Fruit Sheet Cake

Name: Fruit Sheet Cake
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 5 eggs; 100 g coconut blossom sugar; 50 g whole wheat flour; 3 tsp baking powder; 200 g ground almonds; 4 tbsp rolled oats; 3 cans apricots; 300 g raspberries; 300 g blackberries; 200 g whipping cream; 200 g crème fraîche; 2 tbsp organic lemon zest; 1 tbsp orange zest

Prep: 20min

| Servings: 20 | Cook: 15min

Try the fruit sheet cake from Spoonsparrow. The summer cake brings fresh berries onto the dessert plate.

Ingredients

5 eggs
100 g coconut blossom sugar
50 g whole wheat flour
3 tsp baking powder
200 g ground almonds
4 tbsp rolled oats
3 cans apricots
300 g raspberries
300 g blackberries
200 g whipping cream
200 g crème fraîche
2 tbsp organic lemon zest
1 tbsp orange zest

Instructions

1.
Beat the eggs with 2 tbsp hot water until frothy for about 3 minutes, sprinkle in half of the coconut blossom sugar and mix into a creamy batter.
2.
Sift the flour with baking powder over the batter, fold in the almonds and rolled oats.
3.
Line a baking sheet with parchment paper, spread the dough on it and bake at 180 °C (convection 160 °C; gas: level 2–3) for 15 minutes, then let cool.
4.
Drain the apricots well, wash and dry the berries. Whip the cream with lemon zest and the remaining coconut blossom sugar until stiff peaks form, fold in the crème fraîche and spread evenly over the dough, topping with fruit. Sprinkle orange zest over the fruit.