Shortcrust pastry: Cut the cold butter into cubes. Mix sifted flour with sugar, salt. Hands grind the mixture into crumbs. Beat in the egg. Gather the dough into a ball. Wrap the dough in plastic wrap and put into the fridge for 30 minutes. Cherry wash, remove the easy way bone.

In a saucepan pour cream, add pudding (you can substitute for flour/starch), 6 tablespoons sugar, poppy seeds, packet of vanilla sugar, 100 grams of soft butter, all mix. Put on low heat and stirring constantly, bring the mixture until thick. It took me about 15 minutes, maybe 20. Leave the mixture to cool ( I to expedite the process, cooled in cold water). When the mixture has cooled, add 200 grams of sour cream and mix everything thoroughly.

In a bowl whisk together 3 eggs with 2 spoons of sugar, add 400 grams of sour cream, whisk. Add poppy seed mixture and mix everything. Put the cherries in the filling.

Prepare springform cake tin (26 cm), zastelil the bottom baking paper and brushing all the form of butter. Distribute dough evenly over bottom and sides of the form. On the bottom I put chopped nuts (you can omit this step if you are not a fan of nuts). Spread the filling on the dough, even out and send it in to bake pie in a preheated 180 degrees for 60-70 minutes (orientirueshsya on your oven).

The cake is ready take out and let cool in the form. The cooled pie put into the fridge for at least 5 hours (I night). In the morning for tea/coffee and a delicious sour cream cake with poppy seeds and cherries. Bon appetit!!!