Yield: Yields one 11x16-inch thin sheet cake, enough for four layers. The assembled cake serves eight to ten.
Be sure to line the pan so that the cake will come out easily. Parchment is often sold in the baking section of the supermarket.
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Make Ahead Tips
The glaze can be made up to four days ahead and refrigerated. Let it come to room temperature before using. The cake can be made up to one day ahead. Refrigerate it with a sheet of plastic stretched taut across the top of the pan so it doesn’t touch the cake surface. The filling can be made up to an hour before assembly. The whole cake can be assembled the morning of the day you want to serve it, but don’t decorate the top with confectioners’ sugar and glaze until two hours before serving. Keep the fully decorated cake in the fridge, uncovered, until about fifteen minutes before serving.
I have made this a dozen times or more and shared the recipe with many friends. It is time consuming but not difficult and is always a showstopper. I have added peanut butter to the cream and used bananas for the fruit, added pumpkin and some warm spices and skipped the fruit for Thanksgiving and today I'm whipping nutella into the cream. My favorite is still the plain cream and berries but it is fun to play around with this basic recipe and still feel confident you will end up with something yummy every time.
My family is a family of cooks and finding a dessert that is up to there standerds is not easy but this cake was pretty easy to make and there was none left over.
I am NOT a baker but I made this recipe with my daughter and it turned out very well...perhaps not QUITE as pretty as the picture but it will next time! Really tastes for all the world like Black Forest Cake. Better for sitting in the fridge for a couple of hours after assembly.
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