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Koelln Cream Cheese Cake with Berries

Sylt Sheet Cake

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This scrumptious cake made with Kölln® Wholegrain Oats and Kölln® Oat Crispies Classic was named after the beautiful German island of Sylt. Sylt is an island full of contrasts with wide beaches, untouched dunes, historic thatched houses, high class golf courses and dreamy ports. It is a multifaceted holiday destination which can be enjoyed at any time of the year and for any occasion – just like the Sylt Sheet Cake!

Notes

Author: Peter Kölln
Photographer: Foto Seiffe/Arvid Knoll

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Ingredients

Ingredients for 24 pieces:
  • 8 eggs
  • 300 g soft butter
  • 150 g sugar
  • 400 g wheat flour
  • 100 g Kölln® Wholegrain Oats
  • 1.5 tbsp. baking powder
  • 120 ml mineral water
  • 200 g almonds (flaked)
  • 2 tsp. cinnamon
  • 450 g plum puree
  • 600 g whipped cream
  • 3 sachets cream stiffener
  • 50 g Kölln® Oat Crispies Classic

Preparation

For the base separate the eggs. Beat egg yolk with soft butter and sugar until foamy. Mix flour, Kölln® Wholegrain Oats and baking powder, then add to egg-butter-sugar mixture. Add mineral water and stir. Spread evenly on a baking tray lined with baking paper.

Beat egg whites until stiff and carefully stir under almonds and cinnamon, spread on the base and bake.

After cooling, spread with 350 g plum puree. Whip cream with cream stiffener until stiff, spread on the cake and decorate with the remaining plum puree. Finally, sprinkle with Kölln® Oat Crispies. Let cool before serving!

Top/bottom heat: 175 °C

Fan assisted oven: 150 °C

Baking time: approx. 20 minutes

Preparation time: approx. 40 minutes (without waiting time)

Notes

Author: Peter Kölln
Photographer: Foto Seiffe/Arvid Knoll

Print this recipe