Poppy Seed Cake with Cherry Layer

Poppy seed cake with cherry layer is three poppy seed sponge cakes, a cherry compote with pistachio liqueur and a delicate sour cream frosting. It comes together quite quickly, and the result is a very tasty and satisfying cake. Highly recommended.

Poppy Seed Cake with Cherry Layer

Poppy seed sponge, cherry compote with pistachio liqueur and sour cream frosting - a simple and very tasty homemade cake.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Chilling 3 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 10 servings

Ingredients Method Notes

Ingredients

  

Sponge

• 5 eggs
• 5 tbsp sugar heaping
• 5 tbsp flour heaping
• 2 tbsp dried poppy seeds
• 1 ml vanilla essence

Compote

• 150 g thawed cherries
• 120 g sugar
• 200 ml cherry juice from the cherries
• 13 g cornstarch
• 9-10 g sheet gelatin
• 50 ml pistachio liqueur
• 1 tsp lemon juice

Frosting

• 400 g sour cream 21%
• 100 g powdered sugar
• 0.5 tsp lemon juice

Decoration

• 300 g cherries
• 3 lemon wedges
• 50 g white chocolate shards
• rosemary sprigs

Method

 

1. Bake the poppy seed sponge, let it cool and preferably leave it overnight so it matures and settles. Cut the sponge into three layers and place the first layer in a cake ring or pan.
2. Prepare the cherry compote, cool it at room temperature, then place it in the freezer and wait until it reaches a well-thickened jelly-like consistency.
3. Pour the compote onto the sponge layer in the ring, cover with the second layer and refrigerate for an hour.
4. Prepare the sour cream frosting. Spread half of it over the second layer right in the ring, cover with the third layer and leave in the fridge for a couple of hours.
5. Open the ring and coat the cake with the remaining half of the frosting. Decorate with cherries, lemon wedges, shards of white chocolate and rosemary.
   

Notes

The sponge, compote and frosting can be made the day before - assembly will then take very little time.

Tips

• It's best to bake the sponge in advance and leave it overnight - this way it matures and won't crumble when sliced.
• If you don't have a cake ring, you can assemble the cake directly in a springform pan.
• It's handy to freeze the compote until it reaches a thick jelly-like consistency - that way it won't run over the sponge.
• For decoration I use cherries, lemon wedges, shards of white chocolate and sprigs of rosemary.