Two-in-one sheet cake

Ingredients for 5 servings:

• 250 g sugar
• 5 eggs
• 150 g oil
• 120 g natural yogurt, 3.5% fat
• 1 lemon(s), untreated, juice and zest
• ½ pack of lemon sugar
• 280 g flour
• 3 tsp baking powder
• 1 jar sour cherries, 720 ml, drained
• possibly almond sticks
• 2 tbsp lemon juice
• 100 g powdered sugar
• possibly powdered sugar or cocoa powder for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

For one baking tray, approximately 30 x 39 cm. Two cakes on one tray, simple sponge cake, one half with cherries, the other with lemon glaze.

Mix the sugar with the eggs, then add the oil, natural yogurt, lemon zest, lemon juice, and sugar and continue mixing. Add the sifted flour and baking powder and mix thoroughly until smooth. Line a baking sheet (approx. 30 x 39 cm) with baking paper and spread the liquid batter evenly on the baking sheet. Cover one half with the sour cherries and the other half without. If desired, you can refine the cherry side with slivered almonds. Bake at 175°C (top/bottom heat) for approx. 25-30 minutes. Remove the cake from the oven and let cool. Mix the lemon juice with the powdered sugar. The icing should be thick. Spread it on the half without the cherries. The cherry side can also be dusted with powdered sugar or cocoa powder.