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A round poppy seed cake with a crumbly golden crust is displayed on a black plate. A slice has been cut and removed, revealing the cake's interior. The background shows a wooden table with another plate featuring a slice of the same cake.
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German Poppy Seed Cake Recipe – Mohnkuchen

Prep Time1 hour 30 minutes
WORK TIME30 minutes
Cuisine: European
Servings: 10 yields

Ingredients

For the dough:

  • 2 cups 250g Flour
  • ½ cup 115g Butter
  • ½ cup 100g Sugar
  • ¼ teaspoon Salt

For the filling:

  • 750 ml Milk
  • 1 cup 250g Ricotta cheese
  • 7 tablespoons 100g Butter
  • ¾ cup 150g Sugar
  • 1 cup + 1 Tbsp 150g Poppy seeds
  • 1 cup 140g Semolina
  • 1 teaspoon Vanilla extract
  • 1 Egg
  • ¼ teaspoon Salt

Instructions

  • DIRECTIONS
    1. Preheat oven to 350F (175C).
    2. Make the dough: in a food processor place flour, sugar and salt. Pulse until combined. add butter and process until crumbs are formed. Press 2/3 of the mixture into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
    3. Make the filling: place milk, butter and sugar to a saucepan. Heat until butter is melted and sugar dissolves, bring to a boil.
    4. When the mixture begins to boil, gradually add semolina, stirring constantly. Add poppy seeds. Keep stirring until the mixture thickens. set aside to cool.
    5. In a large bowl beat ricotta cheese, vanilla extract and egg until creamy and smooth. Add chilled poppy seed mixture to the cheese mixture and stir until combined and smooth.
    6. Pour the filling over the chilled crust, then spread the remaining dough on top.
    7. Bake for 50-60 minutes, until golden. Remove from oven, let cool completely in the pan, then refrigerate for at least 1 hour.
    Notes:
    • Instead of ricotta cheese you can cream cheese or any other soft cheese.
    • To the filling you can add raisins and walnuts.

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