John Myers
Ingredients for 1 servings:
- 1 kg fresh cherries (or 2 jars of sour cherries)
- 200 g butter
- 175 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 5 eggs
- 300 g sour cream
- 400 g flour
- 1 packet of baking powder
- 1 lemon(s), grated peel
- 5 tbsp granulated sugar
Instructions
Working time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes
moist sheet cake – also for freezing
Pit and halve fresh cherries, or drain the sour cherries from the jar. Beat the eggs and sugar until frothy. Add all the other ingredients except the cherries and mix well. Spread the batter evenly on a greased baking sheet. Distribute the cherries on top, pressing down lightly if necessary. Bake in a preheated oven at 175°C (top/bottom heat: 150°C) for about 45 minutes. Sprinkle with sugar while still hot. Cut the cake into about 20 equal-sized slices. Note: This sheet cake is delightfully moist and fruity and the only cake for which we go to the trouble of pitting the cherries ourselves. It freezes wonderfully and thaws in portions for a spontaneous coffee break—it doesn’t lose any of its fresh flavor. 310 kcal per serving
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