Mohn-Kirsch-Kuchen Cherry Lady


For the dough:

150 g poppy seeds

100 g desiccated coconut

100g sugar

100 g ground hazelnuts

8 pieces egg whites

4 egg yolks

For the cream:

4 egg yolks

2 cups milk
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1 pack of vanilla flavored pudding powder

1/2 cup sugar

1 tbsp lemon juice

2 tbsp cherry liqueur

250g butter

For the cherry layer:

450 g frozen sour cherries

4 tbsp sugar

2 tbsp lemon juice

2 tsp cornstarch

For the glaze:

100 g white chocolate

Oil as needed


Beat the egg white until stiff and stir in the sugar in portions. If the egg whites are stiff and shiny, stir in the egg yolks one at a time. Then fold in the poppy seeds, coconut flakes and ground hazelnuts.

Spread the dough on two baking trays lined with baking paper and bake in a preheated oven at 170 °C for about 20 minutes. Then let it cool down.

Mix the egg yolks, sugar and pudding powder, add a cup of milk and mix until there are no lumps. Bring the remaining milk to the boil, add the mixed mixture and bring to the boil to form a thick pudding. Let this cool down.

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