Danube wave cake with cranberries

Name: Danube wave cake with cranberries
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 150 g soft butter or margarine; 250 g Sugar; 1 pinch Salt; 3 Eggs (size M); 250 g Flour; 75 g ground hazelnuts; 1/2 package Baking Powder; 150 g ripened cream; 250 g thickened cranberries (glass); 2 packages Cream stabiliser; 400 g Schmand; 1 TEASPOON Cinnamon; 250 g Whipped cream; 25 g Dark chocolate; 7-10 Tbsp Fat and flour

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

150 g soft butter or margarine
250 g Sugar
1 pinch Salt
3 Eggs (size M)
250 g Flour
75 g ground hazelnuts
1/2 package Baking Powder
150 g ripened cream
250 g thickened cranberries (glass)
2 packages Cream stabiliser
400 g Schmand
1 TEASPOON Cinnamon
250 g Whipped cream
25 g Dark chocolate
7-10 Tbsp Fat and flour

Directions

1
Cream fat, 175 g sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, nuts and baking powder, stir in together with the sour cream. Grease a springform pan (26 cm Ø) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Let it cool down on a cake rack
2
Remove the cake from the tin and spread the cranberries on top. Mix the cream firmer with 75 g sugar. Mix with sour cream and cinnamon. Whip cream until stiff and fold in. Spread the cream on the cake and spread in waves. Use a potato peeler to slice curls from the chocolate. Sprinkle the cake with it. Keep cool until serving
3
waiting time approx. 2 hours