Cherry baking sheet cake

Name: Cherry baking sheet cake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 2 Glasses (à 720 ml) pitted sour cherries/ morello cherries; 250 g Butter or margarine; 240 g + 4-5 tablespoons sugar; 1 package Vanillin sugar; 1 package Citro-back; 6 Eggs (size M); 300 g Flour; 1 package Baking Powder; 100 g flaked almonds; 7-10 Tbsp Fat and flour

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

2 Glasses (à 720 ml) pitted sour cherries/ morello cherries
250 g Butter or margarine
240 g + 4-5 tablespoons sugar
1 package Vanillin sugar
1 package Citro-back
6 Eggs (size M)
300 g Flour
1 package Baking Powder
100 g flaked almonds
7-10 Tbsp Fat and flour

Directions

1
Place the cherries on a sieve and drain well. Mix soft fat, 240 g sugar, vanillin sugar and Citro-Back for about 5 minutes with the whisks of the hand mixer until creamy. Add the eggs one after the other and stir well. Mix flour and baking powder and finally stir in briefly. Spread the dough on a greased, flour-dusted fat pan of the oven (approx. 32 x 37 cm) and spread the drained cherries on top.
2
Bake in the preheated oven on the middle shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. After approx. 10 minutes, sprinkle the cake with flaked almonds and 4 -5 tablespoons of sugar and bake until done. Place the cake on a cake rack and let it cool down in the fat pan. Whipped cream tastes good with it