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Kirsch Schmand Sheet Cake

Ein saftiger, fruchtiger und cremiger Kirsch Schmand Sheet Cake, der schnell gemacht ist und perfekt für jeden Anlass – ob spontaner Besuch oder süßes Mitbringsel.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: German
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Base
  • 150 g butter for the buttery base
  • 250 g flour for the dough
  • 150 g sugar
  • 3 eggs eggs for binding and lightness
  • 1 tsp baking powder
  • 1 packet vanilla sugar
For the Filling
  • 625 ml milk for the vanilla pudding
  • 1 packet vanilla pudding powder prepared according to package instructions
  • 100 g sugar for pudding preparation
  • 250 g Schmand mixed into warm pudding
  • 3 egg yolks egg yolks mixed into pudding mixture
For the Topping
  • 1 jar sour cherries drained, juice reserved
  • 1 packet tortenguss (cake glaze) prepared with reserved cherry juice

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Saucepan
  • Whisk

Method
 

  1. Step 1: Preheat the oven to 180°C (top and bottom heat).
  2. Step 2: Mix butter, flour, sugar, eggs, baking powder, and vanilla sugar until creamy and even to form the cake base dough.
  3. Step 3: Spread the dough evenly on a baking sheet lined with parchment paper and bake for 15 minutes.
  4. Step 4: Meanwhile, prepare the vanilla pudding according to package instructions using 625 ml milk and sugar. Stir constantly to avoid lumps and let it cool slightly without setting fully.
  5. Step 5: Stir Schmand and egg yolks into the still warm pudding until smooth to create the creamy filling.
  6. Step 6: Spread the pudding-Schmand cream evenly over the pre-baked cake base.
  7. Step 7: Drain the sour cherries and reserve the juice. Distribute the cherries evenly on top of the cream layer.
  8. Step 8: Bake the cake for another 15 minutes at 180°C.
  9. Step 9: Prepare the tortenguss with the reserved cherry juice according to the instructions and evenly spread it over the warm cake.
  10. Step 10: For best flavor, refrigerate the cake overnight before serving.

Notes

Variations include using Schattenmorellen or other berries instead of sour cherries, adding fresh raspberries for an extra fruity note, or replacing Schmand with crème fraîche or sour cream. For a vegan version, use plant-based butter, soy yogurt, vegan vanilla pudding powder, and egg substitutes like flax eggs. Store in the fridge covered for 2–3 days or freeze in portions for longer storage.