Mohnkuchen mit Eierdecke (German Poppy Seed Cake) Recipe

Make the Crust

1. Gather crust ingredients.
   

2. Cut butter into flour, sugar, and orange zest until pea-sized crumbs form.

3. Quickly mix in the egg yolk-water mixture and form a smooth ball, without kneading too much.

4. Wrap in plastic wrap and chill for 1 hour.

Make the Filling

1. Gather filling ingredients.
   

2. Bring milk, sugar, and vanilla extract to a boil.

3. Remove from heat, pour in farina, stirring constantly, then poppy seeds.

4. Place back on heat and boil again, briefly.

5. Remove from heat and let the mixture cool down.

6. When still warm, stir in butter until melted. Set aside to reach room temperature.

Make the Topping

1. Gather the ingredients.
   

2. Beat egg whites until stiff peaks form. Set aside.

3. Mix remaining sour cream topping ingredients together until smooth.

4. Fold in half of the beaten egg whites to the sour cream mixture.

5. Fold the remaining egg whites into the cooled poppy seed mixture.

Assemble the Cake

1. Gather all prepared ingredients.
   

2. Divide dough in half.

3. Roll one half of the dough out into an 11-inch circle and cut to fit the bottom of 11-inch springform pan.

4. Place dough into bottom of springform pan.
   

5. Roll out one quarter of the dough (half of the remaining half of dough) into a rope and then flatten into a 1- or 1 1/2-inch rim.

6. Press around the bottom edge of the springform and attach to the other dough with a little water.

7. Repeat with final quarter of dough, pressing into sides of pan and attaching together with a bit of water as needed.

8. Trim crust evenly for a nice presentation.

9. Fill crust with poppy seed filling and then top with sour cream filling.

10. Bake at 350 F for 50 to 60 minutes or until cake is browned and firmly set.