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
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Ingredients
- 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
Directions
- Base
-
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.
- Topping
-
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)
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