Mohnkuchen (German Poppy Seed Cake)

7 hrs 15 min (mostly chilling)8 slices

A traditional German cake with a buttery short crust, creamy poppy seed filling, and crumbly streusel topping.

prepPreheat oven to 350°F / 175°C, rack in center
prepLine 7″ springform pan with parchment paper
250 ml milk	Whisk milk, sugar & poppyseeds, cook over medium heat until bubbling	Sprinkle in semolina while whisking, cook until thick	Remove from heat, stir in lemon zest	Cool to room temperature, stir in quark & egg	Pour filling into crust, crumble streusel on top	Bake 350°F / 175°C, 30 min, rotate, bake 10–20 min until golden	Cool, chill 4 hrs or overnight, dust with powdered sugar
75 g granulated sugar
150 g poppyseeds
30 g semolina flour
1 lemon, zested
125 g quark
1 large egg
90 g all-purpose flour	Whisk flour & sugar, rub in butter & vanilla until combined
60 g granulated sugar
60 g butter, softened
1 tsp vanilla extract
70 g butter, softened	Beat butter, sugar & vanilla until combined	Add flour, mix until no dry bits remain	Press crust into pan base & sides
30 g granulated sugar
1 tsp vanilla extract
85 g all-purpose flour

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