Sheet cake

Ingredients

Directions

1. 1

   Drain the apricots on a sieve. Cream the soft fat, 200 g sugar and 1 sachet vanilla sugar. Add each egg individually and stir in. Mix flour, cocoa and baking powder, sieve onto the egg-fat cream and stir in briefly. Grease a baking tray (approx. 38 x 32 cm) well and spread the dough evenly over it.

2. 2

   Pour 1/4 litre of milk into a tall mixing bowl, add cream powder and mix for 1 minute at lowest setting. Then whip for approx. 1 minute on highest setting. Spread the pudding cream with a teaspoon as small heaps (also at the edges) on the cake. Use a fork to fold the pudding cream and dough into a marble pattern. Cover the dough with apricots and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Place the finished cake on a grid and let it cool on the baking tray. For the cream, stir cream cheese, sugar, vanillin sugar and 50 ml milk until smooth. Whip the cream until stiff and fold into the cream cheese cream. Cut the cake into about 12 squares and cut them in half again diagonally.

3. 3

   Place the finished cake on a grid and let it cool on the baking tray. For the cream, stir cream cheese, sugar, vanillin sugar and 50 ml milk until smooth. Whip the cream until stiff and fold into the cream cheese cream. Cut the cake into about 12 squares and cut them in half again diagonally. Arrange marble triangles on a plate and decorate with lemon balm. Serve with cream cheese cream