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Introduction
Mohn-Schmand Kuchen, a classic German poppy seed and sour cream cake, is a true treat for the senses. With its creamy, nutty filling and buttery crust, this cake has long been a favorite at gatherings and coffee breaks. Whether you’re looking to impress your guests or indulge in a comforting slice, this recipe is a must-try! Let’s dive into how you can create this masterpiece right at home.
Ingredients
For the Dough:
200g (1 2/3 cups) all-purpose flour
100g (1/2 cup) unsalted butter, chilled and cubed
50g (1/4 cup) granulated sugar
1 medium egg
1 tsp baking powder
For the Filling:
250g (1 1/4 cups) poppy seeds, ground
500ml (2 cups) whole milk
100g (1/2 cup) granulated sugar
1 packet vanilla sugar or 1 tsp vanilla extract
2 tbsp cornstarch
2 tbsp butter
For the Schmand Topping:
400g (1 3/4 cups) sour cream or Schmand
100g (1/2 cup) sugar
2 medium eggs
1 tsp vanilla extract
Directions
Prepare the Dough:
In a large bowl, combine the flour, sugar, baking powder, and butter.
Add the egg and knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
Make the Poppy Seed Filling:
In a saucepan, bring the milk, sugar, and vanilla to a gentle simmer. Gradually whisk in the ground poppy seeds.
Dissolve cornstarch in a small amount of water and stir it into the poppy seed mixture. Cook until thickened. Remove from heat and stir in butter. Let it cool.
Prepare the Schmand Topping:
In a bowl, whisk together sour cream, sugar, eggs, and vanilla extract until smooth.
Assemble the Cake:
Preheat the oven to 180°C (350°F). Roll out the dough and press it into a greased springform pan, forming a crust up the sides.
Spread the cooled poppy seed filling over the crust, followed by the Schmand topping.
Bake:
Bake for 45–50 minutes, or until the top is set and lightly golden. Let the cake cool completely in the pan before removing.
Serving and Storage Tips
Serve the cake chilled or at room temperature for the best flavor.
Store in an airtight container in the refrigerator for up to 3–4 days.
Variations
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