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+ servings
A piece of Sheet Pan Sour Cream Cherry Cake.

Cherry Sour Cream Sheet Cake

Nele
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Prep Time 40 minutes
Cook Time 15 minutes
Chill time 2 hours
Total Time 2 hours 55 minutes
Servings 20 pieces

Equipment

  • 1 13x9 inch baking pan

Ingredients
  

For the base:

  • 5 eggs
  • 1 pinch of salt
  • ½ cup sugar
  • ½ cup all-purpose flour
  • ¼ cup cornstarch

For the sour cream layer:

  • 2 cups milk
  • 2 packages instant vanilla pudding mix
  • 3 tbs sugar
  • cups sour cream

For the cherry layer:

  • cups Morello cherries canned, drained
  • 1 package cherry Gelatin e.g. Jell-O

Instructions
 

  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Then, gradually add the sugar. Now, stir in the egg yolks one at a time.
  • In a separate bowl, combine the flour and cornstarch. Sift this mixture over the egg mixture and gently fold to combine.
  • Spread the batter evenly on the baking sheet and bake for about 12-15 minutes, until golden brown. Let it cool completely.
  • For the sour cream layer, combine the milk, sugar, and instant pudding mix in a saucepan and bring to a boil, stirring constantly until the mixture thickens into a pudding.
  • Once the cream has properly cooled, stir in the sour cream. Then spread the cream evenly over the sponge cake base.
  • Drain the cherries well, but hang on to the cherry juice and set aside. Prepare a cherry gelatin glaze according to package instructions using cherry juice and water.
  • Refrigerate the cake for at least 2 hours to allow the glaze to set firmly.