Buttermilk sheet cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 3 cups sugar
• 2 cups buttermilk
• 1 packet of vanilla sugar
• 1 lemon(s), grated peel
• 3 cups flour
• 1 packet of baking powder
• 1 pinch of salt
• 1 shot of mineral water
• 200 g butter
• 1 cup sugar
• 100 g almonds, sliced

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick and easy preparation, tastes light but still delicious

Preheat the oven to 200 degrees Celsius (top/bottom heat). Beat the eggs, sugar, vanilla sugar, buttermilk, and lemon zest until frothy. Add the sifted flour and baking powder. Add the salt and mineral water and mix well. Spread the batter on a baking tray lined with baking paper and bake for about 15 minutes. Meanwhile, melt the butter in a saucepan. Remove the pan from the heat and stir in the sugar. Return the pan to the stovetop and heat gently, stirring constantly, until the sugar has completely dissolved in the melted butter. Then stir in the almonds. Pour the mixture onto the cake and spread it out. Bake for another 10 minutes, until the topping is caramelized and lightly browned. Tip: To prevent the baking paper from slipping, lightly moisten the baking tray with water before filling it with the batter, then line it with the baking paper and press it down.