Mohnkuchen mit Eierdecke (German Poppy Seed Cake) Recipe
A sophisticated German poppy seed cake features a cookie crust and a creamy sour cream topping.
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Instructions
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Preheat the oven to 350 F (175 C).
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Combine flour, sugar, orange zest, and butter until pea-sized crumbs form.
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Quickly mix in the egg yolk-water mixture to form a smooth ball, then wrap and chill for 1 hour.
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Bring milk, sugar, and vanilla extract to a boil, then remove from heat and stir in farina, followed by poppy seeds.
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Return the mixture to heat for a brief second boil, then cool and stir in butter until melted; set aside to reach room temperature.
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Beat egg whites until stiff peaks form.
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Mix the remaining sour cream topping ingredients until smooth.
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Fold half of the beaten egg whites into the sour cream mixture.
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Fold the remaining egg whites into the cooled poppy seed mixture.
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Divide the chilled dough in half; roll one half into an 11-inch circle and press into the bottom of an 11-inch springform pan.
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Roll the remaining dough into ropes, flatten, and press around the pan's bottom edge and sides, attaching with water as needed, then trim evenly.
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Fill the crust with the poppy seed mixture, then top with the sour cream mixture.
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Bake for 50 to 60 minutes or until the cake is browned and firmly set.