Madalina Cake

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!