For the shortcrust pastry, put 250 g of flour in a bowl together with 125 g of cold butter, 50 g of powdered sugar and the egg. Knead with your hands to a smooth dough. Wrap in plastic wrap and chill in the refrigerator for 30 min.

Pour the milk into a saucepan. Take 3-4 tablespoons of the milk and stir the custard powder together with 40 g sugar until smooth. Bring the milk to a boil in the pot, then add the pudding powder and semolina while stirring. Cook for about 1 minute, stirring constantly. Then remove the saucepan from the heat and stir in the poppy seeds. Allow the mixture to swell a bit and cool.

Preheat the oven to 180 degrees top/bottom heat. Line a springform pan with baking paper, alternatively grease with a little butter and then dust with flour.

Drain the cherries over a sieve and drain well. Feel free to save the juice for another use.

For the crumble, knead and crumble 100 g cold butter with 100 g sugar, 150 g flour and ½ teaspoon cinnamon.

Remove the shortbread from the refrigerator and roll out on a lightly floured work surface. Then place dough on the bottom of the springform pan and raise about 2 cm up the sides.

Pour the poppy seed pudding mixture onto the base and smooth it out. Then spread the drained cherries on top and press them in a little. Finally, spread the crumble over the cake.

Bake the cake in the middle of the preheated oven for 45 minutes, until the crumble is nice and crispy. Let cake cool completely before cutting and dust with a little powdered sugar before serving, if desired.