Danube wave cream with cherries

Name: Danube wave cream with cherries
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 glass (720 ml) Cherries; 2 TABLESPOONS + 4 tsp cherry brandy; 75 g Ladyfingers; 250 g Sour cream or; 7-10 Tbsp Fresh cream; 1 package Vanillin sugar; 2 (30 g) easy go. tablespoon sugar; 250 g Low-fat curd; 1 TEASPOON icing sugar, 1 tablespoon cocoa; 7-10 Tbsp Melissa

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 glass (720 ml) Cherries
2 TABLESPOONS + 4 tsp cherry brandy
75 g Ladyfingers
250 g Sour cream or
7-10 Tbsp Fresh cream
1 package Vanillin sugar
2 (30 g) easy go. tablespoon sugar
250 g Low-fat curd
1 TEASPOON icing sugar, 1 tablespoon cocoa
7-10 Tbsp Melissa

Directions

1
Drain the cherries (use the juice for other purposes). Drizzle with 2 tablespoons of kirsch. Coarsely crumble the biscuits and divide into 4 dessert glasses. Drizzle with 4 tsp. kirsch
2
Beat the sour cream with the whisk of the hand mixer, adding vanilla sugar and sugar. Stir in curd cheese
3
Spread the cherries and cream on the sponge cake and refrigerate for at least 1 hour, dust with icing sugar and cocoa. Decorate with lemon balm