Poppy seed and cherry cake
Ingredients
- Hortex Pitted Cherries 1 package
- Poppy seed filling with dried fruits and nuts 850 g
- Eggs 6
- Semolina 4 tablespoons
- Hazelnuts 100 g
- Cocoa A few tablespoons
- Cherry liqueur 4 tablespoons
- Strong brewed coffee 1/3 cup
- Sugar 1 tablespoon
- Mascarpone cheese 500 g
- 36% cream 250 ml
- Powdered sugar 2/3 cup
- Strong brewed coffee 4-5 tablespoons
Preparation
Grease a 21-23cm diameter cake pan with butter and sprinkle with flour. Preheat the oven to 175°C.
Separate the egg yolks from the egg whites.
Whisk the egg yolks into a fluffy cream and beat the egg whites into stiff peaks.
Mix the poppy seed filling with dried fruits and nuts with semolina, egg yolks, and finally gently mix with the beaten egg whites.
Pour the prepared mixture into the cake pan and bake for about 40-45 minutes in the preheated oven.
When the cake is completely cooled, cut it into three layers.
Whip the cold cream with powdered sugar until stiff.
Then gently mix it with the mascarpone cheese and cooled coffee.
Chill the finished mousse in the refrigerator.
Mix the cherry liqueur with coffee and sugar.
Place the first layer of the cake on the cake pan and sprinkle with 1/3 of the soaking syrup (if the layers are very moist, reduce the amount of soaking syrup accordingly).
Then spread 1/3 of the coffee mousse over it and arrange some of the thawed Hortex cherries. Cover with the second layer and repeat the process.
Finally, place the last layer, sprinkle with the remaining soaking syrup and spread the remaining mousse over the top and sides of the cake.
Sprinkle the sides of the cake with chopped hazelnuts, and generously dust the top with cocoa.
Place the prepared cake in the refrigerator (preferably overnight).
