This sweet sheet cake is a should in Poland on Easter. It looks gorgeous with the flower decor constructed out of 2 various colored jams and flaked almonds. [Recipe originally submitted to]

Dish Summary

30 minutes

1 hr 1 minutes

2 hrs 11 minutes

40 minutes


24 portions

Nutrition Details

Active Ingredients

3/4 cup white sugar
1 egg
3 hard-boiled egg yolks, mashed
3 cups versatile flour
1 cup ground almonds
2 teaspoons lemon passion, or to taste
1 beaten egg


Action 1

Integrate 1 1/2 cups plus 2 tablespoons butter, sugar, and egg in a bowl; beat with an electrical mixer till velvety. Beat in mashed egg yolks. Include flour, ground almonds, and lemon passion. Knead into a dough. Cover and cool for 1 hour.

Action 2

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.

Action 3

Present 2/3 of the dough on a gently floured surface area into a rectangular shape the size of the baking sheet. Lay onto the ready flat pan. Roll staying dough into finger-thick rolls. Press dough rolls onto the cake in a diamond-shaped pattern. Brush rolls with beaten egg.

Action 4

Bake in the preheated oven till golden brown, 20 to 25 minutes.

Step 5

Pour 1/4 cup water into a pan. Sprinkle gelatin powder on top. Let stand till softened, about 1 minute. Location over low heat; stir continuously till granules are entirely liquified, about 3 minutes.

Action 6

Heat cherry and apricot maintains in 2 little pots over low heat till hot. Pressure through a fine-mesh screen. Mix half of the liquified gelatin into each taste. Alternate filling the diamond shapes of the cake with the 2 various tastes. Set up sliced almonds and candied cherries into flower shapes on top.


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