Fruit Sheet Cake

by Editorial Staff

Summary

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

Ingredients

5 egg (s), separated
200 g butter or mararine
270 g suar (if that`s too much suar for you, take less)
1 packet vanilla sugar
230 g wheat flour type 405 (also tastes reat with spelled flour type 630)
0.5 ½ pack baking powder
Fruit, if desired, for the topping

Instructions

Separate the eggs. Beat the egg whites into snow.
Mix the yolks, sugar, vanilla sugar and butter until frothy. Mix the flour and baking powder and stir in. Fold in the egg whites.
Spread the dough on a baking sheet lined with baking paper and top with any fruit. I personally prefer apricots or plums (for non-Austrians: apricots or plums),
but have also eaten it with cherries.
Bake at 190 ° C top / bottom heat for approx. 25 - 35 minutes until the surface is golden brown. After cooling, sprinkle with powdered sugar.
The cake is really THE best seller because it stays uniquely juicy. There is hardly anyone who has tried it and not immediately asked for the recipe.

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.