(Czech poppy seed torte)
Variations of the poppy seed torte are found throughout Central and Eastern Europe. It is known as Mohntorte in Germany and makowiec in Poland. This recipe is a simple, flourless version from the Czech Republic.
8 to 10 servings
- Eggs, separated into yolks and whites -- 4
- Sugar -- 1/2 cup
- Poppyseeds -- 2 cups
- Apricot jam -- 1/2 cup
- Powdered (confectioner's) sugar -- 1/4 cup
- Preheat oven to 350°F. Grease a 9-inch springform pan with butter and dust with flour. Tap out excess flour and set aside.
- Beat the egg yolks with the sugar until the sugar is dissolved and the yolks are thick, creamy and lightened in color. Gently fold in the poppy seeds.
- Whip the egg whites just until they hold a peak. Avoid overbeating. Gently fold the beaten whites into the poppy seed-yolk mixture.
- Pour into the prepared pan, level with a spatula and bake until torte springs back when touched and is beginning to pull away from the sides of the pan, about 30 to 40 minutes.
- Remove from the oven and cool completely. Remove the torte from the pan and split into two layers with a long serrated knife.
- Heat the apricot jam with a little water in a small saucepan over a low flame. Spread the jam on the bottom layer. Replace the top layer and garnish the torte by shaking powdered sugar through a sieve over the top. Serve with whipped cream.
Makový Koláč Variations
- To give the poppyseeds a little more binding power and deepen their flavor, toast them first in a 350°F oven for about 10 minutes. Then grind them lightly in a food processor and proceed with the recipe.
- This flourless torte is also good topped with a layer of chocolate ganache.
- Add a pinch of ground cinnamon and ground cloves to the batter if you like. A little lemon zest can also be stirred in.