Danube Waves with Chestnuts

For the Danube Waves with Chestnuts, cream the room-warm butter with a pinch of salt, vanilla sugar and powdered sugar until fluffy. Separate the eggs and stir the egg yolks into the butter and sugar mixture. Beat the egg whites until firm. Beat the egg whites briefly and gradually add the sugar. Sift the flour with the baking powder and stir into the butter-sugar mixture. Finally, carefully add the beaten egg whites. Put half of the mixture into different bowls and mix some of it with cocoa.Line a baking tray with baking paper and spread half of the mixture. Spread the cocoa half of the batter over the light batter. Place the chestnuts on the dough and press down a little. Bake in the oven at hot air (approx. 180 degrees) for 25 minutes.

For the chestnut cream, dissolve the gelatine leaves in the rum.Beat the whipped cream with cream stiffener until firm.Mix 2 spoonfuls of whipped cream with the dissolved gelatine and then fold in the whole mass of whipped cream. Finally, mix in the chestnut rice.

Spread the maroni cream on the cooled cake and spread the chocolate icing in small round circles one after the other. Then let the Danube waves with chestnuts cool.

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