Ingredients
For 1 Cake tin 26 cm Ø
1
Fresh sweet short crust pastry
400g
Cherries, cored
For the cream cheese filling
150g
QimiQ Classic, room temperature
60g
Butter, melted
120g
Sugar
2package
Cream cheese, (175 g)
4
Egg(s)
40g
AP Flour
2package
Vanilla sugar
2tsp
Lemon peel
100g
Marzipan
For the poppy seed filling
100g
QimiQ Classic, room temperature
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
- Preheat an oven to 350 °F (conventional oven).
- Roll out the pastry and use to line the bottom and sides (approx. 3 cm high) of a greased cake tin.
- For the cream cheese filling: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well.
- For the poppy seed filing: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well.
- First put the poppy seed mixture into the cake tin. Place the stoned cherries on top and cover with the cream cheese filling.
- Bake in the preheated oven for approx. 40 minutes.
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