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"DANUBE WAVES" cake - Recipe No.200



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Countertop:

Rub the eggs with the sugar until they become fluffy (10 min), add the oil and milk and mix. Then add the flour mixed with the baking powder. Put half of the composition in the tray with baking paper (20 x30), and the other half mix with cocoa and put over the white composition. Put the cherries on top and put the cake in the oven on the right heat for 40-45 min. Remove and leave to cool.

Cream:

200 ml of milk is put on the fire with the sugar and vanilla essence. The starch is dissolved with 50 ml of milk. When the milk boils, add the starch and mix, continuously until it thickens and leave to cool. Beat the whipped cream. When it is cold, add the whipped cream.

Glaze:

Break the chocolate into pieces and add the whipped cream, put it on the steamer until it is homogenous and leave it to cool a little.

ASSEMBLY:

Put the top on a plate, put the cream and put the icing on top. Make waves with a wet fork.


GOOD APPETITE!!


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ingredients

For the countertop:

500 g pitted cherries

For the cream:

1 teaspoon vanilla essence

For the chocolate icing:

Mix the soft butter with the caster sugar, vanilla sugar and salt powder. Add the eggs one at a time and mix after each one. Incorporate the flour, baking powder, then four tablespoons of milk.

Pour half of the composition into a rectangular tray, and in the other half put two tablespoons of cocoa and two tablespoons of milk and mix. Using a spatula, place the layer of cocoa dough on top of the simple one and level. Place the cherries on top and place the cake in the preheated oven at 180 ° C for 30 minutes.

Prepare the cream as follows: in a saucepan, mix the starch with 50 ml of milk. Incorporate the yolks, sugar and vanilla essence. Pour the remaining 450 ml of milk and put the composition on low heat. Stir until thickened.

Allow the composition to cool, then refrigerate for a few minutes. In the cold cream, add the soft butter and mix. Spread the cream obtained over the cake that has been baked and cooled beforehand, then put the tray in the fridge for 30 minutes.

For the chocolate icing, melt the chocolate in a bain-marie, add the butter and mix. Pour the cooled icing over the cake. After keeping the tray in the fridge for two hours, you can slice the cake.


Danube Waves Cake

We present a homemade cake simple and tasty, cake the waves of the Danube . Is a good cake , I can say the best cake which I have tasted so far! This one cake it is not complicated to prepare. Even a novice in the kitchen can prepare it and put it on the table festive cake and tasty. This one cake we recommend you to try it for the holidays. You will definitely not regret the choice you made! We also recommend it Zserbo cake , cake Manyka, cake Szarah Bernath, coconut and meringue cake , and if you want more recipes we recommend you browse by clicking on Cakes and pies section with many cakes and homemade cookies prepared by us.

Ingredient ptr. it took :
250 g cube frame margarine (or butter)
250 g sugar
7 eggs
200 g flour
1 baking powder
3 tablespoons peeled and finely chopped almond kernels (optional)
2 tablespoons cocoa
350-400 g seedless cherries (from compote)

Ingredient for cream:
250 g cube frame margarine (or butter)
2 sachets of coconut pudding (vanilla)
500 ml of milk
10 tablespoons sugar
1 vanilla essence (or 1 sachet of vanilla sugar)

Ptr. ornate:
200 g dark chocolate
40 g butter
2-3 tablespoons milk

It took : With the mixer at high speed, froth the margarine with the sugar, add the eggs one by one and finally the flour in which I put the baking powder. Homogenize everything with the mixer and the resulting quantity is divided in two.
In the first half we add peeled and chopped almond kernels (it is optional to add them, and without the cake it is just as good), and in the other half of the dough we put 2 tablespoons of cocoa.
In a tray in which we put baking paper, place the tops as follows. Pour the white top into the tray for the first time and pour the brown top over it, carefully leveling this layer over the white one. Place the cherries on top and let them drain beforehand.
Put everything in the preheated oven over medium heat for about 30-40 minutes (test with a toothpick). Remove from the oven and leave to cool.

Cream: Mix the 2 sachets of pudding with 10 tablespoons of sugar, gradually add the cold milk and boil it until it thickens. Leave to cool. The margarine is frothed with 2 tablespoons of powdered sugar, the vanilla sugar is added and when the pudding is well cooled, it is gradually added to the margarine, continuing to froth the composition with the mixer. When the cream is homogeneous, pour it over the cooled top in the tray in which we baked it (before pouring the cream over the top, it would be advisable to remove the baking paper)

Glaze:
The 200 gr of household chocolate are melted on a steam bath together with 2-3 tablespoons of milk and when it is melted, we add margarine or butter. Pour over the cream and make a wave pattern on top with a fork.
Leave the cake cold until the next day so that everything hardens well. Cut into cubes and serve.


Beat the butter / margarine with the mixer. Gradually add sugar and eggs until creamy. Then sift the flour mixed with baking powder.

