Make Ahead

Cherrycake with cheesecake topping

June 10, 2012
0 Ratings
  • Makes 1 cake (28 cm)
Author Notes

This is an easy to make poppyseed and cherrycake with a really nice cheesecake topping which makes it even moister and more delicious. —David Fischer

What You'll Need
  • Base
  • 100g butter
  • 120g sugar
  • 5 eggs
  • 60g yoghurt
  • 200g poppyseeds, ground
  • 1 teaspoon lemon peel
  • Topping
  • 500g curd,quark or low fat cream cheese
  • 75g sugar
  • 3 eggs
  • 1 teaspoon vanilla sugar
  • juice and peel of 1/2 a lemon
  • 400g cherrys
  1. Base
  2. Whisk the well tempered butter with the sugar and the egg yolks until the miture is airy
  3. Add the yoghurt, the poppyseed and the peel and blend.
  4. Whisk the egg whites untill they are firm
  5. Fold in the egg whites then pour into a prepared spring form baking tin and bake at 180°C for 25 minutes.
  1. Topping
  2. Half the cherries and remove the stones the lay them onto the still warm base and arrange them so the base is thoroughly covered.
  3. Mix together sugar, egg yolks, vanilla sugar, custard powder, juice and peel as well as quark
  4. Whisk the egg whites then gently fold them into the rest
  5. Pour over the base and the cherries. If you have any cherries left just dropp them into the mixture now.
  6. Bake at 180°C for 35 minutes. ( Cover with clingfilm for the last 15 minutes if it gets too dark)

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2 Reviews

krikri July 26, 2015
Oh and maybe foil would be a better idea than clingfilm if you're popping it back in the oven.
krikri July 26, 2015
Custard powder? It's mentioned in the instructions but not in the list of ingredients.