Fri. Jun 14th, 2024

Authentic pie with cherries and poppy seeds – we cook together with Yevhen Klopotenko

Natasha Kumar By Natasha Kumar Jun11,2024

Authentic cake with cherries and poppy seeds – prepared together with Yevhen Klopotenko

Authentic pie/Yevhen Klopotenko

Ukrainian chef Yevhen Klopotenko decided to prepare an authentic Ukrainian dish. This dessert will be liked by all family members, because it reminds of childhood.

Evgeny Klopotenko together with Tetyana Fishchuk – CEO Projector Foundation – shared an interesting recipe. Look for details on how to make pie with cherries and poppy seeds on YouTube.

Cherry has already started to ripen, which means it's time to prepare one of the most authentic Galician pies – Vysyvanka pies. I love this balanced combination of poppy and cherry, it is truly Ukrainian, – writes Klopotenko.


  • Flour – 640 g, (+60 g for dusting)< /li>
  • Eggs – 6 pcs (yolks)
  • Sugar – 200 g
  • Sour cream – 200 g
  • Butter – 360 g
  • Baking powder – 2 tsp.
  • Cocoa – 2 tbsp. l.
  • Salt – 1/2 tsp.
  • Cherry – 400 g
  • Poppy seeds – 300 g
  • Starch – 2 Art. l.
  • Sugar – 2 tbsp. l.
  • Water – 150 ml

For the sour cream:

  • Fat, thick sour cream 1 kg or ricotta cheese
  • Icing sugar – 200 g
  • Sour milk cheese – 350 g

Method of preparation:

1 . Separate the yolks from the whites. Beat the yolks, add sugar and salt.

2. Add flour with baking powder, sour cream and butter. Knead the dough.

3. Divide the dough into 5 parts. Add cocoa to one of them and mix. Divide the cocoa dough into 4 parts and put it in the freezer for 30 minutes.

4. Grind poppy seeds in a coffee grinder or blender. Add poppy seeds, water and 2 tbsp. sugar Boil for 5 minutes so that the poppy seeds thicken.

5. Pour cherries into a saucepan, add sugar and bring to a boil. Add diluted starch and cook until thickened.

6. For the cream, put 1 kg of fatty sour cream in cheesecloth, put it on a sieve and put it in the refrigerator for 1 day or overnight. Beat sour cream with powdered sugar and sour milk cheese.

7. Roll out the dough, covering it with parchment, to a size of 25×25 cm. Place the cherries on the dough. Add grated cocoa dough.

8. Roll out the other dough, add poppy seeds, rub the dough with cocoa. Bake for 30 minutes at a temperature of 180°C.

9. Spread the cake with cherry cream. Cover with a cake with poppy seeds, again cover with a cake with cherries, spread with cream and lay out a cake with poppy seeds.

10. Let it stand in the refrigerator for at least 2 hours.

Natasha Kumar

By Natasha Kumar

Natasha Kumar has been a reporter on the news desk since 2018. Before that she wrote about young adolescence and family dynamics for Styles and was the legal affairs correspondent for the Metro desk. Before joining The Times Hub, Natasha Kumar worked as a staff writer at the Village Voice and a freelancer for Newsday, The Wall Street Journal, GQ and Mirabella. To get in touch, contact me through my 1-800-268-7116

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