Name: Harlequin sheet cake – a great dessert for afternoon coffee
Prep time: 75 min
Cook time: 75 min
Total time: 75 min
Yield: 12
Ingredients: 5 eggs (whites and yolks separated); 250 g granulated sugar; 100 ml lukewarm water; 100 ml oil; 1 package baking powder; 250 g all-purpose flour; 600 ml milk; 2× vanilla pudding powder; 3 tablespoons granulated sugar; 250 g butter; Nutella to taste (approx. 3–4 tablespoons); Parisian whipped cream; light whipped cream; powdered sugar

Preparing the sponge (20 min + 25 min baking) a) Preheat the oven to 180 °C. b) Separate the eggs into whites and yolks. Beat the whites until stiff peaks form. c) Beat the yolks with the sugar until pale and fluffy, add the water and oil. d) Sift the flour with the baking powder into the yolk mixture and gently fold in the whipped egg whites. e) Spread the batter onto a baking sheet lined with parchment paper and bake for 20–25 min until golden.

Preparing the Nutella cream (15 min + cooling) a) In a saucepan, mix the pudding powders with 3 tablespoons of sugar and a bit of milk into a smooth paste. b) Add the remaining milk, bring to a boil and cook for 2 minutes until thickened. Remove from the stove and let it cool slightly. c) In a bowl, whip the butter until fluffy, gradually beat in the warm pudding and finally add the Nutella.

Assembling the dessert (10 min) a) Leave the cooled sponge on the sheet and spread the Nutella cream evenly over it. b) Decorate to taste with both Parisian and light whipped cream. Finally, lightly dust with powdered sugar.

Harlequin sheet cake – a great dessert for afternoon coffee

Harlequin sheet cake – a great dessert for afternoon coffee recept

For 12 portions

Ingredients

Ingredients for the sponge:

Ingredients for the Nutella cream:

For decorating:

Preparation procedure

Time required and servings

Conclusion

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