Poppy meringue cake with cherries

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø) well. Separate 3 eggs for the bottom. Chill the egg white. Cream 125 g butter and 100 g sugar with the whisk of the mixer.

2. 2

   Stir in egg yolk and 1 egg separately. Stir in the poppy seed mixture as well. Mix flour and baking powder and stir in briefly, alternating with the milk. Fill the dough into the tin and smooth it down. Bake in a hot oven for about 30 minutes.

3. 3

   In the meantime, wash the cherries, drain them, remove the stalks and pit them. For the meringue mix 125 g sugar and starch. Beat the egg whites with lemon juice and 1 pinch of salt until stiff, letting the sugar mixture trickle in.

4. 4

   Stir cherry jam until smooth. Mix half the jam and 1⁄4 cherries and fold loosely into the meringue. Remove the cake from the oven. Turn down the temperature (electric cooker: 150 °C/circulating air: 125 °C/gas: see

5. 5

   manufacturer). Spread meringue on the cake. Bake in the oven for 10-15 minutes. Remove from the oven and let cool on a cake rack.

6. 6

   Remove the cake from the pan and cut the base in half horizontally once. Place a cake ring or the edge of the springform pan around the bottom cake layer.

7. 7

   Soak gelatine in cold water for about 5 minutes. Mix the rest of the jam and the remaining cherries. Whip cream until stiff. Mix quark, 150 g sugar and lemon peel. Squeeze the gelatine and dissolve carefully in a small pot at low heat.

8. 8

   Stir in 3-4 tablespoons of quark cream bit by bit, then stir everything into the rest of the cream. Fold in the cream. Fold in the cherries only briefly into the quark cream. Spread the cream on the base and smooth it down.

9. 9

   Place the top shelf on top. Chill for at least 3 hours. Remove the cake from the ring.

Nutrition Facts

KCAL
390 kcal

CARBS
48 g

FATS
16 g

PROTEINS
12 g