Ingredients:
Dough: 200g margarine
600g flour
4 egg yolks
4 tbsp sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
1 tbsp vinegar
0.5 liters of cherries
200g nuts
100g poppy seeds
Merengue: 2 egg whites
3 tbsp sugar.
Cream: 3 egg yolks
1 cup sugar
3 tbsp flour
0.5 liters milk
300g butter
1 tsp vanilla extract
1/4 tsp citric acid
Dough:
Chop the margarine and flour together.
Add the remaining ingredients.
Knead everything together, divide into 6 portions, and refrigerate.
Roll out 1 portion of dough, place it in a baking dish, and top with cherries and nuts.
Spread the meringue on top and sprinkle with poppy seeds (not ground).
Roll out another portion to cover it.
Prick it thoroughly with a fork.
Bake. Repeat with the remaining dough portions.
Meringue:
Whip the egg whites with sugar until stiff peaks form.
Cream:
To the whipped egg yolks with sugar, add the flour and pour in a little milk (to a consistency similar to sour cream).
Bring the remaining milk to a boil, pour it into this mixture, bring to a boil again, and cook for 5 minutes, then cool.
Add the remaining ingredients and whip until smooth.
Spread the cream between the layers.