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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
Makes 1 cake (28 cm)
teaspoon lemon peel
- Whisk the well tempered butter with the sugar and the egg yolks until the miture is airy
- Add the yoghurt, the poppyseed and the peel and blend.
- Whisk the egg whites untill they are firm
- Fold in the egg whites then pour into a prepared spring form baking tin and bake at 180°C for 25 minutes.
curd,quark or low fat cream cheese
teaspoon vanilla sugar
juice and peel of 1/2 a lemon
- Half the cherries and remove the stones the lay them onto the still warm base and arrange them so the base is thoroughly covered.
- Mix together sugar, egg yolks, vanilla sugar, custard powder, juice and peel as well as quark
- Whisk the egg whites then gently fold them into the rest
- Pour over the base and the cherries. If you have any cherries left just dropp them into the mixture now.
- Bake at 180°C for 35 minutes. ( Cover with clingfilm for the last 15 minutes if it gets too dark)