Danube Waves

An excellent pastry for celebrations and parties. The characteristic appearance is achieved by adding cherries (or sour cherries) that sink into the chocolate sponge, causing it to rise and create a wave-like effect. The pastry is best enjoyed a day or two after preparation.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 15

Ingredients

Biscuit

  • 150 g Butter, unsalted

  • 100 g Sugar, white

  • 1 bag Sugar, white

  • 3 pieces Egg, fresh

  • 1 pinch Salt, table

  • 170 g Flour, Wheat, bread flour

  • 1.5 teaspoons Baking powder

  • 10 g Cocoa, powdered, unsweetened

Cream

  • 2 bags Pudding, vanilla

  • 120 g Sugar, white

  • 750 ml Milk, whole milk

  • 200 g Butter, unsalted

Dressing

  • 150 g chocolate, dark

  • 150 ml Sweet cream

  • 300 g Cherries, fresh

Steps

  1. First, prepare the pudding, as it needs to cool completely before making the cream. In a small bowl, mix the pudding powder, sugar, and a few tablespoons of milk until smooth. Pour the remaining milk into a pot and bring it to a boil. Remove the pot from the heat and stir in the pudding mixture. Return the pot to the stove and cook, stirring constantly, until the pudding thickens. Pour the cooked pudding into a bowl and cover it with plastic wrap, touching the surface. Let it cool.

  2. Prepare the sponge cake. Line the bottom of a rectangular baking pan (approximately 25 x 30 cm) with parchment paper and grease the sides well with butter. Sift the flour and baking powder into a bowl. Add salt and mix gently. Drain the cherries.

  3. Cream the softened butter with regular and vanilla sugar. Beat on high speed for about 5 minutes until light and fluffy. Gradually add the eggs, one at a time, and continue mixing until the mixture is smooth and uniform. On low speed, mix in the dry ingredients. The batter should be quite thick but still spreadable.

  4. Take half of the batter and spread it evenly into the prepared baking pan. Smooth the top with a spatula.

  5. Mix cocoa powder into the remaining batter. If the batter is too thick, add 1-2 tablespoons of milk.

  6. Spread the dark batter over the light batter in the pan, smoothing it evenly. Arrange the drained cherries on top, gently pressing each one into the batter with your finger to create a beautiful pattern.

  7. Bake in a preheated oven at 180°C (350°F) for 25 to 30 minutes. Let the baked sponge cool.

  8. Meanwhile, prepare the cream. Beat the softened butter for 5 to 10 minutes until creamy, pale, and airy. Gradually add the cooled pudding, one spoonful at a time, and mix until smooth.

  9. Spread the pudding cream over the cooled sponge cake, ensuring it is as even as possible. Smooth the top with a spatula for a flat and even surface.

  10. Finally, make a glaze by melting sweet cream and chopped chocolate, then pour it over the pudding cream. Carefully cover the pan with plastic wrap and refrigerate for several hours. It is recommended to let the pastry rest for at least one day before slicing.

Nutrition Information (Per 100g)

  • Calories: 372.84 kcal
  • Fat: 22.01 g
    • Saturated Fat: 13.31 g
  • Carbohydrates: 39.49 g
    • Sugars: 29.14 g
  • Protein: 3.41 g
  • Fiber: 1.14 g