200 g plain flour
80 g butter, softened
70 g powdered sugar
½ tsp baking powder
1 tsp sour cream
Poppy seed filling
850 g poppy seed filling
4 tbsp wheat flour
400 g 50% sour cherry filling Lauretta
750 g mascarpone cheese
3 tbsp sour cream
130 g powdered sugar
1 heaped tbsp of potato starch
100 g chocolate
100 g whipping cream (36%)
Our procucts used in this recipe:
Line a 26 cm baking pan with parchment paper.
Combine all the cake ingredients together and knead the dough. Roll out the dough and transfer it to the lined baking pan.
Add the eggs and flour to the poppy seed filling, and mix well. Spread the filling over the dough
Spread the 50% sour cherry filling Lauretta over the poppy filling.
Put the cheesecake batter ingredients in a bowl and mix until well-combined and smooth. Carefully pour the mix over the cherry filling.
Bake the cake at 175°C for about 90 minutes. Set aside to cool and then chill in the fridge overnight.
Put the chocolate and cream in a pan to heat, stirring constantly until the chocolate melts and combines with the cream. Pour the cooled glaze over the cake.