Delicious cherry poppy seed cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 2 tbsp water, warm
• 100 g sugar
• ½ bag of poppy seeds (poppy seed baking)
• 1 pinch of salt
• 100 g wheat flour
• 50 g cornstarch
• 2 tsp, leveled baking powder
• 1 jar sour cherries (drained weight 350 g)
• 2 tbsp sugar
• 1 bag of red currant jelly powder
• 2 cups of whipped cream (200 g each)
• ½ bag of poppy seeds (poppy seed baking)
• 1 plate(s) of marzipan (marzipan coating, very fine)
• 1 bag of pistachios, chopped

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 15 minutes

Juicy delicious cake for the celebration

For the sponge cake, beat the egg yolks with warm water and sugar until creamy. Now mix in 1/2 sachet of poppy seed baking powder. Beat the egg whites with the salt until stiff and pile them onto the egg yolk mixture. Mix the flour with the cornstarch and baking powder. Then sift it onto the beaten egg whites and carefully fold it in. Pour half of the batter into two springform pans (26 cm diameter) lined with baking paper and smooth the surface. The cake layers can be baked simultaneously or one after the other in a preheated oven at 180°C (top/bottom heat) (gas mark 3, fan oven: 170°C) for about 15 minutes. Then turn out of the pan, immediately remove the baking paper and let cool. For the filling, bring the cherries to a boil with sugar and thicken with the red fruit compote powder according to the instructions. Let the mixture cool slightly. Cover a cake base with a springform pan or cake border and spread the cherry filling on top. Whip the cream until stiff, reserving 2 tablespoons for decoration. Carefully combine the cream with the remaining poppy seed mixture and spread half of it over the cherry filling. Place the second layer on top and refrigerate the cake for about 1 hour. Now remove the layer from the baking frame or springform pan. Spread the second layer of poppy seed mixture all over with the remaining layer of cream. Place the marzipan topping on top, dot with cream, and finally sprinkle with pistachios.