Mix the flour with the salt and baking powder, then add the powdered sugar. Add the margarine and crumble it thoroughly with the dry ingredients.

Add the egg yolks and sour cream, then quickly mix the dough together. If necessary, add a little more sour cream to get a stretchable consistency. Place the dough in the refrigerator to rest.

For the poppy seed filling, mix the ground poppy seeds with the sugar and grated lemon zest, then pour over the hot milk and mix thoroughly. Add the semolina and apricot jam. Meanwhile, beat the egg whites until stiff and carefully fold into the poppy seed mixture.

For the cherry layer, puree the cherries and their juice with a hand blender, add the sugar and pudding powder, then cook until thick, then cool.

Divide the dough into two parts and roll out one half to the size of a baking sheet, then place it on a baking sheet lined with baking paper.

The poppy seed filling is placed on top, followed by the cherry layer, and finally covered with the other rolled out dough sheet.

Brush the top with beaten egg, prick with a fork, and bake in a 180 degree oven for about 35–40 minutes.