Poppy Seed and Cherry Cake

Defrost the cherries on the pre-dough.

Beat the butter, sugar and vanilla until frothy, then gradually add the egg yolks, continue beating. Beat the egg whites with salt and sugar until stiff. Mix the poppy seeds, flour and ground hazelnuts together.

Now fold the egg whites and poppy seed mixture into the butter foam alternately. Dab the cherries well and dust them with a little flour, then fold them carefully into the batter. Line a baking sheet with parchment paper and spread the dough on it, bake at 180 ° C top / bottom heat for about 40 minutes. The cake should have a light brown hood.

Let cool down a little and garnish as desired. E.g. powdered sugar, or whipped sour cream with powdered sugar and vanilla. The cake is great to freeze.