John Myers
Poppy Seed and Cherry Cake with Sprinkles
The perfect poppy seed and cherry cake with sprinkles recipe with a picture and simple step-by-step instructions.
- For the crumble batter:
- 150 g Cold butter
- 250 g Flour
- 125 g Sugar white
- 1 packet Lemon zest
- 1 Egg yolk
- 1 packet Vanilla sugar
- For the filling:
- 1 liter Milk
- 2 packet Custard powder
- 400 g Ground poppy seeds
- 1 Protein
- 1 pinch Salt
- 1 Glass Morello cherries
- Separate the egg and set the egg white aside. Pour the morello cherries into a sieve and drain well.
- Use butter, flour, sugar, vanilla sugar, lemon zest and egg yolk to make a crumble dough by hand. Chill the dough for about 30 minutes.
- Cook the custard according to the instructions. Let the cooked pudding cool. Stir again and again so that no skin forms. When the pudding is still lukewarm, stir in the poppy seeds. Beat the egg white with the pinch of salt until stiff and fold into the poppy seed mixture.
- Pour about 2/3 of the crumble dough into the prepared springform pan and press down on the bottom. Now put the poppy seed mixture on the dough. Spread the drained morello cherries on the poppy seed mixture and distribute the remaining sprinkles on top of the morello cherries.
- Place the cake in the (fan-assisted) oven preheated to 175 degrees and bake for approx. 60 minutes. After baking, take it out of the oven and let it cool down in the pan.
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