Poppy seed cherry cake

Name: Poppy seed cherry cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g soft butter; 1 package Vanillin sugar; 200 g + 1 tablespoon of sugar; 4 Eggs (size M); 300 g Flour; 50 g ground poppy seed; 3 deleted Tsp Baking Powder; 200 g Whole milk yoghurt; 750 g Cherries; 1 package red glaze; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g soft butter
1 package Vanillin sugar
200 g + 1 tablespoon of sugar
4 Eggs (size M)
300 g Flour
50 g ground poppy seed
3 deleted Tsp Baking Powder
200 g Whole milk yoghurt
750 g Cherries
1 package red glaze
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Cream butter, vanillin sugar and 200 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, poppy seeds and baking powder and stir in alternately with yoghurt
2
Pour the dough into a greased springform pan (28 cm Ø), dust with flour. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes (test with sticks)
3
Add onions and bacon, fry briefly, season everything with salt and pepper. Set aside about 1/4 of the fried potatoes for garnishing.
4
In a pot, mix the cake glaze, 1 tablespoon of sugar and 250 ml of cold water with a whisk. Bring to the boil briefly while stirring. Spread the glaze on the cherries and chill for about 30 minutes.
5
waiting time approx. 2 hours