Cherry and poppy seed cake

Name: Cherry and poppy seed cake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 1 glass (720 ml) Cherries; 1 package (250 g) ready-to-bake poppy seed filling; 6 TABLESPOONS + 150 ml milk; 4 TABLESPOONS + 500 g flour; 550 g soft butter; 400 g Sugar; 5 Eggs (size M); 1 package Baking Powder; 3 TABLESPOONS liquid honey; 4 TABLESPOONS Whipped cream; 200 g flaked almonds; 7-10 Tbsp Fat and flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

1 glass (720 ml) Cherries
1 package (250 g) ready-to-bake poppy seed filling
6 TABLESPOONS + 150 ml milk
4 TABLESPOONS + 500 g flour
550 g soft butter
400 g Sugar
5 Eggs (size M)
1 package Baking Powder
3 TABLESPOONS liquid honey
4 TABLESPOONS Whipped cream
200 g flaked almonds
7-10 Tbsp Fat and flour

Directions

1
Pour the cherries into a sieve, collect the juice and use it for other purposes. Mix the poppy seed filling, 6 tbsp. milk and 4 tbsp. flour
2
Whip 350 g butter and 200 g sugar with the whisk of the hand mixer until white and creamy. Stir in the eggs one after the other. Mix 500 g flour and baking powder and stir in alternately with 150 ml milk
3
Spread the dough onto a greased and flour-spread baking tray (32 x 39 cm). Spread cherries and poppy seed mixture on the dough in patches. In the preheated
4
Meanwhile, for the icing, bring 200 g butter, 200 g sugar and honey to the boil in a saucepan while stirring, simmer for about 1 minute. Remove from the heat, stir in cream and fold in flaked almonds
5
After about 20 minutes baking time, spread the almond icing on the dough. Take out the finished cake and let it cool