Cherry and poppy seed cake with marzipan crumbles

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
3 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 850 g Cherries
  • 200 g Marzipan raw mass
  • 500 g Flour
  • 1/2 TEASPOON Baking Powder
  • 250 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 250 g Butter
  • 7 Eggs (size M)
  • 3 TABLESPOONS Breadcrumbs
  • 400 g Schmand
  • 2 (250 g each) Bag of poppy seed filling ready to bake
  • 1 1/2 packs Pudding powder "Vanilla flavour" (for cooking)
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Wash the cherries thoroughly, clean them, stone them and drain them well. Collect the juice and use it for other purposes. For the crumbles, coarsely grate marzipan. Mix flour, baking powder, sugar, vanillin sugar and salt in a large mixing bowl.

  2. 2

    Add butter in flakes, marzipan flakes and 1 egg. First work into crumbles with the dough hooks of the hand mixer, then briefly with your hands.

  3. 3

    Spread approx. 2/3 of the crumbles evenly into a well greased spring tray (30 cm Ø at the top, 27 cm Ø at the bottom, 6 cm high). Press the bottom and a rim of approx. 3 cm high. Sprinkle with breadcrumbs and spread cherries on top.

  4. 4

    Mix sour cream, poppy seed filling, 6 eggs and pudding powder well. Spread evenly over the cherries and smooth them down. Finely crumble the remaining crumbles and place on top. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  5. 5

    manufacturer) bake on the bottom rack for approx. 1 1/4 hours. Cover cake with aluminium foil for the last 15 minutes of baking time.

  6. 6

    Remove from the oven, place on a cake rack and allow to cool. Then carefully remove from the mould. Dust with icing sugar. Whipped cream tastes good with it.

Nutrition Facts

KCAL
600 kcal
CARBS
67 g
FATS
31 g
PROTEINS
12 g