Poppy seed cake with cherry cream
easy
105 mins
105 mins
Ingredients
- 150 g Butter or margarine
- 175 g Sugar
- 1 pinch Salt
- 6 Eggs (size M)
- 100 g ground poppy seed
- 50 g grated dark chocolate
- 75 g Flour
- 75 g Cornstarch
- 1 coated Tsp Baking Powder
- 5 sheets red gelatine
- 375 g Morello cherries
- 2 packages Vanillin sugar
- 7-10 Tbsp Peel and juice of 1 untreated lemon
- 3 (à 200 g) Mugs
- 7-10 Tbsp Whipped cream
- 30 g crushed pistachio kernels
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Grease
- 7-10 Tbsp parchment paper
Directions
- 1
Cream fat, 100 g sugar and salt. Separate the eggs. Gradually add egg yolks and continue stirring until the sugar is completely dissolved. Stir in poppy seeds and chocolate. Sift the flour, starch and baking powder and stir into the fatty egg mixture.
- 2
Beat the egg whites until stiff and fold into the dough with a whisk. Pour the dough into a greased box form (30 cm long). Bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 60 minutes.
- 3
Let it rest for 10 minutes. Then turn out onto a cake rack and let it cool down. Soak gelatine in cold water. Wash and stone the cherries. Puree 2/3 of the cherries with the remaining sugar and 1 packet of vanillin sugar.
- 4
Add lemon peel and juice. Squeeze the gelatine and dissolve carefully. Stir into the cherry puree and chill. Whip cream with remaining vanilla sugar until stiff. Fold 1/3 of the cream into the puree.
- 5
Refrigerate again. As soon as the puree begins to gel, cut the cake vertically 3 times lengthwise. Spread each layer with the cream and reassemble vertically. Cover firmly with a strip of parchment paper and chill.
- 6
Spread the rest of the cream all around. Press in small indentations with a tablespoon. Decorate with pistachios, remaining cherries and lemon balm. Makes about 16 pieces.
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