Plate cakes are always a bit rustic, but it’s simply a practical thing. And for several reasons: you can make optimal use of the oven’s surface with the rectangular trays, the cake can be divided more easily and less so that it reaches many sweet teeth and you can wrap the flat, rectangular pieces of cake perfectly when not enjoyed at home.
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So: Bake a sheet cake again! How about this juicy, creamy cherry cake? It will delight the whole family!
Recipe for juicy cherry cake from the mold
you need for the puff pastry: 300 grams of flour, 200 grams of butter, 80 grams of powdered sugar, 1 egg (size M) salt. To cover: 2 glasses Sauerkirchen (each 350 grams drained weight), lemon (untreated), 500 grams sour cream, 400 grams lean quark, 120 grams powdered sugar, 1 packet vanilla sugar, 5 eggs (size M). In addition, a tray, about 40 x 35 centimeters, some butter and flour, baking paper
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Here’s how it works: For the puff pastry, mix flour, a pinch of salt and the cold cubes of butter in a bowl with the mixer (kneading hook). Add the icing sugar and eggs and knead quickly to a smooth dough. Wrap in cling film and refrigerate for an hour.
Meanwhile, preheat the oven to 180 degrees, grease the tray and line it with parchment paper. Flour a work surface lightly and roll out the dough to the size of the baking tray. Place the dough on the baking paper and shape an edge around it. Prick the surface of the dough several times with a fork and pre-bake for about 10 minutes.
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Empty the cherries into a colander. Rinse the lemon, dry well and grate the peel finely. Mix rubbing with low-fat quark, sour cream, powdered sugar, vanilla sugar and the five eggs to a smooth cream.
Spread the cream on the cooled pastry base. Then spread the sour 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 pie tastes best fresh.
Tips: If you like it chocolate-like, add just 20 grams of cocoa powder to the flour of the dough.
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