Cherry Shortbread Sheet Cake

Summary

Ingredients

For the dough:

• 4 egg (s)
• 1 packet custard powder, vanilla
• 1 packet vanilla sugar
• 125 g suar
• 100 g flour
• 1 teaspoon Baking powder

For covering:

• 2 glasses sour cherries
• 2 packs pudding powder, vanilla
• 600 g cream
• 1 packet biscuits (shortbread biscuits)
• 250 g powdered suar
• 6 tablespoon lemon juice

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Instructions

1. Eggs are separated. Beat the white stiff. Mix egg yolks with sugar and a pinch of salt. A package of van. Add the pudding with flour and baking powder. Now add the egg white. Put in the oven and bake for 15 minutes at 200 °. Let cool down.
2. Drain the cherries, but collect the juice. Boil juice (about 1 liter). 2 packets of van. Mix the pudding with some juice and stir into the boiling juice. Continue cooking and stirring until thick. Now the cherries are mixed in and everything is poured onto the cake. Let cool down again.
3. Now put the whipped cream on top. Next, the shortbreads are finely placed next to each other on the cake.
4. A frosting is now made with the powdered sugar and lemon juice. Carefully distribute the icing evenly on the biscuit layer. Put in a cool place. TIP: I put a square cake ring on the baking sheet, so the cake will be nice and high.