Hearty sheet cake

Name: Hearty sheet cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 250 g Sugar; 1 package (200 g) Nut-fruit mixture (trail mix); 1 can(s) (850 ml, 500 g by weight) Peaches; 200 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 250 g Schmand; 425 g Flour; 1 package Baking Powder; 7-10 Tbsp Icing sugar; 7-10 Tbsp Aluminium foil and oil; 7-10 Tbsp Kitchen paper; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

250 g Sugar
1 package (200 g) Nut-fruit mixture (trail mix)
1 can(s) (850 ml, 500 g by weight) Peaches
200 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
250 g Schmand
425 g Flour
1 package Baking Powder
7-10 Tbsp Icing sugar
7-10 Tbsp Aluminium foil and oil
7-10 Tbsp Kitchen paper
7-10 Tbsp Fat and breadcrumbs

Directions

1
Melt 100 g sugar in a pan and let it caramelise. Add 1 tablespoon of water and melt the caramel while stirring. Add the nut-fruit mixture and caramelise.
2
Spread on a piece of aluminium foil coated with oil and let it cool down. Drain the peaches and cut into pieces. Dab dry with kitchen paper. Cream fat, remaining sugar, vanilla sugar and salt with the whisk of the hand mixer.
3
Add the eggs one by one and stir in. Add sour cream and stir. Mix 400 g flour and baking powder and stir in portions. Coarsely chop caramelised nut mixture. Dust 2/3 of the peach pieces with the remaining flour.
4
Add 2/3 of the nut-fruit mixture to the dough and fold in carefully. Grease a baking tray (approx. 37 x 32 cm), sprinkle with breadcrumbs and spread the dough on top. Sprinkle with remaining peach pieces and nuts and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 45 minutes.
5
Let it cool down and dust with icing sugar. Results in about 16 pieces.