Sheet Cake with Variable Topping
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg (s)
- 150 grams sugar
- 1 point vanilla sugar
- 200 ml buttermilk (or milk)
- 360 g flour
- 1 point baking powder
- 200 g desiccated coconut or rated hazelnuts or flaked almonds
- 1 cup sugar, (brown?)
- 200 ml sweet cream
Print Recipe
Pin Recipe Instructions
- First you break the 3 eggs, add vanilla sugar and sugar and beat this mixture until foamy. Then alternately stir in buttermilk or the flour mixed with baking powder. This slightly viscous dough is placed on a baking sheet lined with baking foil, pushed onto the penultimate rack and left in the oven for approx. 2 - 3 minutes at 200 ° top and bottom heat (DO NOT preheat!) Until it has a tender crust got.
- Then spread the coconut flakes (or nuts) on the sheet cake and sprinkle the sugar over it. Before you dribble the liquid cream over it, you should pierce several times with a fork so that some of the cream can penetrate the dough; this is the only way to get the juicy note. Now it has to stay in the oven for about 20 minutes before it can be devoured. Enjoy it - especially children have no problems with it!
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