Hazelnut Danube waves with cherries
easy
75 mins
75 mins
Ingredients
- 1 glass (370 ml) Cherries
- 7-10 Tbsp Fat and breadcrumbs
- 125 g soft butter/margarine
- 125 g Sugar, three P's. Vanillin sugar
- 3 eggs , 175 g flour (Gr. M)
- 7-10 Tbsp 1/2 p. baking powder, 3 tablespoons milk
- 100 g ground hazelnuts
- 2-3 tablespoons (approx. 35 g) Chocolate droplets
- 400 g Whipped cream
- 2 packages Cream stabiliser
- 75 g semi-bitter couverture
- 75 g Whole milk couverture
- 30 g white plate fat (e.g. palmine)
- 7-10 Tbsp Whipped cream, hazelnut kernels and red jam to decorate
Directions
- 1
Drain the cherries. Grease square (approx. 24 x 24 cm) or round springform pan (26 cm Ø) and sprinkle with breadcrumbs. Cream fat, sugar and 1 vanilla sugar. Stir in the eggs one by one. Mix flour and baking powder, stir in
- 2
Spread half the dough into the mould. Mix the rest of the dough, milk, 50 g nuts and chocolate drops. Spread on the light-coloured dough. Pull both doughs through spirally with a fork. Spread cherries on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 45 minutes. Let them cool down
- 3
Roast 50 g nuts without fat, cool. Whip the cream until stiff, pour in 2 vanilla sugars and cream firming agent. Fold in nuts. Close the edge of the mould around the cake base. Spread the nut cream on top. Chill for about 2 hours.
- 4
Roughly chop the chocolate coating. Melt with white fat in a hot water bath. Cool down a little. Spread on the cream. Decorate with a garnish comb in a wavy shape if necessary. Let it dry. Cut the cake into pieces. Decorate with cream, nuts and jam
Nutrition Facts
400 kcal
30 g
28 g
5 g