Der Gedeckte Mohnkuchen ist ein Klassiker der deutschen Küche und erfreut sich großer Beliebtheit. In dieser Backsendung werden wir Ihnen zeigen, wie Sie diesen saftigen Kuchen ganz einfach vom Blech zubereiten können. Der Teig ist schnell gemacht und der Mohnbelag gibt dem Kuchen eine besondere Note. Lassen Sie sich inspirieren und probieren Sie dieses traditionelle Rezept aus!

Gedeckter Mohnkuchen Rezept – Saftig vom Blech - Backsendung

There are still people who seriously ask themselves whether Back Monheim makes it, of course he does! I love to take a sniff here and there but I’d rather bake with him and enjoy a deliciously baked covered Monheim cake. It’s not too thick, just the right thickness, and the ingredients needed for the filling are explained below.

To make this cake, you need flour, sugar, milk, eggs, butter, a bit of salt, baking powder, and vanilla sugar. Mix all these ingredients in a bowl, and then add the powder, which should be sieved. Mix everything again and make sure it’s well blended. I usually make a small pile with my hand to make sure the mixture is spread evenly, then add the rest of the ingredients.

After mixing everything, the dough should be rolled out and put in the refrigerator for some time to become properly chilled. This makes it easier to work with. Make sure to prepare the filling while the dough is chilling.

To prepare the filling, get a liter of milk and boil it in a pot. Beat the egg whites and set them aside. You’ll also need 250 grams of soft wheat semolina, 200 grams of sugar, and the zest of one lemon, which you’ll all mix together. Then, add the semolina mixture to the hot milk, let it simmer and stir continuously until it thickens. Then, add all the other ingredients, making sure to mix everything well. Once you’ve mixed everything, let it cool down.

Once the filling is cooled down, roll out the dough and cut halved rounds. Spread the filling on one of the rounds and place the other half on top. Put it in the oven at 180C for about forty to forty-five minutes, or until it’s golden brown.

After it’s done, let it cool down for a bit before you cut a slice and enjoy it. It’s a delicious, moist, and scrumptious Monheim cake. You can add raisins, almonds, or anything else you fancy to give it an extra kick.

In the end, it’s all about experimenting and making it work for you. Back Monheim makes it, and so can you. Just follow his recipe, add your personal touch, and enjoy the deliciousness of a freshly baked Monheim cake.
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