Poppyseed crumble cake (mohn streuselkuchen)

After doing very little baking over Christmas, I decided today was the day to get back into it, and seeing as I’m currently visiting family I left it open to what they fancied. This is not something I would normally make, but it is something I have always enjoyed on trips to Germany. The recipe is very simple, and if you do not have access to the poppyseed filler then I would definitely recommend the German Deli shop, or a quick Google search shows there are many ways to make the filling using dried poppyseeds.

Here is the recipe:

Pastry:

  • 185g plain flour
  • 75g butter, cut into cubes
  • 25g icing sugar
  • 1 large egg, beaten

Poppyseed filling:

  • 300g poppyseed filling (mohnback) – available from The German Deli in London
  • 227g curd cheese
  • 75ml sour cream
  • 10g Vanilla sugar

Crumble topping:

  • 110g butter (softened)
  • 110g caster sugar
  • 200g plain flour
Icing:
  • 100g icing sugar
  • 15ml water
This requires a 26cm circular springform tin.
Preheat the oven to 190C
  1. To make the pastry, add the flour, butter and icing sugar to a food-processor bowl, and process until the mixture resembles breadcrumbs. Add the  egg and pulse the processor until the dough forms a ball. Bring all the dough together, wrap in cling film and chill for around 30 minutes.
  2. To make the poppyseed filling thoroughly combine all of the ingredients.
  3. For the crumble topping, place all of the ingredients in a food-processor bowl and pulse briefly as the crumbles should remain relatively large.
  4. Roll the pastry out thinly and place in the buttered tin. Then smooth the poppyseed mixture over the pastry and lay the crumbles on top. Lightly compact the crumbles into the mixture, before baking.
  5. Bake in a pre-heated oven for 25-30minutes. Remove the side of the springform and allow to cool completely, preferably overnight.
  6. Lightly glaze the top of the cake with icing and leave to set before serving.

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