Discover the joy of baking this irresistible almond sheet cake, a crowd-pleasing German-inspired dessert perfect for parties or gatherings. As a seasoned baker with years of experience crafting European sweets, I've perfected this yeast-free recipe for a light, fluffy texture that rivals any bakery. Yields 25-30 generous slices, depending on portion size. Let's get started!
If you're near the German border or planning a trip, stock up at Aldi or Lidl—their baking essentials like almonds and nuts are far more affordable and come in varieties from whole to finely ground almond flour.
Schmand, a rich fermented cream, adds luxurious moisture; substitute with sour cream if unavailable. Brands like Normann work well, but any full-fat sour cream delivers the same authentic flavor.
This recipe skips yeast for a true cake-like fluffiness, setting it apart from denser sheet cakes.
Print Recipe: Almond Sheet Cake
Preparation: 20 min | Dish: Dessert | Cuisine: German | Servings: 25 | Author: Anja
Combine eggs, 400 g sugar, flour, Schmand (or sour cream), and baking powder in a bowl. Mix with a hand mixer until smooth. The batter will be thick—that's normal.
Line a rectangular baking tray with parchment paper.
Spread the batter evenly over the prepared tray using damp hands or a spatula, then smooth with a knife.
Preheat oven to 175°C. Bake in the center for 10 minutes.
Prepare the butter-almond topping while the cake bakes:
In a saucepan over low heat, melt 165 g butter, 200 g sugar, and 4 tablespoons milk, stirring constantly until smooth.
Stir in slivered almonds until fully coated.
Remove cake from oven, spread topping evenly over it, and return to oven for another 10 minutes until golden.
Let cool before slicing—the topping is piping hot! For convenience, cut into pieces and freeze; thaw as needed.
