Danube waves with cherries

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 2 Glasses (720 ml each) Sour cherries
  • 500 g soft butter
  • 250 g + 6 tablespoons sugar
  • 6 Eggs (size M)
  • 350 g Flour
  • 1 package Baking Powder
  • 4 TABLESPOONS Cocoa powder
  • 2 packages Pudding powder "Vanilla Flavor"
  • 3/4 l Milk
  • 150 g Semi-bitter and whole milk couverture
  • 50 g Coconut oil
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Drain the cherries well. Cream 250 g butter and 250 g sugar. Stir in eggs one after the other. Mix flour, baking powder and cocoa and stir in briefly. Spread the dough evenly with a dough card on a greased baking tray (38 x 32 cm).

  2. 2

    Spread the cherries on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Let them cool down. In the meantime, stir pudding powder, 6 tablespoons of sugar and 10 tablespoons of milk until smooth.

  3. 3

    Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again briefly. Place in a bowl, cover with foil and allow to cool. Whip 250 g butter until creamy white. Stir the pudding briefly and add to the butter by the spoonful, stirring continuously.

  4. 4

    Spread butter cream on the cake and chill until the cream is firm. Melt the chocolate coating and fat in a hot water bath. While stirring, allow to cool slightly and spread on the cake. Use a cake comb to draw wavy strips through the chocolate.

  5. 5

    Let the chocolate set. Cut the cake into about 24 pieces.

Nutrition Facts

KCAL
430 kcal
CARBS
42 g
FATS
27 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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