Baked Cherry Poppy Pie

Gateaux and Cakes
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Ingredients for 1 Cake tin 26 cm Ø
  • 400 g Cherries, cored
  • 1 Fresh sweet short crust pastry
  • For the poppy seed filling
  • 100 g QimiQ Sauce Base
  • 100 g Butter, melted
  • 180 g Sugar
  • 2 Egg(s)
  • 200 g Poppy seeds
  • 50 g Almonds, ground
  • 1 small pinch(es) Cinnamon, ground
  • 1 tsp Baking powder
  • 2 tsp Lemon peel
  • 2 pinch(es) Salt
  • For the cream cheese filling
  • 150 g QimiQ Sauce Base
  • 60 g Butter, melted
  • 120 g Sugar
  • 360 g Cream cheese
  • 4 Egg(s)
  • 40 g AP Flour
  • 2 package Vanilla sugar
  • 2 tsp Lemon peel
  • 100 g Marzipan
Method
1.
Preheat an oven to 350 °F (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 poppy seed filling: mix the ingredients together until smooth.
4.
For the cream cheese filling: mix the ingredients together until smooth.
5.
Spread the poppy seed mass into the cake tin. Place the stoned cherries on top and cover with the cream cheese mass.
6.
Bake in the preheated oven for approx. 50 minutes.