It’s been two weeks that I mentioned I made this:
I still owe you the recipe, so here it is. I received the original recipe from my friend Stephanie, who got it from The MuffinTin Post.
Because I only bought one cup of poppy seeds, I cut the dough ingredients in half, which was plenty of dough. In the future, I am going to double the filling, because that is my favorite part of this cake :) I also substituted the flour for whole-wheat flour and used organic cane sugar to make a healthier version.
German Streusel Poppy Seed Cake — Streusel Mohnkuchen
Serves 8 to 10 (well, in this house, this makes about 6 servings :)
for the dough
-1 cup sugar
-1 cup margarine (note: I used butter-flavored Crisco and 3 tsp. water)
-4 cups flour
-1/2 cup evaporated milk
-2 1/2 tsp. baking powder
for the filling
-1/3 cup. cream of wheat
-2 1/2 cups water
-1 cup sugar
-1 tsp. vanilla
-1 tbsp. butter
-1 cup poppy seeds
for the streusel
-1 cup butter
-1 1/2 cup sugar
-2 cups flour
-2 tbsp. evaporated milk
Dough: Combine all ingredients in a food processor, and pulse until lumps form. (I don’t have a food processor; my hand mixer did just fine). Then press into a 10-in. springform pan. Set the pan aside while you start the poppy seed filling.
Filling: pour the water into a saucepan and prepare the cream of wheat, using that water, according to the directions on the box. Once the cream of wheat is soft and has thickened, remove from the heat. Stir in the sugar, vanilla, butter, and poppy seeds. The sugar should dissolve. Stick the bowl in the fridge — without adding the egg. Chill the mixture before adding the egg so that you don’t end up with scrambled eggs.
Preheat your oven to 350 degrees.
Streusel: Put all the streusel ingredients into the food processor and pulse until lumpy (but not doughy). This is where I made my mistake: I used my hand mixer too long and the dough went from lumpy to doughy. You need the streusel mix to be lumpy so you can crumble it over the filling, so I had to add more flour. Next time I’m going to just mix this with a fork.
Check if the filling has cooled off. Add the egg and mix well before you pour all of the filling over the crust.
Then sprinkle the streusel over the filling. Voila, ready for baking!
The Mohnkuchen will take about 1 hour to bake; the streusel should be lightly browned. After the baking, chill the pastry until cool (so hard to do!). During this time, it will firm up even more. After it has chilled, remove the springform.
Dig in and let me know what you think! Guten Appetit!