This cake with poppy seeds, sour cherries, and a generous layer of vanilla cream is a delightful combination of tradition and elegance. The fluffy poppy seed sponge, the smooth cream, and the tangy cherry layer make this dessert a perfect choice for special occasions—or simply for a day when you crave something truly special. Easy to prepare and made with accessible ingredients, this recipe is sure to become a family favorite in no time.
Ingredients:
For the poppy seed sponge:
– 5 eggs
– 200 g sugar
– 50 g whole poppy seeds
– 140 g flour
– 2 teaspoons oil
– 1 teaspoon baking powder
– 2 tablespoons water
For the cream:
– 5 egg yolks
– 500 ml milk
– 100 g sugar
– 2 sachets vanilla sugar
– 70 g flour
– 250 g butter
For the cherry jelly:
– 700 g pitted sour cherries (from compote)
– 2 sachets cherry-flavored tort gelatin
– 150 ml warm water
Preparation:
Poppy seed sponge:
Beat the egg whites with a pinch of salt until stiff peaks form. Separately, mix the yolks with sugar, oil, and water. Incorporate the flour mixed with baking powder, then add the poppy seeds.
Gently fold in the whipped egg whites. Pour the batter into a greased and lined baking tray and bake at 180°C (350°F) for about 30 minutes. Let it cool, then slice horizontally into two layers.
Vanilla cream:
Mix the yolks with sugar, vanilla sugar, flour, and milk. Cook over low heat, stirring constantly until it thickens. Let it cool completely, then blend it into the whipped butter.
Cherry jelly:
Drain the cherries and save the syrup. Mix the syrup with water and bring it to a boil. Remove from heat and add the tort gelatin, stirring until fully dissolved. Let it cool slightly. When it starts to thicken, add the cherries and allow the mixture to cool until it’s spreadable.
Assembly:
Place the first sponge layer on a platter. Spread the vanilla cream, then add the cherry jelly. Cover with the second sponge layer. Glaze the top with melted chocolate (bain-marie style).
Tip: If you don’t have tort gelatin, you can cook a vanilla pudding mix in the cherry syrup with 5 tablespoons of sugar, then stir in the cherries. Once cooled, spread it over the cream—it’s a safe and delicious alternative.
