John Myers
Marzipan Cherry Poppy Seed Cake with Sprinkles
The perfect marzipan cherry poppy seed cake with sprinkles recipe with a picture and simple step-by-step instructions.
- 1,5 Glasses Cherries
- 150 g Marzipan raw mass
- 400 g Flour
- 0,5 tsp Baking powder
- 200 g Sugar
- 1 pinch Salt
- 4 Eggs
- 225 g Butter
- 1 cups Sour cream
- 1 bag Poppy seed baking
- 1 packet Pudding powder for boiling
- Dough: mix flour, baking powder, sugar and salt. Add butter, marzipan and 1 egg. Knead into a dough.
- Put 2 / 3 of the dough in a springform pan and press down well. Spread the drained cherries on top. We need the rest of the dough for the crumble.
- Now mix the sour cream, poppy seed baking, 3 eggs and pudding powder into a mixture and distribute over the cherries. Now crumble the remaining dough into crumble on top of the poppy seed mixture.
- At 175 ° top-bottom heat, preheated => 40min. Then switch up to 200 ° and bake for another 20 minutes.
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