Whether with plums and crumbles or apples and lots of cinnamon: sheet cakes are not only a hit at parties, they are also quick to make. To make sure nothing goes wrong, there are a few things you can pay attention to.
A moist and delicious sheet cake, with or without crumble, is a wonderful treat that goes well with many occasions. Whether for birthday parties (by the way, not only children love Fanta cakes), coffee parties or just as a sweet treat in between - a sheet cake can be the highlight of any event. If he succeeds.
To ensure that this works for each of your sheet cakes in the future, there are a few points you can pay attention to when baking. We have put together the best tips for you.
Choosing the right sheet metal
The most important thing for a sheet cake is, as the name suggests: the tray. Be sure to use a matching baking sheet for your recipe. A baking pan that is too big or too small can affect the baking time and the final result. Trays that are deep so that the dough can rise without overflowing are ideal. Also important: distribute the dough as evenly as possible. If individual areas are higher than others, this can lead to differently cooked cakes. The tray should also be well greased or lined with baking paper to prevent the cake from sticking.
Sheet cakes are quick to make and succeed in the best possible way with our tips. (Symbolic image) © Eva Gruendemann/Imago
The choice of dough
The choice of dough also plays a role in the success of the sheet cake. For example, a yeast dough is wonderful for fruit cakes with crumbles. Sponge cake dough is chosen, for example, when working with fresh or pureed fruit. Classic for sheet cakes are also shortcrust pastry and sponge dough.
The choice, processing and preparation of fruits
Especially in summer, fruit cake is very popular and part of many garden parties. Depending on the season, cherries, apples, pears, plums, raspberries or strawberries are added to or added to the dough and make for sweet, sticky fingers and smiling faces. A nice side effect of the fruit: they ensure that the sheet cake stays nice and moist. But to prevent the fruit from sinking completely to the bottom of the tray, there is a clever tip that grandma probably already knew: lightly flour the fruit. Dusted with flour, the fruits basically get some extra grip and last longer on the dough during baking.
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Protection against soaking the dough
Fresh fruit as a topping can ensure that the dough (especially sponge cake dough) soaks quickly. The sheet cake does not lose any of its flavor, but the food can be quite challenging. So that the moisture does not penetrate the cake so quickly, you can prepare the surface a little. For example, with a thin layer of jam (for example, apricot jam), cream stiffener or ground nuts.