Cinnamon Danube waves

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1 glass (720 ml) cherries
300 g Butter
1 packet Vanillin sugar
300 g + 5 tbsp sugar
5 Eggs (size M)
300 g flour
1 packet Baking powder
6 EL Milk
3 TL Cocoa powder
250 g + 4 tbsp whipped cream
500 g Schmand
4 sheet Gelatine
1 tbsp ground cinnamon
fat and flour

75 minutes

easy

1.: Drain the cherries on a sieve. Mix butter, vanilla sugar and 250 g sugar with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir into the dough alternately with the 5 tablespoons of milk. Spread half of the dough on the greased drip pan of the oven (32 x 39 cm) that has been sprinkled with flour. Stir 1 tablespoon of milk and cocoa into the other half and spread on the light dough. Spread the cherries on the cake
2.: Bake in the preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for about 25 minutes. Take the cake out of the oven and let it cool.
3.: Use the whisk of the hand mixer to whisk 250 g of cream until stiff, sprinkling in 50 g of sugar. Mix the sour cream and 4 tbsp heavy cream until smooth. Soak gelatine in cold water, squeeze out, dissolve in a saucepan over low heat. Stir in 3 tbsp sour cream. Stir into the remaining sour cream mixture. Fold the cream into the sour cream and spread on the cake. Make waves with a damp, hot tablespoon. Mix cinnamon and 5 tbsp sugar, sprinkle on the cake, cut into pieces

1 piece approx:

330 kcal
1380 kJ
4 g protein
21 g fat
29 g carbohydrates

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