Cherry & poppy seed cake with vanilla custard

Ingredients

Dough

4 egg yolks

180 grams (6.35 ounces) sugar

20 grams (0.7 ounces) vanilla sugar

200 grams (7.1 ounces) butter or margarine

3 tablespoons sour cream

10 grams (0.35 ounces) baking powder

500 grams (17.6 ounces) flour

Filling

4 egg yolks

400 grams (14.1 ounces) poppy seeds

200 grams (7.1 ounces) roasted walnuts

400 grams (14.1 ounces) pitted cherries

Custard

400 milliliters (1.7 cups) milk

2 egg yolks

2.5 tablespoons flour

1 tablespoon corn starch

50 grams (1.75 ounces) sugar

20 grams (0.7 ounces) vanilla sugar

80 grams (2.8 ounces) condensed milk

150 grams (5.3 ounces) butter

Instructions

Step 1

1. Mix egg yolks with sugar, then add sour cream. In another bowl, combine 300 grams (10 ounces) of flour with the baking powder. Add cold butter (or margarine) cut into cubes and use a knife to chop it into small pieces within the flour mixture. Stir in the egg yolk mixture. Gradually add the remaining flour (you may need more or less than stated) until a soft dough forms that does not stick to your hands. Divide the dough into 6 equal parts and refrigerate for 1 hour. Tip: Using cold ingredients helps create a flakier texture in the dough.

Step 2

2. For the filling, whisk the egg whites until stiff. Grind the walnuts in a blender and combine with the poppy seeds. Mix in two-thirds of the egg whites, folding gently. Defrost the cherries, drain the liquid, and mix with the remaining egg whites. Tip: Ensure the cherries are well-drained to avoid excess liquid in the filling.

Step 3

3. Roll out one piece of dough into a 20x26 cm (7.8x10 inch) layer. Spread half of the poppy seed filling on top, leaving a 1 cm (0.4 inch) border from the edges. Cover with another rolled layer of dough, pinching the edges to seal, and fork the top. You can bake on a baking tray or in a mold at 180°C (356°F) for 20-25 minutes. Repeat with the rest of the dough and fillings to make three cakes in total. Allow the cakes to cool completely. Tip: Use a fork to prick the top layer to allow steam to escape and prevent bubbling.

Step 4

4. For the custard, mix egg yolks, sugar, flour, corn starch, and milk in a saucepan. Bring to a boil over low heat, stirring constantly until thickened. Cover the custard with cling film and let it cool completely. After it has cooled, add the condensed milk and softened butter, and beat with a mixer until smooth. Spread the custard over the cooled cakes and refrigerate overnight. Enjoy your delicious pastry! 🍒 Tip: Stirring constantly while making custard prevents lumps and ensures a smooth texture.

Servings

Transform your pastry into a **gourmet delight** with these serving suggestions! 🌟 Cut the pastries into delightful squares or diamond shapes and arrange them on a beautiful serving platter. Garnish with a dusting of powdered sugar or a drizzle of chocolate sauce for a touch of elegance.

For a refreshing contrast, serve with a side of freshly whipped cream or a scoop of vanilla ice cream. 🍦 Want to add a pop of color? Place a few fresh cherries on top of each piece just before serving.

Hosting a **fancy tea party**? Pair it with your favorite herbal tea or a hot cup of strong coffee to bring out the rich flavors of the poppy seeds and cherries. ☕ These pastries are also perfect for brunches, festive gatherings, or just as a sweet treat after dinner.

Add your own creative twist by serving with a **fruit compote** or a dollop of tangy lemon curd. The possibilities are endless, and your guests will be begging for the recipe!

Equipment

Mixing Bowls

Ensure you have a variety of sizes for combining ingredients. You’ll appreciate having a larger one for the dough and smaller ones for the custard and fillings.

Rolling Pin

A sturdy rolling pin is a must for rolling out the dough evenly. If you don’t have one, a wine bottle can work in a pinch!

Baking Tray

Use a non-stick baking tray or line it with parchment paper to prevent sticking and ensure easy cleanup. 🧽

Mixer

Both hand mixers and stand mixers are suitable. A stand mixer can save you a lot of arm work, especially for kneading the dough and whipping egg whites!

Variations

Want to make this recipe more inclusive for your guests? 🌿 No problem!

Gluten-Free Variation: Substitute the regular flour with a high-quality gluten-free flour blend. Ensure all your other ingredients, like baking powder, are certified gluten-free. You might need to tweak the dough consistency a bit, but the results will be just as delicious!

Vegan Variation: Swap out the egg yolks with a mixture of flaxseed meal and water (for each yolk, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water). Replace butter with vegan margarine or coconut oil and use a dairy-free milk like almond or soy for the custard.

Don't forget to use a plant-based condensed milk for the custard and ensure all other ingredients are vegan-friendly. With these adjustments, your pastries will be just as delectable and suitable for everyone to enjoy! 🌱✨

Faq

Why is my dough too sticky?
If your dough is too sticky, add a little more flour gradually until it becomes smooth and manageable. Sometimes, humidity can affect the dough, so don't worry if you need to adjust the flour amount.
How do I prevent the poppy seed filling from leaking out?
Make sure to leave a 1 cm border from the edges free of filling and pinch the dough edges tightly together. This helps keep the filling secure inside the pastry.
Can I use fresh cherries instead of defrosted ones?
Absolutely! Fresh cherries can be used, but make sure to pit and slightly dry them before mixing with the egg whites to avoid excess moisture in the filling.
What’s the best way to grind the nuts uniformly?
Using a blender or a food processor on a pulse setting lets you control the consistency. Be careful not to blend too much, or you’ll end up with nut butter!
How can I make the custard smoother?
Cook the custard over low heat, stirring constantly with a whisk. This will help prevent lumps. Straining the custard through a sieve after cooking can also ensure a velvety texture.
Why is my pastry not flaky?
The key to flaky pastry is cold butter! Ensure your butter is chilled, and don’t overwork the dough. Keeping the dough cool helps create those lovely flaky layers.