Amarena Poppy Seed Cake

For the Amarena Poppy Seed Cake, beat eggs, orange juice and sugar until foamy, about 8 minutes. Mix flour, poppy seeds and baking powder and add to the egg yolk-sugar mixture.

Preheat oven to 175 °C. Line a 26-centimeter-diameter springform pan with baking paper, pour in the batter and bake for about 35 minutes.

Let the cake cool on a cooling rack. Then cut it in half and drizzle with kirsch.

Prepare the cake glaze according to package directions and mix in the drained Amarena cherries.

Place a high cake ring around the 1st cake layer and spread the cherry mixture on top. Soak gelatin in cold water for 5 minutes. Mix curd cheese with vanilla yogurt, sugar, Amaretto, grated lemon peel and juice. Squeeze gelatin and dissolve according to package directions, add 5 tablespoons of the curd cream and stir well, then stir to remaining cream.

Whip the cream until stiff and as soon as the curd mixture begins to gelatinize, fold in the whipped cream.

Spread 1/3 of the cream on top of the Amarena cherries. Place the second cake layer on top and spread with the remaining cream.

Place the cake in the refrigerator for at least 3 hours. Carefully remove the cake ring. Decorate the edge with hazelnut brittle. Sprinkle some hazelnut brittle in the center of the cake. Whip the remaining whipped cream until stiff in a piping bag fitted with a star nozzle and decorate the top of the cake. Alternate Amarena cherries and Amaretto cookies on top.

To finish

Preparation Tip:

Instead of the Amarena cherries, fresh cherries, or cherries from a jar can be used for the Amarena Poppyseed Cake.

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