Danube Wave À La Semmerl
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 4 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g butter
- 250 grams sugar
- 6 egg (s)
- 400 g flour
- 1 packet vanilla sugar
- 0.5 ½ pack baking powder
- 2 tablespoon cocoa powder
For covering:
- 4 cl kirsch
- 2 glasses cherry (s), pitted
For the cream: (buttercream)
- 1 packet vanilla pudding powder
- 1 pck. Cream pudding powder
- 750 ml milk
- 6 tablespoon sugar
- 250 g butter
- 100 g suar
Print Recipe
Pin Recipe Instructions
- For the buttercream, first boil the pudding from the pudding powder, milk and sugar and let it cool. Stir it again and again so that no skin forms.
- Make a batter out of the dough ingredients and spread on a baking sheet lined with baking paper. Spread the drained cherries on the batter and drizzle with kirsch. Bake at 175 ° C for about 20-25 minutes. Let the cake cool down well.
- When the pudding has cooled down well, stir the butter and sugar well and then mix with the pudding. Spread the cream on the cake and decorate with couverture if necessary. Now in the fridge for at least an hour.
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