Poppy Seed Cake with Cherry Jam

Mix all the ingredients for the dough. Hand-knead the dough and place it in the refrigerator for half an hour. In the meantime, prepare the filling. In a bowl, mix the poppy seeds, vanilla sugar, protein, and milk. In another bowl, mix the cottage cheese with spreadable butter, egg, and honey. Mix both mixtures together. Line a round 20 cm diameter tin with baking paper. Spread the prepared dough at the bottom and edges (you can also roll it out). Prick the dough with a fork and fill it with the filling. Bake at 170 degrees for approximately 45-50 minutes. After baking, let it cool in the oven with the door slightly open. For the glaze, mix the golden pheasant in water in a bowl. Put the jam in a pot, add the mixed golden pheasant with water. If you like, you can sweeten it and cook until it thickens. Layer it on the cooled cake and place it in the refrigerator.