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Poppy seed cherry pick a la floo

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Ingredients for 1 servings:

  • 200 g flour
  • ½ pack of baking powder
  • 30 g cocoa powder
  • 90 g sugar
  • 1 egg(s)
  • 1 pinch of salt
  • 100 g margarine
  • 500 g quark (low-fat)
  • 2 eggs
  • 1 ½ cup(s) oil
  • 160 g sugar
  • 2 packets of vanilla sugar
  • 2 packs of pudding powder, vanilla
  • 1 pack of ready-made mix – cherry baking
  • 125 g poppy seeds – baking
  • 20 g cornstarch
  • 1 jar sour cherries & additional cornstarch for dusting

Instructions

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

Zupfkuchen team

Knead the dough ingredients thoroughly and then pour 2/3 of the dough into a greased 26cm springform pan, leaving a rim of about 2cm. Mix the filling ingredients, except for the cherries. Drain the cherries well and then toss with cornstarch. Stir into the mixture and spread over the base. Drop the remaining dough over the top. Bake at 175°C (top and bottom heat) for about 55 minutes. Test with a skewer if done. Let cool completely.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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