Mohnorte (Poppy Seed Cake)
This classic Eastern European dessert features a rich, buttery pastry crust filled with a sweet and nutty poppy seed filling. The combination of the flaky crust, the creamy poppy seed filling, and a hint of sweetness creates a comforting and satisfying treat. This recipe is perfect for a special occasion or a delightful afternoon tea.
Ingredients
- 1/2 pound White poppy seeds
- 1 cup Milk (Quantity estimated (not specified in original recipe))
- 1/4 pound Granulated sugar
- 6 each Egg yolks
- 6 each Egg whites
- 2 ounces All-purpose flour
- 1/4 pound Butter, melted
- 1 cup Vanilla frosting (For frosting the cake. Quantity estimated (not specified in original recipe))
- 1 cup Rose frosting (For frosting the cake. Quantity estimated (not specified in original recipe))
- 1 sheet Puff pastry, prepared (Quantity estimated (not specified in original recipe))
Instructions
- 1Soak the white poppy seeds in milk for at least 30 minutes to soften them. Then, grind the soaked poppy seeds using a food processor or a grinder until they reach a paste-like consistency.
- 2In a bowl, combine the ground poppy seed mixture with the sugar and egg yolks. Stir in one direction until the mixture thickens.
- 3In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the poppy seed mixture. Add the sifted flour and melted butter, mixing until just combined.
- 4Preheat oven to 350°F (175°C). Line a baking form with the prepared puff pastry. Pour the poppy seed mixture into the prepared form and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 5Once the cake is cooled, frost it with either vanilla or rose frosting. Serve and enjoy!