John Myers
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Sheet Cake with Cherries
The perfect sheet cake with cherries recipe with a picture and simple step-by-step instructions.
1st location
- 300 g Shortbread
- 250 g Liquid, slightly cooled margarine
2nd location
- 500 g Cream cheese double cream setting
- 75 g Powdered sugar
- 200 ml Whipped cream
- 2 packet Cream stiffener
3rd location
- 200 g Ground hazelnuts
4.Location
- 600 ml Whipped cream
- 2 packet Vanilla sugar
- 3 packet Cream stiffener
5.Location
- 2 Sour cherries from the glass
- 2 packet Red cake topping
- Put the butter biscuits in a freeze bag, finely mash them with a rolling pin and place in a bowl. Mix the biscuit crumbs well with the butter, then place in a greased fat pan.
- Mix the cream cheese with powdered sugar. Whip the cream with the cream stiffener until stiff and fold into the cream cheese. Then spread on the biscuit base
- Spread the nuts on the cream
- Whip the cream, vanilla sugar and cream stiffener until stiff and spread over the nuts, smooth out
- Drain the cherries in a colander. Carefully distribute the cherries on top of the cream. Thicken 500ml of juice with cake icing according to the instructions on the packet and carefully distribute over the cherries.
- Then put the cake in the refrigerator for at least 2 hours.
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