Sheet cakes for everyone

Ingredients for 1 servings:

• 1 jar morello cherries
• 100 g marzipan (raw mass)
• 50 g cream
• 250 g butter
• 250 g sugar
• 6 eggs
• 450 g flour
• 2 tsp baking powder (1/2 pack)
• 150 ml milk
• powdered sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cherry cake – also possible with other fruits. A special dough!

I almost always bake this cake for special occasions and it’s always a hit – even with those who don’t like cherries (myself included) or are put off by the marzipan! You can’t taste the marzipan, but it gives the cake a very special flavor. Drain the sour cherries ahead of time. Grate the marzipan into a bowl, then add the cream and mix or chop it up with a hand blender and mix. Then add the butter and sugar. Mix or mix again until everything is well combined and no large flakes remain. Tip: You can also melt the butter beforehand, but this is not necessary. Now add the 6 eggs and mix everything well again! Mix the baking powder into the flour. Gradually add it to the batter and mix until you have 3/4 of the flour in the batter. You will notice that the batter is now harder to stir, so add the milk. Mix this with the batter and finally add the rest of the flour (you can also sift in the flour, but it’s not necessary). When the batter has a smooth, even appearance, simply turn it out onto a baking sheet lined with baking paper (the baking paper should fill the entire tray, ideally leaving a little overhang over the edges). Spread the batter on the tray and finally arrange the cherries on top (1 jar if you don’t like too many cherries and 2 if you can’t get enough). Bake in a preheated oven at 175°C (convection oven) for about 45 minutes, until yellow-golden brown. Once the cake has cooled, sprinkle with powdered sugar. Tip: You can of course make this with other fruits too. I’ve tried it with raspberries so far.