Cherry Poppy Seed Marzipan Cake

For the cherry-poppyseed-marzipan cake, prepare the cake base. Separate the eggs, beat the egg whites, 3 tablespoons of water and 1 pinch of salt until stiff. Add sugar and vanilla sugar, stir in yolks one by one. Mix flour, almonds and baking powder and fold in.

Bake in the preheated oven at 165 °C for approx. 20 – 25 minutes, allow to cool and cut through once. For the sour cherry filling, drain the sour cherries, collect the juice. Mix 4 tablespoons of juice, pudding powder and sugar, boil the remaining juice.

Stir in mixed powder, bring to a boil, simmer for 1 minute and add sour cherries, let cool briefly. Empty the sour cherry filling onto the lower part of the cake base and allow to set.

For the poppy seed filling, whip the cream and add the vanilla sugar. Fold in the poppy seeds and spread on the sour cherry filling. Place the lid on top and spread the cake with jam. Knead the marzipan with a little powdered sugar and roll out, cover the cherry-poppy seed marzipan cake with it.

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