The recipe for this I found accidentally in one of the social networks. First, a bit confused poppy cream, but the photo was so appetizing, and the interest prevailed. Was not disappointed! So, the butter with the flour shall pound into crumbs. Oil I froze a little and rubbed. To the flour crumbs, add sugar, egg yolk and 1-2 tablespoons cold water. Prepare the dough, wrap in parchment and put in the fridge for 30 minutes.

Now let's prepare the filling. Poppy pour the milk, add a little sugar (1 tsp), semolina and cook until the mixture thickens, do not forget to stir!

Once the cream has cooled slightly, add 100 g of sour cream, condensed milk, lemon essence and vanilla.

Take out the dough from the fridge, roll out, put into a form and make the bumpers. Lightly pinned with a fork.

On the dough spread poppy seed cream, even out with a spoon. I added canned cherries. Put it into the preheated oven for about 20 minutes. Cook on medium heat.

We gotta do a souffle. I was very interested in it and it turns out airy, soft! I'm not really into pies, covered with beaten egg whites, but this time, the result pleased. Proteins separated from the yolks. Whisk the egg yolks with the sugar until lush cream, add sour cream, 2 tbsp flour.

Now, beat separately whites with the remaining sugar until peaks. Gently introduce the egg-sour cream mixture. Get the cake and gently cover with a layer of souffle. Bake approximately 30-35 minutes until Golden brown.

Give the cake to cool slightly and serve!