Summary

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

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Instructions

1. 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.
2. 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.
3. 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!
4. Decoration tip: I usually decorate the sheet cake with dark chocolate icing, which I spread wild stripes over it. The chocolate note is great.