Sheet cakes are always a little rusty, but they are simply a practical thing. And for many reasons, you can make good use of the space of the oven with rectangular trays, because the cake can be divided easily and small, it is enough for many sweet tooths and you can wrap the flat rectangles. If you don’t enjoy it at home, the cake should be perfect.
So: bake a sheet cake again! How about this juicy, creamy cherry pie? The whole family will enjoy!
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Cherry cake recipe from the juice of the can
you need For short cream cake: 300 grams of flour, 200 grams of butter, 80 grams of powdered sugar, 1 egg (size) salt. to cover 2 glasses Sauerkirchen (each 350 grams of net weight), lemon (untreated), 500 grams of sour cream, 400 grams of low-fat quark, 120 grams of sugar, 1 packet of vanilla sugar, 5 eggs (size M). Also, a tray, approximately 40 x 35 centimeters, some butter and flour, baking paper
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Here’s how it works: For a short crust, mix baking powder, a little salt and a cold cube of butter in a bowl with a mixer (flour hook). Add icing sugar and eggs and quickly knead into a soft dough. Cover in cling film and keep in the fridge for an hour.
Until then, preheat the oven to 180 degrees, bake the dessert and place it on a baking sheet. Lighten a work surface and roll out the dough to the size of the baking dish. Place the dough on the parchment paper and create a border around it. Beat the surface of the dough with a fork several times and pre-bake it for about 10 minutes.
Pour the cherries into the tin. Wash the lemon, dry well and cut the seeds finely. To create a smooth cream, mix the mixture with low-fat quark, sour cream, powdered sugar, vanilla sugar and five eggs.
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Spread the cream over the cooled shortcrust pastry. Then spread the sauce cherries evenly on top and bake the cake for another 35 to 40 minutes. Take it out, let it cool and enjoy it as soon as possible. Because the cherry cake tastes good fresh.
Tip: If you like chocolate, simply add 20 grams of cocoa powder to the powder.