3 large eggs
100 g caster sugar
120 g butter, very soft
120 g poppy seeds, grounded
3 tbs biscuit crumbs (or bread crumbs)
450 g Ricotta cheese
1 cup sour cream
120 g caster sugar
1 teas vanilla essence
zest of 1 lemon
juice of 1/2 lemon
4 large eggs
3 tbs flour
1 cup sour cherries (caned)
1 cup cherry juice (from can)
1,5 tbs corn flour (or other starch)
Preheat oven to 170*C. Prepare a cake tin (22 cm).
Beat eggs with sugar until pale and fluffy. Add butter, mix well then fold in crumbs and poppy seeds. Bake 5-6 minutes.
Meanwhile, beat all ingredients for cheese layer with a mixer. Pour over poppy seed base and bake for another 40 minutes. Take it out and let cool.(While stil warm, push edges down to level the surface.)
Mix some cherry 'juice' with corn flour, add the rest of juice and boil until thick (Microwave is OK). Add cherries, mix well and top the cake.
Let it cool/rest for 1 hour before slicing.
Pairs Well With
I got this recipe from an old Austrian lady, whos mother was Swis.