Poppy seed cherry cake recipe

Poppy Seed Cherry Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delightful dessert that will impress your guests? Look no further than this mouthwatering Poppy Seed Cherry Cake recipe. With its perfect balance of sweetness and tanginess, this cake is sure to be a crowd-pleaser. The combination of poppy seeds and cherries creates a unique flavor profile that will leave everyone craving for more. Whether it's for a special occasion or simply to satisfy your sweet tooth, this recipe is a must-try. Get ready to indulge in a slice of heaven with this Poppy Seed Cherry Cake!

Keywords: Poppy seed, Cherry, Cake, Recipe, Dessert

Poppy seed cherry cake recipe details

Poppy seed cherry cake recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

	For the sponge:
4	eggs
2 tbsp	water, hot
80 g	sugar
125 g	flour
2 tsp	baking powder
100 g	poppy seed
	For the filling:
1 glass(es)	morello cherries, 350g
1 packet(s)	powdered jelly mix
250 ml	cherry juice, from the drained cherries
25 g	sugar
4 tbsp	kirschwasser
6 tbsp	cherry juice, from the drained cherries
	For the cream:
8 leaves	gelatin
500 g	yoghurt
2 tbsp	lemon juice, 1-2 tbsp.
100 g	sugar
200 ml	single cream
10 g	chocolate, flakes

Instructions

Preheat the oven to 180°C.

For the sponge cake:

Mix the eggs and the water until creamy and trickle in the sugar. Mix well. Combine the flour and the baking powder. Sieve half of it on the egg mixture, stir in, then add the other half of the sieved flour. Fold in the poppy seed. Line the bottom of a springform pan (26 cm) and spoon the dough in.

Bake the sponge for 25 minutes. Turn out the sponge on a wire rack, remove the baking parchment and allow to cool. Cut horizontally into two sponge cake bases.

For the filling:
Drain the cherries, collect the liquid. Set aside 16 cherries to garnish, 250 ml of the liquid and further 6 tablespoons

Prepare the glaze by combining the packet of powdered jelly mix with the 250ml of the collected liquid and the sugar. Stir in the cherries and allow to cool.

Transfer one sponge cake base on a cake plate and set around a cake setting ring. Combine the 6 tablespoons of the collected cherry juice with kirschwasser. Sprinkle half of the liquid on the sponge base and divide the cherry mixture on top but leave 1 cm free around the edges.

For the yoghurt cream:
Soak the gelatin in cold water. Mix the yoghurt with the lemon juice and the sugar. Squeeze and dissolve the gelatin. Stir in 4 tbsp. of the yoghurt mixture, then add this to the remaining mixture. Set aside in a cool place.

Whisk the single cream until stiff. When the yoghurt mixture starts to set, fold in the whipped cream. Divide one half of the cream on top of the cherries. Place the upper sponge base on top and sprinkle with the remaining kirschwasser and cherry juice mixture. Spread the remaining cream on top and flatten. Garnish with the remaining cherries and the chocolate flakes.

Store in a cool place for at least 3 hours, then remove the cake setting ring and serve.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 40 min
Resting time:
ca. 3 hrs
Grade of difficulty:
medium
Calories per portion:
230 kcal