Danube Waves Cake

Danube Waves Cake - A Delight with Cherries and Vanilla Cream

Total time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 40 minutes
Number of servings: 12

Welcome to the world of sweet delights! Today, we will embark on the preparation of a cake that is not only a treat for the taste buds but also a true culinary masterpiece - the Danube Waves Cake. This cake combines fluffy chocolate sponge, juicy cherries, and creamy vanilla cream, offering an unforgettable tasting experience. Let's discover together how to make it step by step!

Ingredients

For the sponge:
- 420 g flour
- 5 large eggs
- 200 ml oil (preferably sunflower oil)
- 150 ml milk (plus 2-3 extra tablespoons)
- 50 g chocolate (preferably dark for an intense flavor)
- 250 g sugar
- 1 large can of pitted cherries (about 400 g)
- 2 packets of vanilla sugar
- 1 packet of baking powder

For the vanilla cream:
- 1 packet of Finesse vanilla essence (Dr. Oetker)
- 250 g sugar
- 3 eggs (preferably organic)
- 100 g starch
- 700 ml milk

For the glaze:
- 150 g chocolate (dark or milk, according to preference)
- 50 ml syrup from the cherry compote
- 1 tablespoon of margarine or butter

Preparing the Sponge

1. Preparing the cherries: Start by draining the cherries from the compote, keeping 50 ml of syrup for later use. Let them drain well in a sieve so that the sponge does not get soggy.

2. Preheating the oven: Meanwhile, preheat the oven to 150 degrees Celsius. It is important that the temperature is constant to achieve an even sponge.

3. Beat the eggs: In a large bowl, mix the eggs well with the sugar and vanilla sugar until you obtain a frothy and light-colored mixture. This is the secret to a fluffy sponge.

4. Add the liquid ingredients: Incorporate the oil and milk (150 ml) into the egg mixture, mixing well after each addition.

5. Mix the dry ingredients: In another bowl, combine the flour with the baking powder. Gradually add this combination to the egg mixture, using the mixer to ensure perfect homogenization.

6. Preparing the chocolate: Melt the chocolate together with the 2-3 tablespoons of milk in a bain-marie or over low heat. Once melted, let it cool slightly before adding it to the sponge mixture.

7. Assembling the sponge: Divide the sponge mixture into two equal parts. In a greased baking dish, pour the first part of the mixture. Then, add the melted chocolate to the other part of the mixture and gently mix to create a color contrast. Pour this mixture over the white one in the dish.

8. Add the cherries: Sprinkle the drained cherries evenly over the mixture in the dish.

9. Baking: Place the dish in the preheated oven and bake the cake for about 40 minutes, or until a toothpick inserted in the middle comes out clean.

Preparing the Vanilla Cream

10. Heating the milk: In a saucepan, add 500 ml of milk and 100 g of sugar and bring to a boil over medium heat.

11. Separating the eggs: Meanwhile, separate the egg whites from the yolks. Mix the yolks with the starch and the remaining milk (200 ml), pouring it gradually to avoid lumps.

12. Adding the yolks: When the milk starts to boil, add the vanilla essence and then, carefully, incorporate the yolk mixture, stirring continuously to prevent coagulation.

13. Cooking the cream: Continue to stir for about 10 minutes, until the cream becomes thick, similar to a pudding.

14. Beat the egg whites: In another bowl, beat the egg whites with the remaining sugar until you obtain a firm meringue. Add this meringue to the warm vanilla cream, gently mixing to avoid deflating it.

15. Completing the cake: Once the sponge has cooled slightly, spread the vanilla cream evenly over it.

Preparing the Glaze

16. Melting the chocolate: In a small saucepan, melt the chocolate together with the cherry syrup and margarine over low heat or in a bain-marie. Mix well until you obtain a homogeneous mixture.

17. Applying the glaze: Pour the chocolate glaze over the vanilla cream, smoothing the surface with a spatula. You can use a fork to create decorative waves on the glaze, giving an artistic look to your cake.

18. Final cooling: Place the cake in the refrigerator for about an hour to allow the glaze to set.

Serving and Suggestions

Once the cake has cooled and the glaze is well set, it is time to slice and enjoy each piece. This cake is perfect to be served alongside a cup of fragrant tea or a glass of sweet white wine, and the combination of flavors will delight any sweet lover.

Practical Tips

- Make sure all ingredients are at room temperature before starting to ensure a uniform mixture.
- If you want a hint of freshness, you can add a few drops of lemon juice to the beaten egg whites to strengthen them.
- Instead of cherries, you can experiment with other fruits, such as raspberries or strawberries, to customize the cake.
- You can prepare the cake a day in advance to allow the flavors to develop.

Nutritional Benefits

This cake contains ingredients that can provide valuable nutrients. Eggs are an excellent source of protein, and cherries are rich in antioxidants, vitamins, and minerals. You can enjoy them without feeling guilty, especially if you savor them in moderation!

Frequently Asked Questions

1. Can I use other types of chocolate?
Of course! You can use white chocolate or milk chocolate, depending on your preferences.

2. What should I do if I don't have starch?
You can replace the starch with flour, but the texture of the cream will be slightly different.

3. How can I store the cake?
The cake keeps well in the refrigerator, in an airtight container, for 3-4 days.

4. Can I freeze the cake?
Yes, but it is recommended to freeze it without the glaze. After thawing, you can add fresh glaze.

5. What drinks pair well with the cake?
A sweet white wine or a fragrant fruit tea are excellent options that will perfectly complement the taste of your cake.

This recipe was inspired by my family memories, where every cake was a celebration. I hope you bring joy and smiles to the faces of your loved ones with this Danube Waves Cake! Enjoy!