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🍰 Danube Wave with Sour Cherries

538 kcal · 30 min · 4 servings

Danube Wave with Sour Cherries Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour the sour cherries into a sieve and let them drain well.
  2. 2. Preheat the oven to 180 degrees Celsius.
  3. 3. Cut 250 grams of soft butter into pieces.
  4. 4. Add the butter pieces, 40 grams of sugar, and vanilla sugar to the mixing container.
  5. 5. Mix the ingredients with the measuring cup inserted for 2 minutes on speed 4.
  6. 6. Add flour, baking powder, and eggs.
  7. 7. Mix everything again with the measuring cup inserted for 2 minutes on speed 4.
  8. 8. Line a deep baking tray with baking paper.
  9. 9. Spread two-thirds of the dough onto the tray.
  10. 10. Add cocoa powder to the mixing container with the remaining dough.
  11. 11. Mix the dough with the measuring cup inserted for 45 seconds on speed 4.
  12. 12. Spread the dark dough evenly over the light dough.
  13. 13. Place the cherries very close together on the dark dough.
  14. 14. Press the cherries slightly into the dough.
  15. 15. Bake the cake for approx. 45 minutes.
  16. 16. Perform a skewer test by inserting a wooden skewer into the cake.
  17. 17. Extend the baking time if the skewer does not come out clean.
  18. 18. Clean the mixing container.
  19. 19. Let the cake base cool down for 1.5 hours after baking.
  20. 20. Mix vanilla pudding powder with 6 tablespoons of room-temperature milk in a small bowl.
  21. 21. Add the pudding mixture, the remaining room-temperature milk, and 250 grams of sugar to the mixing container.
  22. 22. Cook the mixture with the measuring cup inserted for 12 minutes on speed 2 at 90 degrees Celsius.
  23. 23. Pour the pudding into a cold-rinsed bowl.
  24. 24. Cover the pudding with cling film.
  25. 25. Ensure the film lies directly on the pudding surface to prevent a skin from forming.
  26. 26. Place the pudding in the refrigerator for approx. 1 hour to cool down.
  27. 27. Insert the whisk attachment into the mixing container.
  28. 28. Add 310 grams of soft butter in pieces to the mixing container.
  29. 29. Mix the butter with the measuring cup inserted for 2 minutes on speed 3.
  30. 30. Remove the measuring cup.
  31. 31. Set the device to 3 minutes on speed 3.
  32. 32. Add the cooled pudding slowly, spoonful by spoonful, through the filling opening to the butter.
  33. 33. Remove the whisk attachment.
  34. 34. Spread the finished cream evenly with a cake palette knife over the cooled base.
  35. 35. Place the cake in the refrigerator for approx. 2 hours until the cream is firm.
  36. 36. Clean the mixing container.
  37. 37. Break the dark chocolate couverture into pieces.
  38. 38. Break the coconut oil into 2 pieces.
  39. 39. Add the couverture and coconut oil to the mixing container.
  40. 40. Melt the ingredients with the measuring cup inserted for 8 minutes on speed 1 at 60 degrees Celsius.
  41. 41. Let the glaze cool down to 30 degrees Celsius.
  42. 42. Watch the temperature display, this takes approx. 30 minutes.
  43. 43. Spread the glaze onto the cream using a cake palette knife.
  44. 44. Place the cake back in the cold for approx. 30 minutes until the glaze is firm.
  45. 45. Cut the cake into 20 pieces.
  46. 46. Serve the cake.
  47. 47. Rinse the knife with hot water beforehand so that the glaze does not break when cutting.
  48. 48. Enjoy!

Nutrition per serving