Fruit Sheet Cake

Ingredients

• 500 g wheat flour type 1050
• 1 packet dry yeast
• 1 pinch salt
• 80 g soft butter
• 1 tbsp honey
• 1250 ml milk (3.5% fat)
• 150 g whole grain semolina
• 100 g raw cane sugar
• 3 egg yolks
• 1 kg fruit (cherries, berries, apple, pear)
• 250 g sour cream
• 125 g quark
• 1 tsp cinnamon
• 20 g cornstarch

Instructions

1. 1.

   Mix flour with yeast and salt. Add butter, honey and 250 ml milk and knead with the hand mixer’s dough hooks until smooth. Cover the dough and let it rise in a warm place until visibly enlarged.

2. 2.

   Bring remaining milk to a boil, stir in semolina and 50 g sugar, whisk in one egg yolk, then allow the semolina mixture to thicken and cool.

3. 3.

   Clean and cut fruit into small pieces according to variety. Whisk sour cream with quark, remaining sugar, cinnamon, two egg yolks and starch.

4. 4.

   Roll the dough on a lightly floured surface to sheet size. Line a baking tray (or a shallow pan) with parchment paper, press the dough onto it, slightly raising the edges. Spread the semolina mixture over the dough, top with fruit, then pour the cream sauce over everything. Bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3‑4) for about 35–45 minutes.