Cherry and poppy cake

How to make Cherry and poppy cake recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 12 slices

For the cake mix:
2 eggs
75 g butter
90 g sugar
pinch of salt
90 g flour

For the topping:
600 g fresh sour cherries
350 g crème fraîche
4 eggs
140 g sugar
8 tbsp poppy seeds

Additionally:
butter and breadcrumbs for the baking tin

Method:
Pre-heat the oven to 200 °C (Gas Mark 6). Grease a springform (24 cm diameter) and line with breadcrumbs. Wash, pat dry and stone the cherries for the topping.

For the cake mix, separate the eggs and beat the egg whites until stiff. Store in a cool place for later. Melt the butter in a flat pan and leave to cool slightly.Beat the egg yolks with the sugar and salt until creamy. Fold in the flour and then stir in the still liquid butter. Turn the beaten egg whites into the mixture and fold in carefully.

Turn the mixture into the form and pre-bake for approx. 10 minutes on the middle shelf. In the meantime, beat together the crème fraiche, eggs, sugar and poppy seeds in a bowl. Then spread the cherries over the cake, pour over the cream and bake the cake for a further 35–40 minutes.

Cherry and poppy cake recipe