Sheet cake with chocolate sprinkles and cherries

Ingredients for 1 servings:

• 300 g butter, soft
• ¼ tsp salt
• 5 m.-sized eggs
• 300 g sugar
• 2 tsp Bourbon vanilla sugar
• 300 g wheat flour type 405
• 3 tsp baking powder
• 3 tbsp milk, optional, only needed if the eggs are rather small
• 2 jars of morello cherries, drained weight 350 g, well drained! Juice is not needed
• 200 g butter, cold, in pieces
• 200 g sugar
• 1 tsp Bourbon vanilla sugar
• 1 pinch of salt
• 270 g flour
• 70 g baking cocoa, heavily deoiled
• 1 cup whipped cream, approx. 200 g or 250 g
• some powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

For the dough: Cream the softened butter and salt with a mixer on high speed until creamy. Gradually add the sugar and bourbon vanilla sugar and mix until smooth. Beat in each egg individually for about 1/2 minute on high speed. The dough should finally form a homogenous dough. Sift the flour and baking powder and mix in quickly and briefly in three or four batches on the lowest speed. If necessary, add enough milk until the dough falls heavily from the spoon. Spread the dough onto a greased or parchment-lined baking sheet and spread the well-drained cherries evenly on top. There is no need to leave any special space between the cherries and the edges of the baking sheet. Preheat the oven to 160-170°C (fan/convection oven). For the crumble: Make a crumble from the cold butter, sugar, bourbon vanilla sugar, salt, flour, and cocoa powder, either by hand, with the dough hook of a mixer, or in a food processor, and spread it evenly over the cherries. Place the baking sheet on the middle rack of the oven and bake for 30 minutes. Do the toothpick test. If necessary, leave it in the switched-off oven for another 5 minutes. I never bake it any longer, as we prefer to eat it while it’s still a little squishy and moist. Optional: Remove the baking sheet from the oven and immediately spread the whipped cream evenly over the cake (you can pour it right up to the edges). Let it cool completely and then lightly dust with powdered sugar. The cake will taste nice and moist for several days. I got the recipe from a friend who likes to vary the fruit: When I first enjoyed it at her house, she used frozen red currants from her garden instead of morello cherries. I can also imagine it working well with frozen raspberries, although I haven’t tried it yet.