Cherry Cake with Poppy Seed Topping and Marzipan Sprinkles

Pour the sour cherries into a colander and drain well. When fresh sour cherries are processed, wash, remove the stems and remove the stones.

For the crumble, mix the flour, baking powder, sugar and a pinch of salt in a large mixing bowl. Roughly grate the marzipan and add it with the egg. I let the butter melt in a small saucepan over a low heat, add it to the flour mixture and use the dough hook, later also with my hands, to make Steuseln.

Grease a 30 cm springform pan or, like me, a large rectangular baking pan with margarine. Spread 2/3 of the Steusel on the floor and press a firm floor with your hand.

Sprinkle the bottom with the 3 tablespoons of breadcrumbs and spread the well-drained or fresh sour cherries on top.

For the poppy seed topping, mix the eggs, sour cream, poppy seed baking and vanilla pudding powder well, pour over the cherries and distribute evenly. Finally, distribute the remaining crumble on top and put it in the oven.

Baking oven 175 ° O / U heat, convection 150 °, baking time approx. 60 - 75 minutes on the lowest rail. I preheated, took O / U heat and my cake was ready after 60 minutes. Chopstick test done and the crumbles were nicely browned.

Another tip about marzipan. I've put the piece in the freezer for a while, then it's easier to grate.