So schmeckt Schweiz! Mohnkuchen Rezept aus den Bergen mit Wildpreiselbeeren.

I love this simple poppy seed cake recipe with a creamy poppy seed filling and fruity wild cranberries. This recipe is easy, quick, and perfect for anyone who likes poppy seed cake like Grandma used to make. I'll show you step by step how I prepare the dough, cook the poppy seed mixture, and bake it all to perfection in the oven. What makes it special: The poppy seed mixture is cooked with semolina and tastes incredibly creamy. The wild cranberries add a slightly tart note – just the right balance! 🌿 The most beautiful kitchen utensils that nature has to offer 💖👉 https://kitchen-by-nature.com/ ━━━━━━━━━━━━━━━━ 🥐 For bakers: https://kitchen-by-nature.com/product... 👩‍🍳 For chefs: https://kitchen-by-nature.com/product... 🍃 Natural cutting board: https://kitchen-by-nature.com/product... 🔪 Kitchen knives: https://kitchen-by-nature.com/product... 📋 INGREDIENTS: Dough: • 250 g butter (1 ⅛ cups) • A pinch of salt • 8 g vanilla sugar (2 ½ tsp) • 200 g powdered sugar (1 ¾ cups) • 500 g flour (4 cups) • 2–3 tablespoons milk, as needed Poppy seed filling: • 1 liter of milk (4 1/4 cups) • 200 g sugar (1 cup) • 100 g butter (7 tbsp) • A pinch of salt • 70 g soft wheat semolina (¼ cup) • 375 g ground poppy seeds (2 ¾ cups) Additionally: • 225 g wild cranberries (¾ cup) from a jar or can • Icing sugar for sprinkling (optional) Bake: • Baking time: 40 minutes at 160°C (320°F) • Spine shape: 29 x 33 cm (11 x 13 inches) With love, Your Anna 🤗