Cherry sheet cake
- 2 Glasses (720 ml each) pitted sour cherries / morello cherries
- 250 g Butter or margarine
- 240 g + 4-5 tbsp sugar
- 1 packet Vanilla sugar
- 1 Parcel Citro-Back
- 6 Eggs (size M)
- 300 g flour
- 1 packet Baking powder
- 100 g Almond flakes
- Fat and flour
60 minutes
light
- 1.
- Put the cherries on a sieve and let them drain well. Mix the soft fat, 240 g sugar, vanilla sugar and Citro-Back for about 5 minutes with the whisk of the hand mixer until creamy. Add eggs one after the other, stir well. Mix flour and baking powder and finally stir in briefly. Spread the dough on a greased, flour-dusted drip pan in the oven (approx. 32 x 37 cm) and spread the drained cherries on it. Bake in the preheated oven on the middle rack (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 25-30 minutes. After about 10 minutes, sprinkle the cake with flaked almonds and 4-5 tablespoons of sugar and finish baking. Place the cake on a wire rack and let cool in the drip pan. Whipped cream tastes good with it
1 piece approx:
- 240 kcal
- 1000 kJ
- 4 g protein
- 12 g fat
- 28 g carbohydrates
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