Madalina Cake

Name: Madalina Cake - Anuta C.
Ingredients: Base 7 eggs 250 g Rama Maestro margarine 220 g sugar 250 g flour 100 g roasted and roughly chopped walnuts 1 pinch of saffron baking powder 1 tablespoon of cocoa 400 g sour cherries Cream 1 3 eggs 200; covered sour cherries

Dessert - Madalina Cake by Anuta C. - Recipia

Danube Waves Cake: An Explosion of Flavors and Textures I invite you to embark on a culinary journey with this delicious recipe for Danube Waves Cake. This refined cake, with a soft base, fine creams, and a crunchy topping, is perfect for any special occasion or simply to indulge yourself. Total preparation time: 3 hours Preparation time: 1 hour Baking time: 30 minutes Number of servings: 12 Ingredients For the Base: - 7 eggs - 250 g Rama Maestro margarine - 220 g sugar - 250 g flour - 100 g roasted walnuts, roughly chopped - 1 teaspoon baking powder (with a pinch of salt) - 1 tablespoon cocoa - 400 g sour cherries For Cream 1: - 3 eggs - 200 g sugar - 100 g Schogetten white chocolate - 60 ml milk - 1 packet of Dr. Oetker bourbon vanilla - 10 g gelatin (6 sheets of gelatin) - 250 g mascarpone For Whipped Cream: - 250 g heavy cream (over 30% fat) - 60 ml milk - 4 packets of vanilla sugar For Cream 2: - 100 g milk chocolate - 100 g Schogetten trilogy chocolate - 200 ml liquid cream for pastry For Krant: - 150 g sugar - 200 g roasted walnuts Decoration: - Chocolate-covered sour cherries Preparation Step 1: Preparing the Base 1. Separating the eggs: Start by separating the egg whites from the yolks. Use a large bowl for the egg whites and another for the yolks. 2. Beating the egg whites: Beat the egg whites with a pinch of salt until you achieve a stiff, glossy foam. 3. Mixing the yolks: In another bowl, mix the yolks with the sugar until they become a light-colored cream. Add the melted (but cooled) margarine and mix well. 4. Incorporating dry ingredients: Sift the flour and baking powder, then add the flour mixture over the yolks, carefully homogenizing. 5. Adding the walnuts: Incorporate the roughly chopped walnuts into the batter. 6. Incorporating the egg whites: Add the beaten egg whites, mixing slowly with upward movements to avoid losing air from the mixture. 7. Cocoa: Reserve 5-6 tablespoons of the mixture and add cocoa. Mix well. 8. Preparing the baking tray: Line a 24/36 cm tray with baking paper and pour in the batter. Using a spoon, place the cocoa mixture in spots and gently swirl with a skewer to create a marbled effect. 9. Adding the cherries: Sprinkle the sour cherries over the batter. 10. Baking: Preheat the oven to 180°C and bake the base for 25-30 minutes, or until a toothpick comes out clean. Allow the base to cool completely. Step 2: Preparing Cream 1 1. Mixing the ingredients: In a saucepan, combine the 3 eggs, sugar, bourbon vanilla, and milk. Mix well. 2. Melting the chocolate: Add the white chocolate and heat over low, stirring constantly until melted and the cream thickens. 3. Hydrating the gelatin: Soak the gelatin in cold water, then add the squeezed gelatin to the warm cream and homogenize. 4. Cooling: Allow the cream to cool while you prepare the whipped cream. Step 3: Preparing the Whipped Cream 1. Beating the cream: In a bowl, beat the heavy cream along with the milk and vanilla sugar until you achieve a stiff whipped cream. 2. Incorporating the mascarpone: Add the mascarpone to the whipped cream and mix gently. 3. Final mixture: Combine the whipped cream with Cream 1, mixing carefully to avoid losing air. Step 4: Preparing the Krant 1. Melting the sugar: In a pan, melt the sugar until it becomes liquid and golden. 2. Adding the walnuts: Add the roasted walnuts and mix well. 3. Cooling: Pour the mixture onto an oiled surface, flatten it, and let it cool completely. Once cooled, crush it in a food processor. Step 5: Preparing Cream 2 1. Melting the chocolate: In a double-bottomed saucepan, melt the milk chocolate and trilogy chocolate together with the liquid cream, being careful not to let it boil. 2. Incorporating the krant: Once melted, add the crushed krant and mix well. Step 6: Assembling the Cake 1. Preparing the tray: In the cooled base tray, place plastic wrap. 2. Adding the cream: Pour Cream 1 over the base, smoothing it out. 3. Adding the cherries: Place the chocolate-covered cherries on top of the cream. 4. Adding Cream 2: Pour Cream 2 over the cherries and refrigerate for a few hours until set. Step 7: Serving 1. Cutting the cake: Use a knife dipped in hot water to easily slice the cake. 2. Decorating: You can decorate with grated chocolate or roasted walnuts for an elegant look. Useful Tips - Choose quality ingredients: Use good quality chocolate for a more flavorful cream. - Hydrate the gelatin: Ensure that the gelatin is well-hydrated to dissolve evenly in the cream. - Cool thoroughly: Allow the cake to cool completely before cutting to avoid cracking the cream. Frequently Asked Questions - Can I substitute white chocolate? You can use milk chocolate, but the cake will have a different taste. - What can I do with leftover krant? You can use the leftover krant as a topping for other desserts or ice cream. - How long does the cake keep? The cake keeps well in the refrigerator for 3-4 days. Perfect Combinations This cake pairs perfectly with a cup of freshly brewed coffee or a fragrant fruit tea. Additionally, vanilla ice cream or caramel sauce can add a delicious touch. Personal Note The Danube Waves Cake is more than just a dessert – it is a sweet memory of childhood, of moments spent with family, and the joy of sharing something special with loved ones. I encourage you to make it with love and invite your friends to join you in this culinary experience. Discover the magic of cooking and let your imagination soar!

Madalina Cake

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