Nut and Danube waves with cherries

1.

Drain the cherries. Mix the fat, sugar and 1 packet of vanilla sugar until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in. Grease the square springform pan (24 x 24 cm) or round springform pan (26 cm Ø) and sprinkle with breadcrumbs. Spread half of the dough into the pan. Mix the rest of the batter, milk, 50 g hazelnuts and chocolate drops. Spread on the light dough. Pull both doughs in a spiral with a fork. Spread the cherries on top. Bake in a preheated oven (electric stove: 175 ° C / convection 150 ° C / gas: level 2) for about 45 minutes. Allow to cool in the mold. Meanwhile, toast 50 g hazelnuts in a pan without fat. Let cool down. Whip the cream until stiff, pour in 2 packets of vanilla sugar and cream setter. Fold in the nuts. Close the edge of the mold around the cake base. Spread the nut cream on top. Approx. Chill for 2 hours. Roughly chop the couverture. Melt the couverture and white fat over a warm water bath. Allow to cool slightly. Put the icing on the cake. Make grooves in the icing and cream with a cake comb. Refrigerate. Remove the springform rim. Cut the cake into 12 slices with a warm knife and serve. Decorate with whipped cream and jam if you like

2.

Wait approx. 3 1/2 hours. Approx. 2010 kJ / 480 kcal per cut. E 7 g / F 34 g / KH 38 g