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Seitenanblick von einem Stück Mohn Schmandkuchen mit Kirschen und Schmandguss auf einem schwarzen Teller

German Poppy Seed Cherry Cake with Sour Cream

Makes one 9.5-inch (24 cm) springform cake. You can also bake it in a 10-inch (26 cm) springform pan for a slightly flatter cake.
Course Dessert
Cuisine German
Keyword German poppyseed cake, poppyseed cake with cherries
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Calories 300 kcal

Ingredients

For the Shortcrust Pastry

  • 1½ cups 185 g all-purpose flour
  • 6½ tbsp 92 g cold butter
  • 1 tsp vanilla paste or essence
  • 2 tbsp 22 g granulated sugar
  • 1 pinch salt
  • ¾ tsp baking powder
  • 1 small egg

For the Cherry Filling

  • 1 large jar Morello or tart cherries in juice about 24 oz (680 g), juice reserved
  • ⅓ cup 40 g cornstarch
  • 2 tbsp 25 g granulated sugar, optional
  • For the Poppy Seed Filling
  • 1⅔ cups 400 ml whole milk
  • 5.3 oz 150 g finely ground poppy seeds
  • ⅓ cup 40 g cornstarch
  • ¼ cup 50 g granulated sugar
  • 1 pinch salt
  • ¾ cup 200 g full-fat sour cream
  • 1 tbsp vanilla extract or paste
  • Optional: finely grated lemon zest cinnamon, or a few drops of rum extract

For the Sour Cream Topping

  • 3 large eggs separated
  • ⅔ cup 80 g powdered sugar
  • ¾ cup 200 g full-fat sour cream

Instructions

  1. Combine the flour, cold butter, vanilla, sugar, salt, baking powder, and egg. Quickly knead until a smooth dough forms. Wrap and refrigerate for 30 minutes.

  2. Drain the cherries, reserving the juice. Whisk the cornstarch with about 6 tablespoons of the cold cherry juice until smooth. Bring the remaining juice and optional sugar to a boil. Whisk in the cornstarch mixture and cook, stirring constantly, until noticeably thickened. Remove from the heat, stir in the vanilla, then fold in the cherries. Set aside to cool slightly.
  3. For the poppy seed filling, whisk the cornstarch with about ½ cup (120 ml) of the cold milk until completely smooth.
  4. Add the remaining milk, ground poppy seeds, sugar, and salt to a saucepan and bring to a gentle simmer. Whisk in the cornstarch mixture and cook for 1–2 minutes, stirring constantly, until very thick.
  5. Remove from the heat and let the poppy seed mixture sit for 5 minutes. Stir in the sour cream, vanilla, and any optional flavorings. The filling should be thick and spreadable, not runny.
  6. For the sour cream topping, separate the eggs. Whisk the egg yolks with the powdered sugar and sour cream until smooth. Beat the egg whites until stiff peaks form, then gently fold them into the sour cream mixture.

  7. Preheat the oven to 350°F (180°C). Grease a 9.5-or 10 inch (24 - 26 cm) springform pan.

  8. Press the chilled pastry evenly over the bottom of the pan and about 1½ inches (4 cm) up the sides.
  9. Spread the cherry filling evenly over the crust. Carefully spoon the poppy seed filling over the cherries and smooth the top.
  10. Bake for 30-35 minutes.
  11. Remove the cake briefly from the oven and carefully spread the sour cream topping over the poppy seed layer.
  12. Return to the oven and bake for another 20–25 minutes, until the topping is set and lightly golden.
  13. Let the cake cool completely in the pan. For the best texture and cleanest slices, refrigerate for several hours or preferably overnight before serving.