Easy cherry and almond sheet cake

You know, as much as I’d like it to be true, baking is not my forte. I mean, there are times when everything goes perfect and you bake the cake you wanted all along. Other times the reality kicks in, proving that, well, a little bit more practice is needed. And nothing wrong with that. Normally when I ruin a cake I distract myself with something else to bake. But when the 3rd cake in a row didn’t turn out as it should, then you really start to wonder. So I decided it was a time for a different approach. I went to a website my friend recommended to me some time ago, which is like a collection of recipes. In the end it was exactly what I was looking for, since I needed to bake a bigger cake for a small event at the company. I decided it was the last attempt, and if this cake would also turn out bad, I’d probably leave baking for a longer while. But apparently it’s the 4 time’s a charm, as it came out really good. It was soft, moist and not too sweet.

We tried one piece at home and it was very addictive. At some point I thought this cake wouldn’t survive the night. But it did and it sure brought some attention to itself the next day. So much that it’ll probably be my standard recipe for any bigger occasion. Or any occasion for that matter.

Preparation time: 15min                                                           Baking time: 30min

250g whipping cream

100g sugar

1 pack (8g) of vanilla sugar

4 eggs

300g flour

1 pack (15g) baking powder

150g (or more to your liking) of fruits, I used frozen cherries.


40g sugar

75g butter at room temperature

1 pack vanilla sugar

2 tbsp cream or milk

100g chopped almonds

Preheat the oven to 200ºC and lay the baking form with parchment paper.

Place the sugar, 1 pack of vanilla sugar and cream in a bowl. Add the eggs and mix everything using an electric whisk. Sift the flour and baking powder, add to the mix and combine. Pour the batter to the prepared baking form.

Wash the fruits and cut into bite-sized pieces and spread evenly on the batter.
Place in the oven for 15 minutes until light brown.

In the meantime mix the butter with sugar, vanilla sugar, milk and almonds. Spread the mix over the cake and put in the oven for another 15 minutes.


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