Prepare the Shortbread Crust:
In a stand mixer fitted with a dough hook, combine all ingredients for the crust. Ensure everything is cold before mixing.
Mix until the dough comes together into a smooth ball.
Press the dough evenly into the bottom of a 10-inch (26 cm) cake pan, pressing slightly up the sides to create a rim. Chill while preparing the filling.
Prepare the Poppy Seed Filling:
In a food processor, mix the poppy seeds, semolina, cornstarch, and cinnamon until well combined.
In a pot, bring the milk and sugar to a boil, stirring constantly.
Once boiling, gradually add the poppy seed mixture to the milk, stirring continuously. Simmer gently for 2 minutes over low heat.
Transfer the mixture to a separate bowl and let cool for 5 minutes. Then add the egg and mix well.
Add Cherries
Drain the sour cherries in a sieve.
Preheat oven to 180°C (fan 160°C).
Fold the drained cherries into the slightly cooled poppy seed mixture.
Pour the filling evenly over the chilled crust.
Prepare the Almond Streusel:
Grind the whole almonds finely.
In a bowl, combine ground almonds, flour, sugar, and cold butter. Mix by hand or with a paddle attachment until crumbly streusel forms.
Sprinkle the streusel evenly over the filling.
Bake the Cake:
Bake for about 50 minutes until golden and set.
Let the cake cool completely before slicing.
Optionally, dust with powdered sugar before serving.
Storage:
Store at room temperature, covered, and enjoy within 3 days. This cake does not freeze well.
