John Myers
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Grandma’s Sheet Cake with Basil Sorbet
The perfect grandma’s sheet cake with basil sorbet recipe with a picture and simple step-by-step instructions.
Grandma’s sheet cake:
- 200 g Butter
- 200 g Sugar
- 125 g Nuts
- 100 g Chocolate
- 4 Pc. Egg yolk
- 6 tbsp Kirsch
- 1 packet Vanilla sugar
- 1 packet Baking powder
- Lemon zest
- 4 Pc. Protein
- 400 ml Cherry compote
Basil sorbet:
- 200 g Sugar
- 1 Pc. Lime
- 20 g Basil leaves
- 250 g Yogurt
- 200 ml Water
Grandma’s sheet cake:
- Stir the butter and sugar into a foam. Add nuts.
- Melt the chocolate over a water bath and mix in.
- Then add the egg yolks, kirsch, vanilla sugar, flour, baking powder, lemon peel and cherries. Beat the egg whites until stiff and fold into the mixture.
- Bake in the oven at 170 degrees for about 30 minutes.
Basil sorbet:
- For the syrupy sugar, reduce the sugar with 200 ml of water and the lime zest to half syrup-like. Then let it cool down.
- Wash basil leaves and pat dry. Puree with the sugar syrup. Stir in yogurt and add lime juice to taste.
- Depending on the ice cream machine, stir until creamy for about 20 minutes. Alternatively, freeze in the freezer for 4 hours.
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