Cheese Poppy Seed Dream with Cherries

For the shortcrust dough, knead together 100 g sugar, 200 g butter, 300 g flour and one egg, season the dough with a tiny bit of vanilla sugar, salt and juice of one lemon. Let the dough rest.

For the cherry filling, drain the cherries. Mix the vanilla pudding powder with three tablespoons of sugar and stir through with a tiny bit of cherry juice. Bring the remaining cherry juice to a boil and stir in the mixed custard powder. Bring everything to the boil repeatedly for a short time and then fold in the cherries.

For the poppy seed filling, crumble the three onions. Mix the 250 g ground poppy seeds with the crumbled onions. Boil 250 ml milk with 70 g sugar and season with a little salt, a pinch of cinnamon and a packet of vanilla sugar. Next, fold in the poppy seed and rusk mixture (do not let the mixture bubble up again), then add the 50 g raisins form.

For the cheese topping, mix the 500 g curd cheese with a packet of vanilla sauce powder, one egg yolk and 100 g sugar. Whip the egg whites with a little juice of a lemon until stiff and fold in carefully.

To assemble the cake, roll out the short pastry and place it on the bottom of a cake springform pan (28 cm ø). Some shortcrust pastry back, roll out and line the edge of the mold with it. Then squirt the cherry filling on top in a circle, leaving a hole free in the center. In the interstices the poppy seed filling form. Then spread the cheese topping evenly and bake for 45 minutes.

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