PREPARATION

Grind the poppy seeds finely poppy seed grinder or a mortar. Pour the poppy seed then with 180 ml of hot water and mix well. Let cca.10 minutes to cool.

Stir the vanilla pudding powder, 70 g sugar and 150 ml of milk by each other. Transfer the remaining milk to the boil. Stir the custard powder mixture through it and cook, stirring, approx 1 minute on low heat. Cover the pudding with foil and let cool in the refrigerator.

Mix the flour with the baking powder, 125 grams of sugar and a pinch of salt. Knead the butter into small pieces, 1 egg and ca.8 el ice cold water first with the dough heels and then briefly by hand. Wrap the dough in foil and put it in the refrigerator for 30 minutes.

Roll out 2/3 of the dough in a baking pan 30×40 cm (the walls were best 3 cm deep). Prick with fork several holes in the bottom and sprinkle with breadcrumbs. Stir the pudding, the poppy seed mass, cream and 3 eggs together. Spread the mixture over the dough and divide the pitted cherries over.

Preheat the oven to 175°C.

Roll the remaining dough in a little flour into a rectangle. Cut the strips and divide the cake in the tin. Klus an egg and brush the slices with it.

Bake the cake for about 50 minutes in preheated oven.

Let the cake cool after baking, sprinkle with powdered sugar and cut into pieces.