Cherry & poppy seed cake with vanilla custard

Here's a very unique shortbread cake recipe with poppy seeds, walnuts, and cherries. Soaked in a creamy custard, the layers become tender and slightly crumbly!
maryssia_cook
Recipe by:

maryssia_cook

Cherry & poppy seed cake with vanilla custard

Recipe Video

Ingredients

Dough
egg yolks
4pc
sugar
180g
6.30oz
0.72cup
12tbsp
vanilla sugar
20g
0.70oz
1.34tbsp
butter or margarine
200g
7oz
0.80cup
13.40tbsp
sour cream
3Tbs
baking powder
10g
0.35oz
0.67tbsp
flour
500g
17.50oz
2cup
33.50tbsp
Filling
egg yolks
4pc
poppy seeds
400g
14oz
1.60cup
26.80tbsp
roasted walnuts
200g
7oz
0.80cup
13.40tbsp
pitted cherries
400g
14oz
1.60cup
26.80tbsp
Custard
milk
400ml
13.20fl oz
1.60cup
26.80tbsp
egg yolks
2pc
flour
2.5Tbs
corn starch
1Tbs
sugar
50g
1.75oz
3.35tbsp
vanilla sugar
20g
0.70oz
1.34tbsp
condensed milk
80g
2.80oz
0.32cup
5.36tbsp
butter
150g
5.25oz
0.60cup
10tbsp

Method

Dough

  • Combine egg yolks with sugar, then add sour cream.
  • Mix 300 g |10 oz of flour with baking powder, add cold butter (margarine) in cubes, chop it into small pieces with a knife straight in the flour. Stir in the yolks and sour cream. Add the rest of the flour gradually (you may need more or less than stated in the recipe).
  • Knead into a soft dough. It should not stick to your hands. Divide the dough into 6 equal parts and leave it in the fridge for 1 hour.

Filling

  • Whisk the egg whites until stiff.
  • Grind the nuts in a blender and combine with the poppy seeds.
  • Add 2/3 of the whites, mix gently.
  • Defrost the cherries, drain the liquid and mix with the remaining whites.

Baking

  • Roll out one piece of dough into a 20x26 cm | 7.8.x10 inches layer, spread out half of the poppy seed filling on top of it, leaving 1 cm | 0.4 inches from the edges.
  • Cover with another layer of rolled dough, pinching the edges. Top with a fork.
  • You can bake on a baking tray or in a mold. Bake at 356|180C for 20-25 minutes.
  • Repeat with the other half of the poppy seed filling and the cherry filling. As a result, you will get 3 cakes with filling. Leave them to cool.

Custard

  • Mix egg yolks, sugar, flour, starch, and milk. Bring to a boil over low heat and cook until it thickens, stirring constantly.
  • Cover the ready custard with cling film and cool completely.
  • Then add the condensed milk and soft butter.
  • Beat with a mixer, spread over the cake, and leave it in the fridge overnight.

Enjoy! 🍒