Danube waves with sour cherries and white icing

ingrediencie

Cesto

4 pcs home-made eggs 175 g granulated sugar 1 packet vanillin sugar 175 ml warm milk 300 g semi-coarse flour 1 pinch salt 1 tbsp 100% cocoa 2 tbsp milk to stir the cocoa 1 cup cherry compote

Cream

400 ml compote juice 1 packet vanilla pudding 3 tbsp granulated sugar 250 g fresh butter (fat)

White chocolate icing

250 g good quality white chocolate 4 tbsp vegetable oil

progress

A juicy dessert for those who like cherries. A treat for holidays, celebrations or just because.

1.

The ingredients we will need + oil.

2.

Raw ingredients for the filling

3.

Beat the pesto,eggs, crystal+vanillinovy sugar until foamy. Progressively add alternately oil + warm milk. Sift flour mix with baking powder, salt, lightly stir into egg base. Line a baking tray(25×35)cm with baking paper and spread 2/3 of the batter evenly. Stir in the cocoa mixed in the milk into the rest. Spread the sour cherries, which you have previously left to drain, on top of the light batter. Preheat the oven to 180 degrees and bake for 30 minutes.

4.

Place the juice from the compote + sugar in a bowl when you have less juice than 400ml top up with water. In a little of the juice stir vanilla pudding the rest put to boil cook a thick cream cover with cling film let cool see below, photo.

5.

Remove the baking paper from the baked crust and adjust the sides. Cream the butter until smooth and combine with the cooled cherry cream.

6.

Spread the filling over the cake and place in the fridge to set.

7.

Melt the chocolate and oil in a water bath, spread the glaze over the cherry filling. Place in the refrigerator to set.

8.

Once set, cut into slices, cubes. Enjoy!