Quarter-hour flash-butter cake with cherry jam

AUTHOR
Melissa Olsen
DIFFICULTY
very easy
RATING
3.9 61
The quick sheet cake really lives up to its name. It is ready for the oven after only 15 minutes preparation time.
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 25
  • 200 g soft butter
  • 100 g Butter
  • 500 g Flour
  • 400 g Sugar
  • 1 package Vanilla sugar
  • 8 Eggs (Gr. M)
  • 2 TEASPOONS Baking Powder
  • 7-10 Tbsp Salt
  • 370 g cherry jam
  • 200 g Almond slivers

Directions

  1. 1

    Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Cream 200 g soft butter, 200 g sugar and vanilla sugar with the whisks of the mixer.

  2. 2

    Stir in the eggs one by one. Mix 500 g flour, baking powder and 1 pinch of salt. Stir in tablespoons briefly. Smooth the dough on the baking tray.

  3. 3

    Using a floured tablespoon, press approx. 20 small depressions into the surface of the dough. Spread the jam into the hollows. Mix almonds and 200 g sugar and spread it on the dough. Add 100 g butter in pieces.

  4. 4

    Bake in a hot oven for about 20 minutes. Remove and let cool off.

Nutrition Facts

KCAL
350 kcal
CARBS
42 g
FATS
17 g
PROTEINS
6 g