Pineapple – Mandarins – Sheet Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 2 cans mandarine (s) - oranges, (314 ml each)
- 1 can pineapple (446 ml)
- 200 g butter / mararine
- 175 grams sugar
- 1 pinch (s) salt
- 5 egg (s)
- 1 lemon (s), untreated, grated zest
- 375 grams flour
- 1 packet baking powder
- 250 g sour cream
- 150 g apricot jam
- 30 g desiccated coconut
Print Recipe
Pin Recipe Instructions
- Drain the fruit well. Beat the fat, sugar and salt until creamy. Gradually stir in the eggs and lemon zest. Mix the flour and baking powder and stir into the fat and egg mixture. Add the sour cream, work everything into a smooth dough. Spread the dough on a greased baking sheet. Distribute the fruit evenly on the dough. Bake the cake in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 30-35 minutes. Heat the jam, strain it through a sieve and brush the cake with it. Sprinkle with desiccated coconut.
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