Christmas Danube Wave

For 24 pieces
  • 275 g sugar
  • 2 untreated oranges
  • 1 glass (720 ml) cherries
  • 525 g butter or margarine
  • 1 packet vanillin sugar
  • 5 eggs (size M )
  • 300 g flour
  • 3 TL Baking powder
  • 5 EL + 450 ml milk
  • 2 TL Cocoa powder
  • 2 knife tip Cinnamon
  • 1 packet custard powder 'vanilla flavor'
  • 2 EL Orang en liqueur
  • 300 g Dark chocolate couverture
  • 25 g coconut fat
  • Fat and flour
  • Cling film
75 minutes
Put 225 g sugar on a large plate or baking sheet. Wash 1 orange, rub dry and cut into very thin slices. Pat the orange slices very dry and spread them side by side on the sugar. Let dry overnight, turn once. Put the cherries in a colander and drain. Mix 275 g butter, vanilla sugar and orange sugar with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix flour and baking powder and stir into the dough alternately with 5 tablespoons of milk. Spread half of the dough on a greased baking sheet (32 x 39 cm) sprinkled with flour. Stir in the other half of the cocoa and cinnamon and spread on the light dough. Spread the cherries on the cake and bake in the preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for about 25 minutes. In the meantime, wash 1 orange and rub dry. Rub the peel thinly. Squeeze the orange. Mix the pudding powder, 50 g sugar and about 5 tablespoons orange juice until smooth. Bring 450 ml milk to the boil, remove from the stove, stir in pudding powder and cook for another minute. Add the orange peel. Put the pudding in a bowl, cover the surface with foil and allow to cool. Take the cake out of the oven and let it cool down. Whip 250 g butter and liqueur until creamy white. Briefly stir warm pudding (butter and pudding must have the same temperature !!) and add tablespoon by tablespoon to the butter while stirring. Spread the buttercream on the cake and let it set in a cool place for about 3 hours. Roughly chop the couverture. Add coconut fat, melt in a warm water bath and let cool for about 10 minutes. Spread the couverture on top of the cream and use a pastry comb to wave-like over the glaze. Put the cake in the cold again for at least 1 hour. Cut the cake into pieces and decorate with the orange slices
3 1/2 hours waiting time
1 piece approx:
  • 350 kcal
  • 1470 kJ
  • 4 g protein
  • 26 g fat
  • 25 g carbohydrates


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