Cherry poppy seed sour cream slices

Ingredients for 1 servings:

• 200 g flour
• 160 g butter, cold, in pieces
• 140 g sugar
• 1 pinch of salt
• 5 eggs
• 300 g morello cherries
• 1 pack of poppy seed cake
• 400 g sour cream
• 1 packet of vanilla sugar
• 3 tbsp, leveled cornstarch
• 2 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

I use a 23 x 33 cm nonstick baking pan. Lightly grease the bottom and sides of a square baking pan. Briefly run some baking paper under water, crumple it up, uncrumple it, and place it in the pan. This helps the paper adhere to the edges and stay there, while also adding a little moisture to the dough. Mix 200 g flour, 160 g butter in pieces, 60 g sugar, 1 egg, and a pinch of salt. Quickly knead into a smooth dough. Pour into the prepared pan and smooth it out, for example, using the back of a moistened spoon. Prick the dough several times with a fork and chill the dough for about 45 minutes. In the meantime, drain the cherries (wash and pit fresh cherries). Preheat the oven to 180 °C (top/bottom heat) (160 °C (fan). Place the poppy seed mixture in small piles on the bottom of the pan. Place the cherries on top and press down lightly. For the filling, beat the sour cream with 80g sugar and vanilla sugar until creamy, gradually adding the remaining 4 eggs. Finally, sprinkle the cornstarch over the cake and whisk until smooth. Pour the cream over the cherries. Bake the cake for about 1 hour until golden brown. Remove from the oven and let cool slightly. Remove from the pan and let cool completely. Sprinkle with powdered sugar before serving.