At a glance
You're making a gorgeous rolled cake that comes together in about three hours, with most of the work happening upfront. The main challenge is handling the large dough square and rolling it tightly without the filling spilling out, but once you get past that, the rest is smooth sailing—just let it rise and bake until golden.
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Make the dough
Mix the flour with the sugar and yeast. Add the melted margarine combined with the milk and rum. Knead by hand, or ideally in a stand mixer, until you get a smooth, non-sticky dough. Leave it to rise for an hour in a warm place.
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Pit the cherries
While the dough is rising, pit the cherries and prepare the poppy seed filling. It's very simple: mix the poppy seeds with the sugar and pour over lukewarm milk. Add the curd cheese and stir together into a filling.
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Roll out the dough and spread with filling
Roll the risen dough into a square, about 50 x 50 cm. Spread the poppy seed and curd cheese filling evenly over the whole surface, then scatter the pitted cherries on top.
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