Recipe: Danube Waves Cake - Donauwellen step by step with pictures | Handy.Recipes

Danube Waves Cake - Donauwellen

Cooked Danube Wave Cake - donauwellen

Time to cook: 60 minutes

Total Servings: 28

Nutritional Value

This is a delicious tart that could round out any holiday table. We like it very much. Easy to bake and quick to prepare. All products are available.

Author of the recipe

Ingredients for the cake "Danube waves" - "donauwellen":

  • Margarine (in the dough) - 250 g
  • Sugar (200 g - for dough, 100 g - for cream) - 300 g
  • Vanilla sugar (for dough) - 1 sachet.
  • Salt (in dough) - 1/3 teaspoon
  • Chicken egg (in the dough) - 5 units
  • Wheat flour / Flour (for dough) - 375 g
  • Dough leavening agent (in dough, tsp.l.without a hill) - 3 teaspoon
  • Cocoa powder (into the batter) - 20 g
  • Milk (for dough - 1 tbsp.l., 500 ml of cream)
  • Cherry (pitted, seedless, into the batter) - 700 g
  • Pudding (vanilla, in cream) - 1 sachet.
  • Dark chocolate (for frosting) - 200 g
  • Fat (coconut, for frosting you can use butter) - 40 g
  • Butter (for cream) - 250 g

How to cook cake "Danube waves" - "donauwellen" step by step with photos

Let us, my dear cooks, bake a cake with you today "Danube waves"! We all agree?!!! ♪ Then let's do it ♪! Prepare all the ingredients: weigh, measure, and then let's get to work. The margarine to melt and cool, so it is not hot, I do it in the microwave at 400 watts, 3-4 minutes, and then it is not hot. In a bowl we beat the eggs, beat them a little with a mixer, adding sugar, mixed with vanilla sugar and pinch of salt. Beat everything until homogeneous - not long, maybe 2 minutes. Add melted margarine and knead well. Continuing to mix on a low speed, add flour mixed with baking powder with a spoon. Knead until the dough is fully homogenous.

Spread about 2/3 of the dough on a sheet greased with margarine or lined with baking paper - I prefer paper. Flatten the dough on the sheet.

Sift the cocoa into the remaining third of the dough, add 1 tablespoon of milk, and mix on low speed until smooth.

Place the chocolate batter on top of the light batter and flatten.

Now place the cherries on top. If you have frozen, you don't need to defrost them. If you take them from the compote, you first need to put the cherries in a colander to drain the liquid.

Let's place the sheet in the oven heated to 180-200 °C for 35-40 minutes. The pie is ready. Let it cool on a rack.

For the cream: cook the pudding, as written on the package, and let it cool until warm, stirring occasionally, a pan with a pudding better cover to avoid the formation of crust (I hate the crust on the pudding :) When the pudding is cooled, we make the cream: we put the soft (not melted) butter in a bowl and beat it with a mixer until it gets fluffy. Continuing to whisk, add the pudding one spoonful at a time. It is very important - add the pudding gradually, one spoonful at a time, if you add all or in two or three parts, the cream will not work (I know from my own experience, I have already tried it).

We beat the cream well and spread it on the cooled cake, then smooth it out.

And, as you may have guessed, we have come to the last step - it's the FATTING! We put the fat and finely chopped chocolate in a small saucepan and put it in a water bath until the chocolate is completely melted.

Pour the slightly cooled frosting on the cake, tilting the sheet in different directions, let the frosting spread evenly on the whole surface. Put in a cool place until the icing cools down, we can leave it overnight.

All! Our cake is ready! Put in a cool place and let soak. Enjoy your tea and coffee!!!

Nutritional Value:

Whole Dish:
8162 Calories
94.4 g
509.8 g
807.3 g
Per Serving:
291.5 Calories
3.4 g
18.2 g
28.8 g
325.2 Calories
3.8 g
20.3 g
32.2 g

Salt, Flour, Wheat Flour, Cherry, Sugar, Egg, Sweet, Milk, Cocoa Powder, Baking powder, Baking, Vanilla sugar, Fat, Chocolate, Dark Chocolate, Cakes, Butter Butter, Pudding, Pastry

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