the yolk mixture. Fold in the poppy seed mixture.
Scrape the batter into the prepared pan. Bake until a skewer inserted into the center of the cake comes out clean, about 55 minutes. Place the pan on a rack to cool. Turn the cake out onto a cake plate and sift confectioners' sugar over the top.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 22 grams, Carbohydrate 28 grams, Fat 40 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 197 milligrams, Sugar 16 grams, TransFat 1 gram

POPPY SEED TORTE

Poppy Seed Torte image

I've loved this torte since I was a youngster, and now I can pass it on to my eight grandchildren. It's easy to make and tastes so good!

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 10-14 servings.

Number Of Ingredients 17

Ingredients

1/3 cup poppy seeds
3/4 cup whole milk
1-1/2 teaspoons vanilla extract
3/4 cup butter, softened
1-1/2 cups sugar
2 cups cake flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
4 large egg whites, stiffly beaten
FILLING:
3/4 cup sugar
5 teaspoons cornstarch
2-1/4 cups whole milk
6 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1/4 cup chopped walnuts, optional
Confectioners' sugar

Steps:

Place poppy seeds and milk in a small bowl; soak for 1 hour. Add vanilla. In a large bowl, cream butter and sugar until light and fluffy. Add poppy seed mixture. , Sift together the flour, baking powder and salt; add to creamed mixture. Fold in egg whites. Spread into two well-greased and lightly floured 8-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla and nuts of desired. , Split cakes in half and spread filling between layers. Chill. Just before serving, dust with confectioners' sugar.

Nutrition Facts : Calories 366 calories, Fat 15g fat (8g saturated fat), Cholesterol 125mg cholesterol, Sodium 259mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.

SOLO POPPY SEED CAKE

Solo Poppy Seed Cake image

This was a Slovak traditional cake that was passed down in my family which I make for special occasions and now its my birthday cake. Solo still prints the recipe on the back of its label of Poppy Seed filling. I did not find the recipe in here and wanted to share this truly delectable for all to enjoy since I hate seeing lemon with it-just ruins it. I hear complaints that people think poppy seed is dry and stay away from it. You haven't eaten it properly then! I love poppy seed! It is so addicting! Very moist and good right out of the oven. Even better next day when flavors have mellowed. Its really good cold too. Its so good, it doesn't need frosting!! I will post my lighter version that I use now just for me since I am dieting and for my hypoglycemia. Enjoy!

Provided by Wicked Creations

Categories Dessert

Time 1h45m

Yield 1 bundt, 14-16 serving(s)

Number Of Ingredients 10

Ingredients

1 cup butter (softened-I used butter better for the cake) or 1 cup margarine (softened-I used butter better for the cake)
1 1/2 cups sugar
12 1/2 ounces solo ground poppy seed filling (1 can)
4 egg yolks
4 egg whites
1 teaspoon vanilla extract
1 cup sour cream (diary)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Steps:

Preheat oven to 350°F
Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
Beat butter and sugar in a large bowl with electric mixer until light and fluffy.
Add poppy seed filling and beat until blended.
Beat in egg yolks one at a time, beating well after each addition.
Add vanilla and sour cream and beat just until blended.
In a small bowl, blend flour, baking soda and salt.
Add flour mixture to poppy seed mixture gradually beating well after each addition.
In a separate bowl, beat whites with electric mixer untill stiff peaks form.
Fold whites into batter and spread in prepared pans.
Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in center comes out clean.
Cool in pan on wire rack for 10 minutes.
Remove from pan and cool completely on rack. Dust with confectioners' sugar just before serving if desired.