Mohnkuchen

How to Make Mohnkuchen

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1. Rub the 100 g butter into the flour and 80 g sugar, add the egg and press into a dough. Chill for 20 minutes.

   Mark done Start 20 min timer

2. Heat the oven to 180°C / 355°F. Simmer the ground poppy seeds, milk, 100 g sugar, semolina and 30 g butter for 5 minutes until thick. Cool for 20 minutes.

   Mark done Start 5 min timer

3. Stir in the yolks, lemon zest and rum. Whisk the whites to stiff peaks and fold in.

   Mark done

4. Line a 26 cm tin with the pastry. Spoon in the filling.

   Mark done

5. Bake for 50 minutes until firm. Cool in the tin and dust with the icing sugar.

   Mark done Start 50 min timer

Related guides: Prep, cook and total time · Pan and tin size.

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Tips for Making Mohnkuchen

• Grind the poppy seeds for the best flavour.
• Cool the filling before folding in the whites.
• Cool the cake in the tin.

What Goes With Mohnkuchen

• Coffee
• Whipped cream
• Dessert wine

Leftovers and Storage

Keeps for 4 days in a tin.

Mohnkuchen: Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.