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Sponge cake on a baking sheet – Astrid

updated

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Ingredients for 1 servings:

  • 6 eggs
  • 375 g sugar
  • 375 g margarine
  • 375 g flour
  • 1 packet of vanilla sugar
  • ½ pack of baking powder
  • 500 g fruit, as desired (washed + cleaned)
  • 2 cups sour cream
  • vanilla sugar
  • 2 tbsp sugar
  • possibly cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Ideal for cherries, currants, blackberries, gooseberries, rhubarb, and much more….

Mix the ingredients for the batter (add a little milk if desired). Spread onto a greased baking sheet. Top with the prepared fruit. BAKE: 25-30 minutes at 200°C. Once cooled, combine the 2 cups of sour cream with a little vanilla sugar and 2-3 tablespoons of sugar (+ a little liquid cream, if desired) and spread over the cake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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