For the fruit-corn sheet cake, beat the eggs, sugar and sukrin for about 15 minutes until foamy. Very slowly pour in the oil, then pour in the water.
Add the corn flour and baking powder and pour onto a greased baking sheet. Spread the fruit on the dough as desired and bake in a preheated oven at 185 °C for about 50 minutes. Test with chopsticks!
Related Recipes:
Corn Cakes – Perkedel ChaseProcess the corn kernels in a food processor until coarse (do not grind!) and transfer to a large bowl. Add...
Farm Corn SaladFor the peasant corn salad, first loosen the corn kernels from the cobs and boil for about 15 minutes. Drain...
Curd Cheese Slices with Fruit LayerFor the base, beat the eggs and sugar until foamy, then mix in the flour with baking powder and finally...
Sheet Cake with BlackberriesFor the sheet cake with blackberries, beat yogurt, granulated sugar and eggs until very fluffy. Add vanilla...
Fruit TartFor the fruit tart, separate the eggs and beat the egg whites until stiff. Mix sugar with vanilla sugar, flour...
Light Sponge Fruit CakeFor the light sponge fruit cake, bake a sponge cake base using the given ingredients. Allow to cool. Spread...
Stracciatella Cherry Mini CakeFor the stracciatella cherry mini tart, grease and flour an 18 cm diameter tart pan and a small baking sheet...
Fruit Tart with Cream PuffsFor the base, place the biscuits in a freezer bag and beat to crumbs with a rolling pin. Put the crumbs in a...
Corn on the Cob with Curry ButterFor the corn on the cob with curry butter, mix the herb butter with curry powder. Brush the corn on the cob...
May ValleyBring the milk and soup to the boil. Add the corn semolina and swell for half an hour with the lid closed on a...