For the cake base, cream butter, sugar and yolks, mix the almonds with baking powder and the grated poppy seeds and stir into the yolk mixture.Beat egg whites until stiff and gently fold into the dough.Pour into a greased and floured cake tin (18 cm diameter) and bake at 170 degrees for about 25 minutes. Then leave to cool in the cake tin.
In the meantime, prepare the instant gelatin according to package instructions. Mix the curd with sugar and vanilla sugar and add the gelatine.
Spread the cherries on the poppy seed base. Fill the curd mixture on top of the cherries and smooth it down. Finally, sprinkle with poppy seeds.
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