This is the kind of simple, inexpensive, and very tasty cake, without baking powder or other leavening agents. It can be made with any kind of fruit, fresh, frozen, canned, candied, or dried (sour cherries, cherries, strawberries, raspberries, blackberries, apricots, plums, peaches, apples, pears, grapes).
Sour cherries, with their vibrant red hue and tart flavor, are the star of this cake. Their natural tartness perfectly complements the sweet, moist cake, creating a harmonious balance that’s simply irresistible. Sour cherries also bring a burst of color and a juicy texture that makes each bite a delight.
- Ingredients:
- Instructions
Separate the eggs, and beat the egg whites with the sugar until stiff peaks form. Mix the egg yolks with the salt and set aside.
Combine the egg whites and egg yolks, add the vanilla, melted butter, and gradually add the sifted flour, mixing gently from bottom to top.
Add the cleaned, pitted, and well-drained fruit. Mix everything very gently and pour into a baking tray lined with parchment paper.
Bake in the preheated oven at 180 degrees Celsius / 356 Fahrenheit (medium heat for gas ovens) for 35-40 minutes.
The Sour Cherry Sheet Cake is a celebration of flavor and simplicity. Its delightful combination of sweet and tart, coupled with its beautiful presentation, makes it a standout dessert. I hope you enjoy baking (and eating)this cake as much as I did.
I would love to hear about your experience. Did you make any tweaks or add your own special touch? How did it turn out? Please leave a comment below and let me know how it turned out.
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