Blechkuchen

I was looking to re-create a Swiss berry tart I had in Kanderstag a couple of years ago. Doug also had bought canned peaches to get a can for a Scout project. So my mom and I made a Swiss Peach Tart called a Blechkuchen - for sheet pan cake. We used blueberries and the peaches.

Ingredients:

• 300 g flour
• 150 g brown sugar (use 250 sugar if the fruit is not canned)
  
• 200 g almond flour
  
• 1 tbsp baking powder
• 1/2 tsp salt
• 4 eggs
• 300 ml milk
• 250 g butter, melted
• 200 g sour cream or Greek yogurt
• 1 tsp vanilla extract
• 800 gr fruit (I used about 1/2 half peaches, and 1/2 frozen berries)
  

Instructions:

1. Preheat oven to 400 F.
2. Line a half baking sheet with parchment paper.
3. In a large bowl, whisk together the flour, sugar, semolina, ground almonds, baking powder and salt.
4. In a large measuring cup, whisk together the eggs, milk, butter, sour cream, and vanilla extract.
5. Fold the wet ingredients into the dry, mixing sparingly until just combined.
6. Spread the mixture over the baking sheet, it will be quite liquid.
7. Top with your prepared fruit.
8. Bake for about 20-25 minutes, or until the it has browned around the edges.

 

Carole's Notes:

We liked this! The cake is light and fruity. It is reminiscent of our trip to Switzerland.

The recipe is lightly adapted from https://www.helvetickitchen.com/recipes/blechkuchen