👨‍🍳 Instructions

1. 1

   Preheat oven to 180°C (160°C fan-forced). Grease a 26 cm (10-inch) springform pan.

   💡 Tip: Using a springform pan makes removal easier.
2. 2

   For the crust and streusel: In a bowl, mix flour, 100g sugar, and a pinch of salt. Cut in the cold butter until it forms coarse crumbs. Set aside two-thirds of this mixture for the base and sides.

3. 3

   Press the reserved two-thirds of the streusel mixture into the bottom and up the sides of the prepared springform pan to form a crust. Chill the pan while preparing the filling.

   💡 Tip: Ensure the crust is evenly pressed.
4. 4

   For the filling: Heat milk in a saucepan until simmering. Add 150g sugar, 1 tbsp butter, vanilla sugar, and lemon zest. Stir until butter is melted and sugar is dissolved.

5. 5

   In a separate bowl, whisk together ground poppy seeds, semolina, and cornstarch. Gradually whisk this dry mixture into the simmering milk. Cook, stirring constantly, until thickened.

   💡 Tip: Stirring is crucial to prevent lumps.
6. 6

   Remove from heat and let the poppy seed mixture cool slightly. Whisk in the egg until well combined.

7. 7

   If using, scatter the drained sour cherries over the chilled crust.

8. 8

   Pour the cooled poppy seed filling over the crust (and cherries, if using).

   💡 Tip: Spread evenly to cover the base.
9. 9

   Crumble the remaining one-third of the streusel mixture over the top of the filling.

   💡 Tip: Distribute evenly for a good crumble topping.
10. 10

    Bake for 50-60 minutes, or until the topping is golden brown and the filling is set.

    💡 Tip: The cake should be firm to the touch.
11. 11

    Let the cake cool completely in the pan on a wire rack before removing the springform ring. Chill for at least 1 hour before serving.

    💡 Tip: Chilling helps the filling set properly.