Nut-danube waves with cherries

Name: Nut-danube waves with cherries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 glass (370 ml) Cherries; 125 g Butter or margarine; 125 g Sugar; 3 packages Vanillin sugar; 3 Eggs (size M); 175 g Flour; 1/2 package 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 Dark chocolate coating; 75 g Whole milk couverture; 30 g white plate fat (e.g. palmine); 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp whipped cream, hazelnut kernels and red jam

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 glass (370 ml) Cherries
125 g Butter or margarine
125 g Sugar
3 packages Vanillin sugar
3 Eggs (size M)
175 g Flour
1/2 package 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 Dark chocolate coating
75 g Whole milk couverture
30 g white plate fat (e.g. palmine)
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp whipped cream, hazelnut kernels and red jam

Directions

1
Drain the cherries. Cream fat, sugar and 1 sachet of vanilla sugar. Stir in the eggs one after the other. Mix flour and baking powder and stir in. Grease square springform pan (24 x 24 cm) or round springform pan (26 cm Ø) and sprinkle with breadcrumbs. Spread half of the dough into the form. Mix the rest of the dough, milk, 50 g hazelnuts and chocolate drops.
2
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/ convection oven 150 °C/ gas: level 2) for about 45 minutes. Leave to cool in the mould. Meanwhile roast 50 g hazelnuts in a pan without fat. Let them cool down. Whip the cream until stiff, while pouring in 2 sachets of vanilla sugar and cream firming agent. Fold in the nuts. Close the edge of the mould around the cake base. Spread the nut cream on top. Chill for about 2 hours. Coarsely chop the chocolate coating. Melt chocolate coating and white fat over a warm water bath.
3
Whip the cream until stiff, while pouring in 2 sachets of vanilla sugar and cream firming agent. Fold in the nuts. Close the edge of the mould around the cake base. Spread the nut cream on top. Chill for about 2 hours. Coarsely chop the chocolate coating. Melt chocolate coating and white fat over a warm water bath. Let it cool down a little bit. Pour the icing on the cake. Use a cake comb to make grooves in the glaze and cream. Put it in a cold place. Remove the edge of the springform pan. Cut the cake into 12 slices with a warm knife and serve. Decorate as you like with whipped cream and jam
4
Let it cool down a little bit. Pour the icing on the cake. Use a cake comb to make grooves in the glaze and cream. Put it in a cold place. Remove the edge of the springform pan. Cut the cake into 12 slices with a warm knife and serve. Decorate as you like with whipped cream and jam
5
Waiting time approx. 3 1/2 hours. Per cut approx. 2010 kJ/480 kcal. E 7 g/F 34 g/KH 38 g