Fruity sheet cake, wooahh every piece melts in your mouth


For the dough:

360 g flour (whole grain), sifted

2 packs of vanilla sugar

12 egg(s)

240 g cane sugar

8 tbsp water, or mineral water

1 pinch(s) of salt

2 tsp baking powder


For the topping:

1 kg natural yoghurt, 1%

500 g low-fat quark

1 kg blueberries, frozen

2 packs of cake icing, red 2 packs

of vanilla sugar

300 g cane sugar

12 sheets of gelatine


1. First preheat the oven to 180°C.

2. For the dough base: Separate the eggs. Beat the egg whites with a pinch of salt into a firm egg white and refrigerate. Beat the egg yolks with the sugar and vanilla sugar for 5 minutes until foamy, while adding the water.

3. Then sift the flour with the baking powder. Add half of the egg whites to the egg yolk mixture and half of the flour. Fold in carefully. Then repeat the process with the remaining egg whites and flour.

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