Best Mohntorte Poppy Seed Cake Recipes

MOHNTORTE (POPPY SEED CAKE)

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.

POPPY SEED TORTE

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.