German Plum Puree Sheet Cake
Ingredients
Dough
- 5 large eggs
- 220g sugar
- a pinch of salt
- 150ml orange or lemonade (or mineral water as alternative)
- 120ml neutral cooking oil (e.g., sunflower oil)
- 250g wheat flour (Type 405)
- 2 teaspoons baking powder
Cream
- 500g plum puree
- 500g heavy cream
- 4 packets whipped cream stabilizer
- 600g quark
- 2 packets vanilla sugar
- 1-2 teaspoons ground cinnamon for dusting
For the pan
- butter or oil for greasing
Preparation
Preheat oven to 180°C (top and bottom heat) or 160°C (convection)
Grease a baking sheet (48x45 cm) or line with parchment paper
Beat eggs, sugar, and salt with a hand mixer at highest speed for 3 minutes until foamy
Mix in lemonade and oil
Mix flour and baking powder
Fold into the batter
Spread batter evenly on the prepared baking sheet
Bake for about 20 minutes
Let the cake cool completely
Spread plum puree on the cooled base
Chill for 30 minutes
Whip cream until stiff, adding whipped cream stabilizer while doing so
Mix quark and vanilla sugar until smooth
Fold the whipped cream into the quark mixture
Place portions of the cream on the plum puree layer
Carefully spread the cream with a cake spatula
Chill for at least 1 hour
Before serving, dust the cake with ground cinnamon
Serving and storage
The cake yields about 20 pieces and keeps in the refrigerator for at least 2 days
