For the sheet cake with Kriecherln, first remove the stones from the fruit with a knife or a cherry pitter and cut in half. For the dough, beat the sugar with vanilla sugar, yogurt and eggs until very foamy. Add the oil and continue to beat. Sift the flour and baking powder and gently fold into the batter.
Spread the mixture on a baking tray lined with baking paper and cover with the Kriecherl halves. Bake in the preheated oven at 170 degrees for 25 to 30 minutes. Sprinkle with powdered sugar and serve the sheet cake with Kriecherln.
Preparation Tip:
Experimentation is allowed: use vanilla or hazelnut yogurt instead of natural yogurt for the sheet cake with Kriecherln!
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