RECIPE: REC: Oma's Mohnkuchen for Lana and catching up...

RECIPE:
R

richard-in-cincy

Well-known member
Sandra, I don't make that much noise pounding out Schnitzels! But funny you should say that. I'm compiling a recipe book of German/Austrian recipes and on the cover page I have an old 19th C. picture of Siegfried pounding his hammer in the forge to make his sword with the caption, "Next, pound the schnitzels thin." Too funny.

Very busy with life, work, Arabic studies, vacation planning and research, and other pursuits.

This is a really good old-fashioned filled poppy seed cake.

Oma’s Mohnkuchen (Grandma's Poppy Seed Cake)

350F Oven. Butter a springform pan and set aside.

Dough:

150 g all purpose flour

½ tsp. salt

65 g Sugar

65 g Butter

1 Egg

1 Tsp Baking Powder

Poppy Seed Filling:

½ Liter Milk

120 g Sugar

125 g Poppy Seeds

1 tsp. lemon zest

1 tsp. vanilla extract

2 Tblsp. Cream of Wheat cereal

1 cup Sour Cream

Crust:

1 Tbls. Sugar

1 Tbls. Milk

2 Egg Yoks

1 cup sour cream

2 egg whites, stiffly beaten

Knead the dough ingredients into a smooth dough and press into a springform pan.

Stir together the filling ingredients in a saucepan while bringing to a simmer over medium heat. Pour over the dough and bake for 30 minutes.

Stir sugar, milk, egg yolks and sour cream together. Fold in beaten egg whites. Spread over poppy seed filling. Bake for 15 more minutes.



 
RICHARD :Thanks so much! I think this is very close to what I was looking for. So the bottom is>>

Not pre-baked before the filling is put on? Is the bottom cake-like or shortbread-like?
I think the one I had the sour cream topping was piped on like a lattice. Then it was cut into rectangular bars.

 
sending greetings down your way---stay warm and inside! I was hoping you'ld see Sandra's post. LOL

 
This looks like such an old-time recipe. Are you compiling the book for publication? YOu have some

real gems in your arsenal.

 
that is certainly a fantasy...

But then, it would have to be done right with pictures of every dish, step by step photos to make sure things are being done right. It is a glorious cuisine. And most are so ignorant of it.

So I'll keep dreaming.

 
That was classic. Staying warm. The fire in the library is blazing

and I'm listening to all of the Immolation Scenes back to back by all the sopranos that recorded them Did I mention that I love the public library of Cincinnati?

 
Luisa, it is

not anything we have in American cooking that I'm familiar with. It's called "Murbteig" in German and to describe it would be a cross between a cake and a shortbread.

As always, oven times very, so the timings are only an advisory.

 
This got me thinking. I will do a German cookbook...

It will be my synthesis of my German family's food (passed down from German recipes from the late 18th Century when they arrived here in America.), my experiences in Austria and Bavaria, and my further research, experiences, and education while living in Austria. It will be a glorious book and if I never find a publisher, it will be there and I can print it myself and share with friends. Self-Publishing is now an option. Yes, the time has come. Richard will do a German cookbook. Give me a year or so and it will be ready.

 
RICHARD: I have this in the oven right now. I didn't think to ask you about the baking powder. Was

1 teaspoon or 1 Tablespoon? I made some modifications as I was using a 7 inch pan and I thought you had probably meant an 8 inch pan. I also wanted to use a can of the poppy seed filling I just recently purchased. So I used one can (312 g) and added the lemon zest, vanilla and sour cream to that. Plus I added about 1/2 Tablespoon of regular flour.
I will let you know how it turns out.

 
Richard, even if you don't make that much noise...

The dream really amused me for days afterward!

 
You must log in or register to reply here.
Back
Top