Cinnamon Danube waves

Name: Cinnamon Danube waves
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 glass (720 ml) Cherries; 300 g Butter; 1 package Vanillin sugar; 300 g + 5 tablespoons sugar; 5 Eggs (size M); 300 g Flour; 1 package Baking Powder; 6 TABLESPOONS Milk; 3 TSP Cocoa powder; 250 g + 4 tablespoons whipped cream; 500 g Schmand; 4 sheets Gelatine; 1 TABLESPOON ground cinnamon; 7-10 Tbsp Fat and flour

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1 glass (720 ml) Cherries
300 g Butter
1 package Vanillin sugar
300 g + 5 tablespoons sugar
5 Eggs (size M)
300 g Flour
1 package Baking Powder
6 TABLESPOONS Milk
3 TSP Cocoa powder
250 g + 4 tablespoons whipped cream
500 g Schmand
4 sheets Gelatine
1 TABLESPOON ground cinnamon
7-10 Tbsp Fat and flour

Directions

1
Drain the cherries on a sieve. Cream butter, vanillin sugar and 250 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir into the dough alternately with the 5 tbsp. milk. Spread half of the dough on the greased, floured fat pan of the oven (32 x 39 cm). Stir 1 tbsp. milk and cocoa into the other half and spread on the light-coloured dough. Spread the cherries on the cake
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Take the cake out of the oven and let it cool down
3
Whip 250 g cream with the whisk of the hand mixer until stiff, adding 50 g sugar. Stir the sour cream and 4 tablespoons of cream until smooth. Soak the gelatine in cold water, squeeze it out and dissolve it in a pot at low heat. Stir in 3 tbsp. sour cream. Stir into the remaining sour cream. Fold 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