Jewish German Mohnkuchen Bars

This is my Jewish version to the classic german poppy seed cake – Mohnkuchen, and it very similar to this Polish Apple Cake. The main difference is that the German classic and delicious cake  is baked as a cake with a thick layer of filling. This version, also known as Mohn Bras,  is baked as bars with a thinner layer of filling (which can be adjust), making it a more casual treat that is perfect for an afternoon snack alongside your cup of coffee (or tea).

A while back I had a business called “My Jewish Baking” and I used to bake for synagogues for the after services meals. When ever I baked these poppyseed cake bars I was approached by men (never women for some reason) thanking me for sharing the nostalgic treat their Bubbi (grandmother in yiddish) used to make. It is also the most requested recipe by my friends, because it is that delicious. The nutty, and earthy, with a hint of bitterness poppy seed filling goes so well with the crunchy, slightly Sweet and buttery dough. 

For more Poppy Seeds Recipes check out this Poppy seed Babka, Beigli, and this Orange Poppy Seed Cake.

Ingredients

The complete recipe is at the bottom of this post on the recipe card.

Shortbread Dough

• Unsalted butter, soft.
• Sugar
• All-purpose flour.
• Baking powder.
• Salt.
• Large egg at room temperature.
• Vanilla extract.
• Optional: lemon zest (it does complements the nutty flavor of poppy seeds).

For the Filling

• Whole poppy seeds
• Powdered sugar
• Flour and a pinch of salt
• Unsalted butter at room temperature
• Large egg at room temperature.
• Vanilla extract.

For the Topping:

• All-purpose flour
• Granulated sugar
• Unsalted butter soft
• Honey.

Step-by-Step Instructions

Make the Dough

1. In a food processor process the butter and sugar until the two have been incorporated.
2. In a separate bowl mix the flour, baking powder and salt. Add the flour mixture to the butter mixture and mix. Do not over mix.
3. Add the egg and vanilla extract and process until you have a ball of dough.
4. Wrap the dough in plastic wrap and refrigerate while you make the filling and topping.

Make the Filling

1. Place all of the ingredients in the food processor.
2. Process until you have a cohesive poppy seed mixture.

Make the Topping

1. Measure all of the ingredients in a medium bowl.
2. Use a fork, or your fingers to mix the ingredients until you have a lumpy mixture.

Assemble

1. Remove the dough from the refrigerator and press it into the bottom of an 8×8 inch pan. (see yields for more size options).
2. Prick the dough with a fork and pre-bake for 15 minutes. Remove from the oven and let cool for about 10 minutes.
3. Spread the poppy seed filling over the par-baked crust.
4. Crumble the topping with your fingers, and bake.
5. Allow the cake to cool in the pan for at least one hour before inverting it to a wire rack and slicing.

Tips and FAQ

• For a thicker layer of filling, double the filling layer.
• Make sure the ingredients are at room temperature, and always use a kitchen scale to measure the ingredients.
• Brush the topping with beaten egg yolks for a more vibrant topping color.
• The cake is ready when the topping is golden brown, and the edges of the crust should be set. If unsure, insert a toothpick into the filling; it should come out mostly clean.
• You can use ground poppy seeds instead of whole poppy seeds but note it will enhances the bitterness of the seeds.
• Add 1/2 cup of fine ground almonds to the flour mixture for an extra nutty flavor.

Yields

This recipe can be used to make one 8×8-inch cake, or 9×9-inch cake, and can be sliced into 12-16 pieces. You can also use an8, or 9 inch springform pan.  Another option is to se a 9×13-inch baking pan, it will be thinner and I recommend doubling the filling recipe. 

Make sure the pans are at least 2.5 heigh.

Storage

Store the cake in an airtight container at room temperature for up to 5 days. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator before serving.