Jam Sheet Cake
Jam sheet cake is a recipe with fresh ingredients from the pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 200 g butter
- 2 egg yolks
- 80 g sugar
- 8 g vanilla sugar (1 packet)
- 1 tsp grated lemon zest (unprocessed)
- 1 pinch salt
- flour (for rolling out)
- 75 g strawberry or raspberry jam
Instructions
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1.
Add the flour, butter in pieces, egg yolks, sugar, vanilla sugar, lemon zest and a pinch of salt to a mixing bowl. Mix everything with the dough hooks of an electric mixer, then knead by hand into a smooth dough.
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2.
Preheat the oven to 180 °C (top and bottom heat). Line a baking dish (about 20×24 cm) with parchment paper. Roll out slightly more than two thirds of the dough between two lightly floured sheets of cling film the size of the pan, remove the top film and carefully transfer the dough into the pan using the lower film, then remove that film and spread jam over the dough. Roll out the remaining dough in the same way and gently place it on top of the jam‑coated layer. Remove the final film. Bake on the middle rack for 18–20 minutes until golden yellow. Let the cake cool on the sheet, cut into pieces (4–5 cm edges) and dust with powdered sugar.
