Summary

Ingredients

• 200 g flour
• 160 g butter, cold, cut into pieces
• 140 g suar
• 1 pinch (s) salt
• 5 egg (s)
• 300 g morello cherries
• 1 pack poppy seed bakery
• 400 g sour cream
• 1 packet vanilla sugar
• 3 tablespoon, leveled cornstarch
• 2 tablespoon powdered sugar

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Instructions

1. I use a 23 x 33 cm coated baking pan.
2. Lightly grease the base and edge of a square baking tin. Briefly hold some baking paper under water, crumple it up, uncrumple it and put it in the pan. This makes it easier to shape the paper to the edge and stays there, and also gives the dough some moisture.
3. Mix 200 g flour, 160 g butter in pieces, 60 g sugar, 1 egg and a pinch of salt and quickly work into a smooth dough, place in the prepared pan and smooth out. For example, with a moistened spoon back. Prick in several times with a fork and chill the dough for about 45 minutes.
4. In the meantime, let the cherries drain (wash and stone fresh cherries).
5. Preheat the oven to 180 degrees top / bottom heat (160 degrees circulating air).
6. Put the poppy seed mixture on the ground in small heaps. Place the cherries on top and press lightly. For the filling, beat the sour cream with 80 g sugar and vanilla sugar until creamy, gradually add the remaining 4 eggs. Finally sprinkle the cornstarch on top and stir until smooth with a whisk. Pour the cream over the cherries.
7. Bake the cake until golden brown for about 1 hour. Take out of the oven and let cool down a little. Remove from the mold and let cool down completely.
8. Sprinkle with some powdered sugar before serving.