Liechtensteiner Mohnkuchen
A delightful poppy seed cake with a buttery crust, a rich and creamy poppy seed filling, and a crumbly streusel topping. This cake is a popular treat in Liechtenstein, reflecting influences from German baking traditions.
🧂 Ingredients
- 300 g All-purpose flour (for crust)
- 100 g Sugar (for crust)
- 150 g Butter, cold and cubed (for crust)
- 1 pinch Salt (for crust)
- 1 liter Milk (for filling)
- 150 g Sugar (for filling)
- 1 tbsp Butter (for filling)
- 250 g Ground poppy seeds
- 100 g Semolina
- 2 tbsp Cornstarch
- 1 packet Bourbon vanilla sugar or vanilla paste
- 2 tsp Lemon zest
- 1 large Egg
- 350 g Sour cherries, drained (optional)
👨🍳 Instructions
- 1
Preheat oven to 180°C (160°C fan-forced). Grease a 26 cm (10-inch) springform pan.
💡 Tip: Using a springform pan makes removal easier. - 2
For the crust and streusel: In a bowl, mix flour, 100g sugar, and a pinch of salt. Cut in the cold butter until it forms coarse crumbs. Set aside two-thirds of this mixture for the base and sides.
- 3
Press the reserved two-thirds of the streusel mixture into the bottom and up the sides of the prepared springform pan to form a crust. Chill the pan while preparing the filling.
💡 Tip: Ensure the crust is evenly pressed. - 4
For the filling: Heat milk in a saucepan until simmering. Add 150g sugar, 1 tbsp butter, vanilla sugar, and lemon zest. Stir until butter is melted and sugar is dissolved.
- 5
In a separate bowl, whisk together ground poppy seeds, semolina, and cornstarch. Gradually whisk this dry mixture into the simmering milk. Cook, stirring constantly, until thickened.
💡 Tip: Stirring is crucial to prevent lumps. - 6
Remove from heat and let the poppy seed mixture cool slightly. Whisk in the egg until well combined.
- 7
If using, scatter the drained sour cherries over the chilled crust.
- 8
Pour the cooled poppy seed filling over the crust (and cherries, if using).
💡 Tip: Spread evenly to cover the base. - 9
Crumble the remaining one-third of the streusel mixture over the top of the filling.
💡 Tip: Distribute evenly for a good crumble topping. - 10
Bake for 50-60 minutes, or until the topping is golden brown and the filling is set.
💡 Tip: The cake should be firm to the touch. - 11
Let the cake cool completely in the pan on a wire rack before removing the springform ring. Chill for at least 1 hour before serving.
💡 Tip: Chilling helps the filling set properly.
💡 Pro Tips
- ✓For a stronger poppy seed flavor, use freshly ground poppy seeds.
- ✓If you don't have sour cherries, canned cherries or even a fruit compote can be used.
- ✓Mohnkuchen is best served chilled or at room temperature.
🔄 Variations
- Add a tablespoon of rum to the poppy seed filling for extra flavor.
- Incorporate a layer of marzipan in the filling for added richness.
- Dust with powdered sugar before serving.