Poppy seed cherry cake recipe
Poppy Seed Cherry Cake recipeThis article was published by: Matthew
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|For the sponge:|
|2 tbsp||water, hot|
|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|
|6 tbsp||cherry juice, from the drained cherries|
|For the cream:|
|2 tbsp||lemon juice, 1-2 tbsp.|
|200 ml||single cream|
|10 g||chocolate, flakes|
InstructionsPreheat 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.
ca. 30 min
Cooking / Baking Time:
ca. 40 min
ca. 3 hrs
Grade of difficulty:
Calories per portion:
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Reference: Poppy seed cherry cake recipe
Recipe type: xarchivex
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