MOHNTORTE (POPPY SEED CAKE)
Provided by Molly O'Neill
Categories dessert, side dish
Time 1h30m
Yield Eight to ten servings
Number Of Ingredients 14
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
MOHNSTRIEZEL -- POPPY SEED CAKE
Make and share this Mohnstriezel -- Poppy Seed Cake recipe from Food.com.
Provided by Sackville
Categories Yeast Breads
Time 4h
Yield 2 cakes
Number Of Ingredients 19
Steps:
- Place the poppy seeds for the filling in a bowl, cover with boiling water and soak for three hours.
- Pour the lukewarm water into a small bowl and sprinkle the yeast and 1/2 teaspoon sugar on top.
- Leave for a few minutes until frothy.
- Transfer the yeast to a large bowl.
- Dissolve the 1/2 cup sugar in the milk and then stir the milk into the yeast.
- Beat in three cups of the flour about 1/4 cup at a time.
- Beat in the eggs one by one and then the butter, which should be broken into bits.
- Beat until the dough can be gathered into a ball.
- Transfer to a lightly floured surface and knead in the remaining cup of flour a few tablespoons at a time.
- The dough will be stiff and quite dry.
- Shape it into a rough ball, place it in a mixing bowl and add enough cold water to cover the dough by several inches.
- In 10-15 minutes the top of the dough should rise above the surface of the water.
- Remove the dough from the water and pat dry with paper towels.
- Return to a floured board and knead again for about 10 minutes until the dough is smooth and elastic.
- Shape into a ball and place in a lightly buttered bowl.
- Cover and let rise in a warm place for about 30 minutes or until doubled.
- Meanwhile, drain the poppy seeds and spread them out on paper towels to dry.
- Then pulverize them in an electric blender or with a mortar and pestle.
- Combine the seeds with the almonds, raisin and lemon peel in a large bowl.
- In a heavy saucepan, bring 3/4 cup of the milk and the sugar to a boil.
- Reduce the heat to low and whisk in the 2 tbsp flour in the remaining 1/4 cup of milk.
- Slowly beat the flour and milk mixture into the simmering milk.
- Bring to a boil again, whisking constantly until the mixture is thick and smooth.
- Pour over the poppy seed mixture and stir well, then beat in the egg yolk.
- Separately, beat the egg white until it forms peaks.
- Fold into the poppy-seed filling.
- Grease the bottom and sides of two 5 x 10 x 2-1/2 inch loaf pans with the soft butter and set aside.
- Preheat the oven to 375 F.
- When the dough has risen, punch it down and divide in half.
- Roll each half into a rectangle about 10 x 15 inches and 1/4 inch thick.
- Spread the filling evenly over the rectangles to within 1/2 inch of their edges.
- Dribble 4 tbsp of melted butter over each and then shape them by rolling each 10 inch side into the centre, jelly-roll fashion.
- Hold both sides together and flip so the seam is on the bottom when the cake is set in its pan.
- 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.
- Cool in the pans for about five minutes, then turn onto a cake rack.
- Cool completely before serving.
Nutrition Facts : Calories 3699.9, Fat 186.6, SaturatedFat 79.9, Cholesterol 723.3, Sodium 694.5, Carbohydrate 451.4, Fiber 25.9, Sugar 213.2, Protein 78.3
POPPY SEED CAKE
As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 426 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 184mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
GERMAN YEAST POPPY SEED ROLL MOHNSTRIEZEL
This is the traditional German Poppy seed roll recipe with a different way of preparing the dough by putting dough in Cold water for 15 minutes.
Provided by Olha7397
Categories Yeast Breads
Time 1h35m
Yield 2 cakes
Number Of Ingredients 20
Steps:
- TO MAKE THE DOUGH: Place the poppy seeds in a bowl, pour in enough boiling water to cover them by an inch and soak for 3 hours.
- Pour the lukewarm water into a small, shallow bowl and sprinkle the yeast and 1/2 teaspoon of the sugar over it.
- Let the yeast and sugar stand 2 or 3 minutes, then stir to dissolve them completely.
