A popular Viennese specialty, gladly seen on Croatian tables. Danube Wave Cake is made of great combination of cherries, two coloured biscuit, vanilla cream and chocolate glaze. The recipe is a little bit demanding, but once you try it, it will be piece of cake. Original name of this dessert is Donauwelle Kuchen.
Ingredients for Danube Wave Cake:
- 250 g of softened margarine or butter
- 200 g of sugar and a pinch of salt
- 5 eggs
- 375 g of flour
- 9 g of baking powder (3 teaspoons)
- 20 g of cocoa
- 1 tablespoon of milk
- cherry compote (340 g)
- 1 vanilla pudding powder
- 100 g of sugar
- 500 ml of milk
- 250 g of butter
- 200 g of cooking chocolate
- 1 tablespoon of butter
- Mix 250 g of softened margarine or butter with a mixer until it gets foamy.
- Add 200 g of sugar and a pinch of salt and continue mixing.
- While still mixing, add one egg at a time (a total of 5 eggs).
- Then add flour mixed with baking powder to the dough, spoon by spoon.
- Turn on the oven to 200°C (392°F), grease the baking tray with butter and lightly sprinkle with flour.
- Then put 2/3 of the dough in the baking tray and flatten it.
- Mix 20 g of cocoa and a tablespoon of milk into the rest of the dough.
- Spread the dark dough with cocoa over the light dough and then put the cherries from the compote on the top.
- Put it in the oven, and reduce heat to 180°C (356°F), and bake for 35-40 minutes.
- While the biscuit is baking, make vanilla pudding with half a liter of milk (according to the instructions on the bag), but add 100 g of sugar.
- Leave the pudding to cool down, stirring occasionally to avoid crusting.
- In another bowl, miks 250 g of softened butter, then add vanilla pudding, spoon by spoon.
- When the baked biscuit has cooled, pour the vanilla cream over it and place it in the fridge.
- For the glaze, melt 200 g of cooking chocolate with 1 tablespoon of butter.
- Pour the chocolate glaze over the cake and leave the Danube waves for a few hours (or overnight) in the fridge.