Nordseewellen
North Sea waves (compared to Danube waves)
Ingredients:
For the dough:
- 150 g butter
- 150 g of sugar
- 1 p. Vanilla sugar
- 5 eggs
- 1 P. baking powder
- 175 g wheat flour
- 2 tbsp cocoa powder (eg Kaba)
For covering:
- 2 glasses of sour cherries
- 600 g cream cheese (eg Philadelphia)
- 300 g of natural yoghurt
- 3 P. Tortenguss (clear)
- 75 g of sugar
- 150 ml of water
Preparation:
Dough:
- Mix butter, sugar, vanilla sugar, eggs, wheat flour and baking powder.
- Spread half of the dough on a greased baking tray.
- stir the rest of the dough with 2 tablespoons of Kaba and then add to the light dough and pass.
- Drain the cherries well (catch the cherry juice) and spread on the dough.
- bake the cake for about 20 minutes at 175 - 200 degrees.
Cream:
- Stir cream cheese and yoghurt.
- Mix 150 ml of water, 25 g of sugar and 1 p. of the cake in a saucepan. Bring to a boil and stir in the cream cheese and yoghurt mixture.
- distribute the cream on the cherry cake.
Molding:
- Mix 500 ml of cherry juice with 50 g of sugar and 2 g of pies.
- Bring to a boil and distribute on the cream.
