Little Red Riding Hood cake

The Red Riding Hood cake is reminiscent of the well-known Danube wave cake in terms of its pastry. However, instead of custard, it is topped with a layer of cream and finished off with a layer of red icing.

Method:

For the dough;

  1. cream the butter with two tablespoons of vanilla sugar, sugar and salt for 5 minutes.
  2. gradually beat in the eggs.
  3. now add the flour mixed with the baking powder and mix.
    4 Spread half of the batter onto the greased baking tray.
  4. stir the cocoa powder into the other half and spread evenly over the light-coloured batter.
    6 Spread the drained cherries on top.
  5. bake the cake in an oven preheated to 180-200 °C for 45 minutes.
  6. leave to cool.

For the icing:

  1. whip the cream with four sachets of cream whip until stiff.
  2. mix the quark with 4 tablespoons of vanilla sugar and two sachets of cream whip.
  3. spread the quark and cream mixture on the cake and chill for 2 hours.
  4. Bring 500 millilitres of the cherry juice to the boil with 2 tablespoons of sugar and the cake glaze, and carefully pour over the curd mixture using the curved side of a tablespoon.
  5. Leave everything to set in a cool place for half an hour.