Baking · Finnish

Sheet Cake

Name: Sheet Cake
Cook time: 75 min
Total time: 75 min
Yield: 24 servings
Cuisine: Finnish
Ingredients: 3 eggs; 1.5 dl sugar; 200 g butter or baking margarine; 4 dl wheat flour; 2 tsp baking powder; 1 grated lemon zest approx. 1 1/2 tsp; 1 dl milk; 1 dl lemon juice; 1.5 dl water; 1 carton whipping cream 2 dl; 1 tub vanilla cream cheese 180 g; 1 tbsp icing sugar; 1 jar lemon curd 340 g, approx. 2 1/2 dl; 250 g blueberries; 1 punnet strawberries 250 g; 2 carton whipping cream à 200 g; 1 tub vanilla cream cheese 180 g; 1 tbsp icing sugar; 50 g blueberries; 30 g small white meringue kisses; edible flowers

A sheet cake is a convenient way to make a layer cake for parties. The base bakes in fifteen minutes and decorating is also easy. Fill the cake with lemon curd and your favorite berries!

Smarrig Kitchen5mo

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Whip the room-temperature eggs and sugar until light and fluffy. Melt the fat and let it cool for a moment.
2
Mix the dry ingredients together. Alternately add the flour mixture, melted fat, and milk into the batter. Fold gently. Spread the batter onto a baking sheet lined with baking paper in an even layer (32 cm x 38 cm).
3
Bake at 200 degrees for about 15 minutes.
4
Once cooled, cut the cake sheet into two equal pieces. Place the bottom sheet onto a serving platter and moisten it with the lemon juice and water mixture.
5
Whip the cream and add the cream cheese. Season with icing sugar. Spread the lemon curd over the moistened cake base. Add the cream and cream cheese mixture on top.
6
Rinse and drain the berries. Dice the strawberries. Sprinkle the berries evenly over the filling. Moisten the underside of the top sheet and place it carefully over the filling. Moisten the top surface as well. Wrap the top and sides of the cake with baking paper and cling wrap. If necessary, press the edges of the cake straighter using the baking paper and your hands. Let it set in the fridge overnight.
7
Whip the creams until stiff peaks form, and mix in the cream cheese. Season with icing sugar. Remove the baking paper and cling wrap, and trim the edges straighter if necessary. Spread some of the frosting over the top and sides of the cake. Smooth the surface.
8
Spoon the remaining frosting into a piping bag. Cut the tip of the bag open diagonally (approx. 8 mm wide piece). Turn the hole upwards and pipe swirls onto the surface of the cake. Decorate with blueberries, whole and crumbled meringues, and edible flower petals.