Sheet cakes are always a bit rustic, but this is simply a practical thing. And for several reasons: you can optimally use the surface of the oven with the rectangular trays, the cake can be divided more easily and smaller so that it is enough for many sweet tooths and you can wrap the flat, rectangular pieces of cake perfectly when they are not at the home is not enjoyed, should be.
So: Bake a sheet cake again! How about this juicy, creamy cherry cake? It will delight the whole family!
Also try: Great recipe for Moist Cherry Cake with Crunchy Almond Crumb. So delicious and so fluffy – thanks to the buttermilk trick >>
Recipe for juicy cherry cake from the tin
you need for the shortcrust pastry: 300 grams of flour, 200 grams of butter, 80 grams of powdered sugar, 1 egg (size M) salt. For coating: 2 glasses of Sauerkirchen (each 350 grams drained weight), lemon (untreated), 500 grams of sour cream, 400 grams of low-fat cottage cheese, 120 grams of icing sugar, 1 packet of vanilla sugar, 5 eggs (size M). Furthermore, a tray, approximately 40 x 35 centimetres, some butter and flour, baking paper
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This is how it works: For the shortcrust pastry, mix the flour, a pinch of salt and the cold cubes of butter in a bowl with the mixer (dough hook). Add the icing sugar and egg and knead quickly to a smooth dough. Wrap in cling film and place in the fridge for an hour.
Meanwhile, preheat the oven to 180 degrees, grease the baking tray and line it with baking paper. lightly flour a work surface and roll out the dough to the size of the baking tray. Place the dough on the parchment paper and form a border around it. Prick the surface of the dough a few times with a fork and bake it for about 10 minutes.
Drain the cherries in a colander. Rinse the lemon, dry well and finely grate the peel. Mix the rub with low-fat cottage cheese, sour cream, powdered sugar, vanilla sugar and the five eggs to form a smooth cream.
Also try: Fruity, creamy and so delicious: Nice recipe for delicious apricot cake with cream icing >>
Spread the cream on the cooled shortcrust pastry base. Then spread the sour cherries evenly over the top and bake the cake for another 35 to 40 minutes. Take it out, let it cool and enjoy as soon as possible. Because the cherry cake tastes best fresh.
Clue: If you like chocolate, simply add 20 grams of cocoa powder to the flour for the dough.