Fruit sheet cake

Ingredients for 1 servings:

• 5 eggs, separated
• 200 g butter or margarine
• 270 g sugar (if that’s too much sugar for you, use less)
• 1 packet of vanilla sugar
• 230 g wheat flour type 405 (also tastes great with spelt flour type 630)
• ½ pack of baking powder
• Fruit, as desired for the topping

Instructions

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

Separate the eggs. Beat the egg whites until stiff peaks form. Cream the egg yolks, sugar, vanilla sugar, and butter until fluffy. Combine the flour and baking powder and stir in. Fold in the beaten egg whites. Spread the batter onto a baking sheet lined with baking paper and top with any fruit you like. I personally prefer apricots or plums (for non-Austrians: apricots or prunes), but I’ve also eaten it with cherries. Bake at 190°C (top/bottom heat) for about 25-35 minutes, until the top is golden brown. Once cooled, sprinkle with powdered sugar. This cake is truly a hit because it stays exceptionally moist. Hardly anyone who tries it doesn’t immediately ask for the recipe.