Classic Danube waves

For 24 pieces
  • 1 glass (720 ml) cherries
  • 550 g butter at room temperature
  • 1 packet Bourbon vanilla sugar
  • 275 g sugar
  • 5 Eggs (size M)
  • 300 g Flour
  • 3 TL Baking powder
  • 11 EL + 440 ml milk
  • 2 TL Cocoa powder
  • 1 packet 'Vanilla flavor' pudding powder
  • 300 g Dark chocolate couverture
  • 20 g coconut fat
  • Fat and flour
  • cling film
90 minutes
light
1.
Put the cherries in a colander and let them drain. Mix 300 g butter, vanillin sugar and 225 g 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 the greased drip pan of the oven (32 x 39 cm) that has been sprinkled with flour. Stir the cocoa into the other half 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 25-35 minutes. Take the cake out of the oven and let it cool down. In the meantime, stir in the pudding powder, 50 g sugar and 6 tablespoons milk until smooth. Bring 440 ml milk to the boil, remove from the stove, stir in the pudding powder and cook for another minute. Place in a bowl, cover with cling film and let cool down. Whip 250 g butter 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 and melt in a bowl on a warm water bath. Add coconut oil, let cool down a bit (approx. 15 minutes) and spread on the cake. Use a cake comb / serrated pastry card to draw wave-like strips through the couverture. Chill for another 30 minutes until the chocolate icing is set
2.
4 1/2 hours waiting time
1 piece approx.:
  • 390 kcal
  • 1620 kJ
  • 5 g protein
  • 27 g fat
  • 33 g carbohydrates

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