PREPARATION:
Beat the egg whites until stiff and stir in the sugar in portions. When 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 stir until there are no lumps. Bring the remaining milk to the boil, add the stirred mixture and bring to the boil until you have a thick pudding. Allow this to cool.
Beat the butter until fluffy, add the cold pudding a spoonful at a time and mix until it forms a smooth cream. Finally, add the lemon juice and cherry liqueur.
Put the cherries in a saucepan, add the sugar and let it dissolve. Stir in the lemon juice. Mix the cornstarch with two tablespoons of water and add it to the saucepan. Bring to the boil and then remove from the heat. Allow to cool slightly.
Spread the cherry mixture on one sheet of dough, spread the custard cream on top, cover with the other sheet of dough and glaze the top with white chocolate icing
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