Cherry Sheet Cake

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	50 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

First you separate the five eggs and beat the egg whites to a stiff snow. Then mix the five egg yolks with the margarine and powdered sugar (possibly also some rum) for about five minutes and then gradually add the flour. The snow then carefully lifted in.
Preheat the oven to 180 ° C. Spread the dough on the deep baking sheet lined with baking paper and smooth it out.
Sprinkle the cherries (or the rest of the fruit you want - I love the cake in summer with cherries, banana slices, fresh nectarine and fresh peach wedges and blue, seedless grapes, where I put the fruit line by line close to the dough) as desired.
Powder the cinnamon powder over it and bake the cake at 180 ° C for about 20 minutes. The dough should be lightly browned on the surface.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.