- Set in a warm, draft-free spot, such as an unlighted oven, for 3 to 5 minutes, or until the mixture almost doubles in volume.
- Transfer the yeast to a large mixing bowl.
- Dissolve the 1/2 cup of sugar in the milk and then stir the milk into the yeast.
- Beat in 3 cups of the sifted flour about 1/4 at a time.
- Beat in the eggs one at a time and then the 1/4 pound butter broken into bits, and continue to beat until the dough can be gathered into a compact ball.
- Transfer it to a lightly floured board and knead in the remaining cup of flour a few tablespoons at a time, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself.
- Knead until all the flour is incorporated and the dough is stiff and quite dry.
- Shape it into a rough ball, place it in a mixing bowl, and add enough COLD water to cover the dough by several inches.
- In 10 to 15 minutes, the top of the ball of dough should rise above the surface of the water.
- Remove the dough from the water and pat the surface as dry as you can with paper towels.
- Return it to a floured board, punch it down, and knead again for 10 minutes, until the dough is smooth and elastic.
- Shape the dough into a ball, place it in a lightly buttered bowl, and cover loosely with a kitchen towel.
- Let the dough rise in a warm draft-free place for about 30 minutes, or until it doubles in bulk.
- I put the dough in the oven with the pilot light on for warmth.
- FOR THE FILLING: Meanwhile, for the filling, drain the poppy seeds and spread them out on paper towels to dry.
- Then pulverize them, 1/2 cup or so at a time, in an electric blender or with a mortar and pestle and combine them with the almonds, raisins and lemon peel in a large bowl.
- In a heavy saucepan, combine 3/4 cup of the milk and sugar and bring to a boil over moderate heat.
- Reduce the heat to low.
- With a whisk, beat the 2 Tablespoons of flour into the remaining 1/4 cup of milk, then slowly beat it into the simmering milk.
- Again bring to a boil, whisking constantly, until the mixture is thick and smooth.
- Pour it over the poppy-seed mixture and stir well.
- Then beat in the egg yolk.
- In a separate bowl, beat the egg white until it forms firm unwavering peaks on the beater when it is lifted out of the bowl.
- With a rubber spatula, fold the egg white gently but thoroughly, into the poppy-seed filling.
- TO MAKE THE ROLL: Coat the bottom and sides of two 5 by 10 by 2 1/2-inch loaf pans with 2 tablespoons of soft butter and set them aside.
- Preheat the oven to 375 F.
- When the dough has risen, punch it down and divide it into two equal pieces.
- On a lightly floured surface, roll each half into a rectangle about 10 by 15 inches and a little less than 1/4 inch thick.
- With a spatula, spread the filling evenly over the two rectangles to within 1/2 inch of their edges.
- Dribble 4 Tablespoons of melted butter over each and then shape them as follows: First roll one long side to the center, jelly-roll fashion, then roll the opposite side to the center jelly-roll fashion.
- Firmly holding both sides together, turn each cake over so that the seam is on the bottom when the cake is set in its pan.
- Brush the tops with the egg and cream mixture and bake in the middle of the oven for 1 hour, or until the cakes are golden brown and crusty.
- Cool in the pans for 5 minutes or so, then turn them out on a cake rack.
- Cool completely before serving.
- To make two 10-inch loaves The Cooking of Germany.
- Time Life Web site to order poppy seed grinders.
- http://www.
- texastastes.
- com/p275.
- htm.
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GERMAN POPPY SEED ROLL (MOHNSTRIEZEL) - ESTER KOCHT
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5/5 (3)Category Afternoon Coffee, Afternoon Tea, BreakfastCuisine European, GermanTotal Time 4 hrs
- Warm milk in the microwave. Pour half of the milk in a jar. Put the butter in the remaining milk in the jar and melt in the microwave. Stir occasionally until butter has melted. You could also use a pot and warm the milk on the stove. In the meantime add 2 tablespoons flour, 1 tablespoon sugar and yeast to the jar with lukewarm milk. Stir well and let the mixture stand for 10 minutes.
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