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easy &quick

Baked Cherry Poppy Pie

QimiQ Benefits

  • Bake stable and deep freeze stable
  • Cakes remain moist for longer
  • Quick and easy preparation

Minutes

25

Difficulty

easy

Baked Cherry Poppy Pie
Baked Cherry Poppy Pie

Ingredients

For 1 Cake tin 26 cm Ø

  • 1

    Fresh sweet short crust pastry[Tante Fanny]

  • 400g

    Cherries, cored

  • For the cream cheese filling

  • 150g

    QimiQ Classic, unchilled

  • 60g

    Butter, melted

  • 120g

    Sugar

  • 2package

    Cream cheese, (175 g)

  • 4

    Egg(s)

  • 40g

    Flour

  • 2package

    Vanilla sugar

  • 2tsp

    Lemon peel

  • 100g

    Marzipan (almond paste)

  • For the poppy seed filling

  • 100g

    QimiQ Classic, unchilled

  • 100g

    Butter, softened

  • 180g

    Sugar

  • 2

    Egg(s)

  • 200g

    Poppy seeds

  • 50g

    Almonds, ground

  • 1small pinch(es)

    Cinnamon, ground

  • 1tsp

    Baking powder

  • 2tsp

    Lemon peel

  • 2pinch(es)

    Salt

Preparation

  1. Preheat the oven to 180 °C (conventional oven).
  2. Roll out the pastry and use to line the bottom and sides (approx. 3 cm high) of a greased cake tin.
  3. For the cream cheese filling: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well.
  4. For the poppy seed filing: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well.
  5. First put the poppy seed mixture into the cake tin. Place the stoned cherries on top and cover with the cream cheese filling.
  6. Bake in the preheated oven for approx. 40 minutes.
Some doughy looking food

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