Cherry Schmand Layered Sheet Cake
Ingredients
Base
- 250 g softened butter
- 180 g sugar
- 1 packet vanilla sugar
- 4 eggs
- 200 g all-purpose flour
- 2 tsp baking powder
- butter, for greasing the pan
Topping
- 500 ml milk
- 2 packets vanilla pudding powder
- 4 tbsp sugar
- 400 g quark
- 2 jars (350g drained weight each) pitted sour cherries in syrup
- 2 packets red cake jelly powder
Preparation
Cream softened butter with sugar and vanilla sugar until smooth
Gradually add eggs, mixing well after each addition
In a separate bowl, whisk together flour and baking powder
Add the flour mixture to the butter mixture and mix until combined
Grease a sheet pan (39x26x4 cm) with butter
Preheat oven to 180°C (160°C convection)
Pour the batter into the prepared pan and smooth the top
Bake for about 20 minutes until golden
Let the base cool slightly
In a saucepan, combine milk, vanilla pudding powder, and sugar
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens
Remove from heat and stir every 2 minutes for 10 minutes to prevent a skin from forming
Let the pudding cool for about 10 minutes until warm
In a bowl, combine quark and the warm pudding, mixing briefly
Pour the mixture over the cooled base and smooth the top
Drain the sour cherries, reserving the juice
Spread the drained cherries over the pudding layer
In a saucepan, combine 250ml reserved cherry juice, 250ml water, and red cake jelly powder
Cook according to package instructions until thickened
Pour the jelly over the cherries
Let the cake cool completely until the jelly sets
Notes
This recipe using jarred cherries is perfect for any season
