Egg Liqueur and Cherry Cake from Tray
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g powdered suar
- 1 packet vanilla sugar
- 5 large egg (s)
- 125 g flour
- 125 g cornstarch
- 1 packet baking powder
- 1 pinch (s) salt
- 250 ml egg liqueur
- 250 ml sunflower oil
- 400 g morello cherries from the lass
Print Recipe
Pin Recipe Instructions
- Beat the powdered sugar, vanilla sugar and the 5 eggs until frothy. Sift the flour, starch, baking powder and salt into a separate bowl and mix well. Then stir alternately with the oil and egg liqueur into the egg and sugar mixture.
- Drain and drain the cherries. Place the dough on a baking sheet lined with baking paper, smooth it out and distribute the cherries on top. Bake in a preheated oven at 160 ° C for 25 - 30 minutes.
- This sheet cake is super quick and easy, stays juicy and fresh for up to five days and is also my absolute favorite sheet cake!
- Decoration tip: I usually decorate the sheet cake with dark chocolate icing, which I spread wild stripes over it. The chocolate note is great.
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