Makový Koláč
(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
Method
- 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 poppyseed-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 30-40 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.
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 if you like. A little lemon zest can also be added.
Poppyseed Torte
I was wondering if I can cheat with this recipe like using Solo Poppyseed filling canned?? Would it work??
Using poppyseed filling
You could try, but I have a feeling it wouldn't work very well. All the recipes I've seen using poppyseed filling in the batter have butter and flour in them. But this recipe's batter is just eggs, sugar and plain poppy seeds. I think the canned filling might make the batter too dense. I could be wrong though, and it might turn out beautifully.
If you do try it, come back and let us know how it turned out.
Chef Brad
Also, I forgot to mention, I
Also, I forgot to mention, I need to quadruple this recipe...I am kinda adapting my own here..sorry but what if this would sound right, would it come out right??
16 eggs, separated
Sugar 2 cups
5 12.5 oz of Poppy Seed filling
refrigerated cookie dough (sugar or shortbread)for crust bottom only
10" spring form
I would follow directions, adding the crust to the springform up to sides 1-4 the exceptions to adding foil to be wrapped around pan, placed in a 1 inch bath but I calculated at 350 degrees, it would take two and half hours to bake. What do you think?? I came up with this one because I want a high volume, dense torte not just a " skinny" kind. Btw, Thanks for your input!! And I will let you know how it will turn out..!
Your variation
Hi Olivia,
You're making enough changes to the recipe that I don't really feel comfortable making predictions on its success or edibility at this point. The original recipe makes a light torte, not a dense one. If you want to make a crust for the torte, why not just bake the crust and then fill it with the poppyseed filling by itself?
Actually I am revising it
Actually I am revising it again. Cut down the eggs to 6-8 eggs. But if I do it your way, then it would be a mess to cut, it won't uphold and it would be a pie not a torte. I disagree that it will be very edible and very delish.. it will be uber sweet..just like a flourless chocolate torte-super sweet.. I think this will be superb revision and I know with my expertise,it will be a smash hit at the function. Thanks for your input though. I wanted a very dense poppyseed recipe since my anscestry-that's how we like it..
Turn out Awesome
My version came out awesome!! I had great raves and it was heavy!! I did it with five eggs, three tablespoons of flour, two cups of sugar and sugar cookie crust in a 10 inch spring form. It took about three and half hours of baking with a careful eye and it turned out very rich, dense and superb. Next time will try this with out any crust..Just to let you know how well it turned out.. Thanks!!