Vegan Cherry and Poppy Seed Cake from the Tray

Ingredients

• 750 g (6 cups) wheat flour (type 405)
• 250 g (1.25 cups) sugar
• 375 g (3.33 stick) cold vegan butter
• 100 g (3.5 oz) plant-based margarine
• 74 g (2.66 oz) vegan vanilla pudding powder
• 150 ml (0.66 cup) plant-based milk
• 1.2 kg (42.33 oz) vegan skyr (quark)
• 75 g (0.33 cup) brown sugar
• 750 ml (3.25 cup) plant-based milk
• 150 g (5.33 oz) soft wheat semolina
• 37 g (1.33 oz) vegan vanilla pudding powder
• 150 g (0.75 cup) sugar
• 300 g (10.5 oz) ground poppy seeds
• 50 g (0.5 stick) vegan butter
• 300 g (2.5 cups) wheat flour (type 405)
• 100 g (0.5 cup) sugar
• 200 g (1.75 stick) cold vegan butter
• 700 g (24.66 oz) fresh cherries