Quick poppy seed butter cake with cherries

Name: Quick poppy seed butter cake with cherries
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 30 g soft butter; 1 1/2 TABLESPOONS ground poppy seed; 1 TABLESPOON Sugar; 1 TEASPOON Rum; 75 g Sour cherries; 1 package (530 g) pâte de levure fraîche; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

30 g soft butter
1 1/2 TABLESPOONS ground poppy seed
1 TABLESPOON Sugar
1 TEASPOON Rum
75 g Sour cherries
1 package (530 g) pâte de levure fraîche
7-10 Tbsp Icing sugar
baking paper

Directions

1
Mix butter, poppy seeds, sugar and rum and chill. De-stem the cherries, cut them in half and remove the stone. Unroll yeast dough, remove paper. Place the dough on a baking tray lined with baking paper. Fold the dough over lengthwise once in the middle
2
Fold over the edges to form an oval. Press the edge slightly. Press in holes with your finger or with the help of a wooden spoon handle. Fill the holes alternately with the poppy seed butter (in small flakes) and the cherry halves. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove, dust the edge with icing sugar and serve preferably warm. Whipped cream tastes good with it