Rhine waves cake

Category: Confectionery
Kitchen: german
Rhine waves cake

Ingredients

Dough:
Butter 250 g
Sugar 250 g
Eggs 5 pieces.
Rum or cognac 2 tbsp. l
Flour 350 g
Baking powder 1.5 tsp.
Cocoa 2 tbsp. l.
Cherries, canned or fresh frozen, pitted
Cream:
Milk 3/4 l
Sugar 1 tbsp. l
Vanilla pudding 2 sachets
Glaze:
bitter chocolate 150 g
Milk chocolate 100 g
Coconut or vegetable oil 50 g

Cooking method

  • Dough:
  • Beat eggs with sugar, gradually adding melted butter.
  • Add rum.
  • Sift flour with baking powder into the mass.
  • Line a baking sheet with parchment paper and lay out half of the dough. If the baking sheet is large, then you can tuck the parchment paper to the size of the dough and make the sides.
  • Mix the remaining dough with cocoa and put on a light dough.
  • Put the cherries evenly on the dough, pressing slightly.
  • Rhine waves cake
  • Bake for about 30 minutes (200 degrees). Allow to cool.
  • Rhine waves cake
  • Cream:
  • Prepare the pudding as directed on the package.
  • I used a bag of chocolate cream instead of pudding.
  • Rhine waves cake
  • Assembly:
  • Grease the cooled cake with cream.
  • Glaze:
  • Melt the chocolate and butter in a bain-marie and cover the cake.
  • Make waves with a fork on the surface.
  • You can cut the pie into diamonds.
  • The cake can be garnished with canned cherries.


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