Cherry and poppy seed cake

Ingredients

Directions

1. 1

   Put the biscuits in a freezer bag and crush them finely with a cake roll. Melt butter and knead with the cookie crumbs. Coat the bottom of a springform pan (24 x 24 cm) with oil and press the cookie crumbs in it to a smooth base. Put them in a cold place. Meanwhile wash the cherries, dab dry, remove the stalks and remove the stones. Soak the gelatine.

2. 2

   Mix quark, mascarpone, sugar, vanilla sugar and poppy seed mixture. Squeeze gelatine, dissolve. Mix with 3-4 tablespoons of cream, then stir into the remaining cream. Put it in a cold place. Whip 150 g cream until stiff. When the cream begins to gel, fold in the cream. Carefully fold in half of the cherries. Spread the cream on the biscuit base and smooth it down. Spread the rest of the cherries evenly on top. Chill the cake for about 3 hours. Remove the cake from the tin and cut into pieces or circles (approx. 7 cm Ø). Whip 100 g cream with the whisks of the hand mixer until stiff.

3. 3

   Carefully fold in half of the cherries. Spread the cream on the biscuit base and smooth it down. Spread the rest of the cherries evenly on top. Chill the cake for about 3 hours. Remove the cake from the tin and cut into pieces or circles (approx. 7 cm Ø). Whip 100 g cream with the whisks of the hand mixer until stiff. Pour into a piping bag with star-shaped spout. Spray small tuffs onto the pieces and sprinkle with poppy seeds