Thuringian sheet cake (poppy seed, cherry, cheese cake)

Ingredients

Directions

1. 1

   Pour the flour into a bowl and make a depression in the middle. Gently heat 125 ml milk and 1 teaspoon sugar. Crumble the yeast into it and dissolve it while stirring. Pour into the hollow and mix with some flour from the rim. Cover and leave to rise in a warm place for about 15 minutes. Melt 150 g butter and let it cool down. Put 100 g sugar, 1 egg, 1 pinch of salt and butter on the rim of the bowl. Knead with the dough hooks of the hand mixer to a smooth dough.

2. 2

   Cover and leave to rise in a warm place for about 1 hour. For the poppy seed mixture, boil 500 ml milk, 50 g butter and 50 g sugar. Stir in semolina and poppy seed. Let it swell for about 5 minutes at low heat while stirring. Stir in almonds, let cool down. Wash and drain the raisins. Melt 50 g butter, let cool down. Stir quark, 200 g sour cream and 125 ml milk until smooth. Stir in 150 g sugar, 1 packet of vanilla sugar, 1 egg and pudding powder one after the other. Fold in melted butter and raisins. Drain the cherries well. Separate 4 eggs for the glaze. Chill the egg whites. Stir 500 g sour cream, 100 ml milk, 100 g sugar, 1 sachet vanilla sugar and egg yolks until smooth. Grease the fat pan of the oven (inner dimensions 30 x 38 cm) and dust with flour. Roll out the dough in the fat pan and press up the edges a little.

3. 3

   Stir in 150 g sugar, 1 packet of vanilla sugar, 1 egg and pudding powder one after the other. Fold in melted butter and raisins. Drain the cherries well. Separate 4 eggs for the glaze. Chill the egg whites. Stir 500 g sour cream, 100 ml milk, 100 g sugar, 1 sachet vanilla sugar and egg yolks until smooth. Grease the fat pan of the oven (inner dimensions 30 x 38 cm) and dust with flour. Roll out the dough in the fat pan and press up the edges a little. Spread cherries on 1/3 of the base. Put the poppy seed mixture in the middle and smooth it down. Spread the cheese mixture on the last third. Beat the egg whites set aside with 1 pinch of salt until stiff. Fold under the glaze. Pour the mixture carefully onto the cake and spread. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 40-50 minutes. Allow to cool on a cake rack

4. 4

   Spread cherries on 1/3 of the base. Put the poppy seed mixture in the middle and smooth it down. Spread the cheese mixture on the last third. Beat the egg whites set aside with 1 pinch of salt until stiff. Fold under the glaze. Pour the mixture carefully onto the cake and spread. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 40-50 minutes. Allow to cool on a cake rack

5. 5

   3 hours waiting time