Recipe: Thuringian Poppy Cake step by step with pictures | Handy.Recipes

Thuringian Poppy Cake

Cooked Turning Poppy Cake

Time to cook: 180 minutes

Total Servings: 16

Nutritional Value

I want to wish all the cooks a Happy Defender of the Fatherland Day today and give you a wonderful poppy seed cake, because homemade pastries are what our soldiers always miss when they're away from home. Happy Holidays to all! My greetings come from another country, but today we also congratulated our men, who served in the Soviet army. This is a traditional pie from the German land of Thuringia with a very rich, juicy filling, which sits on a layer of soft, airy pastry.

Author of the recipe

Ingredients for Thuringian poppy seed cake:

  • Powdered sugar (optional)
  • Poppy seed - 170 g
  • Almonds (chopped or petalized) - 100 g
  • Salt
  • Lemon zest (for the filling, I have a ready-made one) - 1 teaspoon
  • Yeast (fresh) - 20 g
  • Sugar (85 - for dough, 200 - for stuffing) - 285 g
  • Butter - 75 g
  • Milk (200 - for dough, 1 liter - for stuffing) - 1200 ml
  • Wheat flour / Flour - 380 g
  • Manna grits - 125 g
  • vanilla sugar (1 - in dough, 1 - in stuffing. 8g.) - 2.
  • Chicken egg - 2 pcs

How to cook Turning Poppy Cake step by step with photos

Unleavened yeast dough. Heat 200 ml of milk and dissolve 75g of butter in it.

Crumble yeast into sifted flour and mix a little with flour. You can, of course, use dry yeast (1 cup), but I do not make friends with it, imho...

Add a pinch of salt, 85g of sugar and 8g of vanilla sugar.

Pour warm milk and butter mixture into the dry ingredients.

Knead into a soft dough. You can use a mixer with a dough hook. But I did fine with a spoon and then by hand. Knead until the dough comes away from the sides of the bowl well. Cover the bowl with cling film and leave in a warm place until the dough has doubled in size.

Cream. Bring 1 liter of milk to a boil. Take saucepan off heat.

Add 125g semolina to the hot milk. The semolina from Mistral is of good quality "Mistral".

Add 200 grams of sugar. Stir all the ingredients into the milk.

Then add 1 tsp of vanilla sugar and a dollop of lemon zest. I used ready-made lemon zest from "Dr.Oetker" (1 sachet is 1 teaspoon).

Add poppy seeds. The original recipe calls for 250g. I used 170g. It was quite enough for our taste.

Divide the eggs into egg yolks, whites (and shells). Pour the egg yolks into the custard.

Return the pan with the cream to the stove and bring the cream to the boil, stirring on medium heat. Add the almonds. Cook for a while, stirring occasionally. It took me about 5 minutes. The cream should thicken a little, but do not boil it to a state of thick porridge.

In the meantime, whip the egg whites with the pinch of salt until they reach a stiff peak.

Take the cream off the fire and add the egg white mixture into it.

Knead the dough once more when it has risen.

Grease a casserole dish with oil and spread the yeast dough in it, without rims (I did it with hands, without a rolling pin). On top lay out all the cooked cream. Regarding the size of the molds. A rectangular tin with high sides of 35x22 cm (the dimensions along the bottom of the tin) is the traditional size. You get a very thin layer of pastry. I used a 23 x 23 cm tin with high turn-down rims.

The layer of dough was 1 cm high and the layer of filling was 3 cm high. But here, when baked, the stuffing tried to "escape". But the cake was very juicy and high, like a cake. So the truth, as always, is somewhere in the middle.

Bake the pie in a preheated 180°C oven for 35 minutes (for large forms), 50 minutes. (for smaller and deeper molds like mine). Check readiness with wooden skewers or toothpicks if the pie bakes "wide". The finished pie should brown. Using kebab sticks, I separated it from the edges of the mold so I could stretch it out a bit. Allow the pie to cool completely.

Cut the cooled pie into portioned slices. Sprinkle the powdered sugar on top.

Nutritional Value:

Whole Dish:
5838.9 Calories
156 g
229.2 g
794.1 g
Per Serving:
364.9 Calories
9.8 g
14.3 g
49.6 g
232.6 Calories
6.2 g
9.1 g
31.6 g

Salt, Flour, Wheat Flour, Sugar, Butter, Sweet, Juicy, Eggs, Milk, Bread, Almonds, Yeast, Baking, Nutty, Milky, Vanilla sugar, Lemon Cider, Poppy, Cereals, Pastry, Tarts

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