Baked Cherry Poppy Pie

Gateaux and Cakes
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Ingredients for 1 Cake tin 26 cm Ø
  • 1 Fresh sweet short crust pastry
  • 400 g Cherries, cored
  • For the cream cheese filling
  • 150 g QimiQ Classic, room temperature
  • 60 g Butter, melted
  • 120 g Sugar
  • 2 package Cream cheese, (175 g)
  • 4 Egg(s)
  • 40 g AP Flour
  • 2 package Vanilla sugar
  • 2 tsp Lemon peel
  • 100 g Marzipan
  • For the poppy seed filling
  • 100 g QimiQ Classic, room temperature
  • 100 g Butter, softened
  • 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
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 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.