Cinnamon Danube waves

For 24 pieces
  • 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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