Ovaltine – Sheet Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter, soft
- 200 g suar
- 2 packs vanilla sugar
- 4 egg (s)
- 1 pinch (s) salt
- 200 g beverae powder, (Ovaltine)
- 1 ½ dl milk, lukewarm
- 100 g almond (s), round
- 100 g chocolate, (Ovaltine chocolate), cut into small cubes
- 200 g flour, semi-white
- 0.5 ½ pack baking powder
- 1 packet couverture
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 ° C. Line a large rectangular baking sheet with parchment paper. Dissolve the Ovaltine in the lukewarm milk.
- Beat the butter, sugar, vanilla sugar, eggs and salt with a hand mixer until frothy. Stir in the ovaltine milk. Add the almonds and chocolate chips. Mix the flour and baking powder well into the dough.
- Spread the dough evenly on the prepared baking sheet and bake in the lower middle of the oven for about 20 minutes. Let cool in the baking sheet. Melt the couverture according to the instructions on the packet and spread it evenly on the cake.
- Cut the sheet cake into cubes. Wrapped in foil, the cake will keep in the refrigerator for 4-5 days.
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