mohnkuchen mit eierdecke

How To Make mohnkuchen mit eierdecke

• 1

  For the crust: Cut the butter into the flour, sugar and orange zest until the size of peas. Mix in the egg yolks and form a smooth ball without kneading too much. Wrap in plastic wrap and chill for one hour.
• 2

  For the filling: In a large saucepan, bring the milk, sugar and vanilla to a boil. Remove from heat and add farina, stirring constantly, then poppy seeds. Place back on heat and boil again, briefly. Remove from heat and let the mixture cool down.
• 3

  While mixture is still warm, stir in the butter until melted. (Do not beat the egg whites until you are ready to fill the crust.)
• 4

  For the topping: Beat all egg whites until stiff. Mix all the sour cream topping ingredients together, except the egg whites, until smooth. Fold in half the egg whites. Fold the other 2 egg whites into the cooled poppy seed mixture.
• 5

  To assemble the cake: Roll one half of the dough into an 11-inch circle and cut to fit bottom of 11-inch springform pan.
• 6

  Roll out 1/4 of the dough into a rope and flatten into a 1 or 1-1/2-inch rim. Press around the edge of the springform and attach to the base with a little water or egg white. Continue with rest of dough. Trim crust evenly for a nice presentation.
• 7

  Fill crust with poppy seed filling and then top with sour cream topping, making sure to cover to the edge of the crust seal.
• 8

  Bake in a preheated 350-degree oven for 50-60 minutes or until cake is browned and firmly set.
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