Mohnkuchen mit Streusel
Adapted from cookpad.com
German Poppy Seed Crumble
Ingredients
Streusel topping
½ cup Flour
2½ tbsp Sugar
½ tsp ground Cinnamon
42g (3 tbsp) Butter (chilled and cut into small chunks)
Cake base
260ml Flour
½ tsp Baking Powder
1 pinch Salt
45ml (3 tbsp) Milk
60ml (4 tbsp) Plain Yoghurt
42g (3 tbsp) Butter, softened
3 tbsp Sugar
Poppy filling
100g Poppy Seeds, milled
28g (2 tbsp) Butter
175 ml (3/4 cup) Milk
1/4 tsp ground Cinnamon
½ tsp Vanilla Extract
30ml (2 tbsp) Sugar or Honey
45ml (3 tbsp) Semolina
1 Egg
Method
Streusel topping
Place all ingredients for the streusel topping in a bowl.
Use your finger tips to form the crumble by rubbing the butter pieces into the flour mix to make crumbly lumps (if it gets too warm (if the butter melts on your fingers), put the bowl into the fridge to cool and complete this step later).
The mix shouldn't be a sandy consistency. If it gets to a sandy stage just squish bits together to make the size of crumble you enjoy.
Place in the fridge until it is needed.
Cake base
Mix flour, baking powder and salt in a bowl.
Use a stand mixer to beat together the other cake base ingredients until they become smooth and creamy.
Add the flour mix to the yogurt mix. Mix until batter comes together enough to hold.
Dust flour on you hands and a kneading surface, then remove dough from bowl and knead into a ball.
Wrap the dough and set it aside.
Poppy filling
Heat the milk and butter until the butter is melted.
Turn the heat to low and whisk in vanilla, semolina, cinnamon and sugar or honey. Keep whisking until the mixture becomes smooth.
Remove from the heat.
Pour the poppy seeds into the milk and flour mix. Stir until well combined.
After the the poppy seed mix has cooled down a bit, mix in one egg. The mix can be warm, but it shouldn't be hot because you don't want the egg to end up cooking.
Putting it together
Flour a cool rolling surface and roll dough into a shape that fits your baking pan (18cm tart pan with removable bottom or pie dish).
Press dough into your baking dish.
Spread the poppy seed filling evenly over the cake layer.
Lastly, top the filling with the strudel crumble then bake at 180°C for 25 to 30 minutes. Check after about 15 to 20 minutes to make sure the studels aren't browning to fast. If they are, lightly lay a piece of aluminum foil over the top.
The crumbles should be nice and golden when done! Remove from oven and let cool for 45 to 60 minutes.
Slice up and serve!
Notes
The milling process helps release the flavours of the poppy seeds more readily. If you can't get hold of milled poppy seeds (like in South Africa), then you can either get some exercise by using a pestle a mortar, or use a food processor to blitz them.
They won't turn out as well as a commercial seed mill, but it will definitely be better than just using the seeds whole (although it will still taste pretty good).