Danube waves

Ingredients for 1 servings:

• 250 g butter or margarine
• 250 g sugar
• 6 eggs
• 350 g flour
• 1 packet of baking powder
• 1 tbsp cocoa powder
• 2 tbsp milk
• 1 jar sour cherries
• 4 cups of cream
• 6 packs of vanilla sugar
• 2 packs of cream stiffener
• 1 package of biscuits, (butter biscuits)
• 2 tbsp rum or fruit brandy
• 50 g coconut oil
• 2 bars of chocolate, bitter

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Recipe with cream and butter biscuits, simply delicious

Cream the butter until fluffy, then alternately add the sugar and eggs. Stir in the sifted flour mixed with the baking powder. Line a baking sheet with baking paper and spread half of the batter on top. Stir the cocoa and a little milk into the remaining batter and carefully spread the dark batter over the light batter. Spread the drained cherries evenly on top (catch the juice; you’ll need it later). Bake the cake at 160 degrees Celsius (convection oven) for about 30 minutes. Once cooled, whip the cream with vanilla sugar and cream stiffener until stiff peaks form and spread it over the cake. Place the butter cookies tightly on top of the cream layer. Mix the rum and cherry juice together to soak the butter cookie layer. For the chocolate glaze, melt the coconut oil and chocolate. Carefully spread the glaze over the cookies and let it set.