The mixture is divided into two - half mixed with the juice and peel of half a lemon, the other half with 2 tablespoons of grated cocoa. In the greased and lined tray (or with baking paper) put the yellow mixture, carefully over the brown one and then the very well drained cherries. Bake at 175Â ° C for about 30 minutes.

The pudding is prepared. At the end, put a little butter on top so that it does not form a crust and leave it to cool. The rest of the butter is beaten with foam and the cold pudding is slowly incorporated into it. Put the cream on the cold counter and put it in the cold.

The chocolate breaks into pieces and melts on steam. Add coconut butter or butter as big as a walnut and a tablespoon of sour cream and let it cool a bit, until it flows. Put it over the cream and let it cool.


Dea's Cakes

Rub the eggs with the sugar until they become fluffy (10 min),

add oil and milk and mix.

Then add flour mixed with baking powder.

Half of the composition is placed in a tray with baking paper (20 x30),

and the other half is mixed with cocoa

and put over the white composition.

Put the cherries on top and put them in the oven on the right heat for 40-45 min.

Remove and leave to cool.

CREAM:
250 ml of milk
3 tablespoons sugar
vanilla essence
2 tablespoons starch
200 ml liquid cream

200 ml of milk is put on the fire with the sugar and vanilla essence. The starch is dissolved with 50 ml of milk. When the milk boils, add the starch and mix, continuously until it thickens and leaves to cool.

Whipped cream.

When the cream is cold, add the whipped cream.

GLAZE
150 gr dark chocolate
100 ml liquid cream

Break the chocolate into pieces and add the whipped cream, put it on the steamer until it is homogenous and leave it to cool a little.


ASSEMBLY METHOD

Put the top on a plate, put the cream

and put the icing on top.

Wet shapes are made with a wet fork.

"Waves of the Danube" cake

COUNTER TOP
4 eggs
6 tablespoons sugar
150 ml of milk
150 ml of oil
8 tablespoons of flour
1 tablespoon cocoa
1 pinch of baking
200g pitted cherries

Rub with the sugar until eggs are fluffy (10 min)
add milk and oil and mix.
Then add flour mixed with baking powder.
Half of the composition is placed in the tray with baking paper (20 x30)
and half mix with cocoa
and then over the white composition.
Above put cherries and bake 40-45 minutes at medium heat.
Remove and let cool.


CREATE:
250 ml of milk
3 tablespoons sugar
vanilla essence
2 tablespoons starch
200 ml whipping cream

200 ml milk with sugar is put to fire and vanilla. The starch is dissolved with 50 ml milk When the milk boils add the starch and stir continuously until thick and leave to cool.
Beat the whipping cream.
When the cream is cold incorporate whipped cream.

icing
150 g dark chocolate
100 ml whipping cream

Chocolate break pieces and add whipping cream, put on steam until smooth and let it down a bit.

Place cake on a plate, place cream
and topped it with incing.
The waveforms are made with a wet fork.


Danube Waves Cake

Mix the butter with the sugar well, add whole eggs one by one, and finally the flour with the baking powder. The composition is divided in two, in one add 3-4 tablespoons of cocoa, then spread in the pan. Put the white composition on top (if you want, put them upside down) and make some models with the knife so that they mix a little. Then place the unripe cherries in compote (or fresh) on top. Bake at a temp. average about 40-50 min. until it browns nicely.

When it is ready, take it out of the oven and leave it to cool, then spread it over the cream made from ingr. presented at CREAM and put the chocolate icing making a pattern of waves and keep it in the fridge a little to harden the cream. After that it can be cut.


Danube wave cake

The Danube Wave Cake, or Donauwellen, consists of delicious layers of vanilla and cocoa top, in which cherries are sprinkled. On top of this wonder is the best vanilla cream you can think of, with a creamy texture that is close to perfection. The recipe is not difficult, so do not hesitate to try it!

Ingredient:

- 500 g of butter at room temperature

- 7 eggs at room temperature

- 1 teaspoon of baking powder

- 3 tablespoons of cocoa powder

- 2 sachets of vanilla pudding powder

- 300 g of dark chocolate

- 20 cherries for decoration.

Method of preparation:

1. Mix 300 g of sugar with 300 g of butter at room temperature, then add salt and eggs, stirring until you get a fine cream.

2. Add the baking powder to the flour, mix with a spoon, then add the flour to the cream earlier, dividing the dough in two after you mix it.

3. Mix two tablespoons of cocoa powder and two tablespoons of milk and add this mix to one of the two portions of dough.

4. In a tray lined with baking paper, first pour the first dough, the lightest in color, then pour the second type of dough, the cocoa. Using a fork, combine the two types of dough to blend.

5. Sprinkle the cherries over the dough and then gently push them into it. Place the cake in the preheated oven at 180 degrees Celsius. Take it out of the oven when it passes the toothpick test.

6. Mix the pudding powder with a little cold milk. Put the rest of the milk on the fire, together with the sugar and a little salt, and when it starts to boil, add the pudding powder and mix until you get a thick cream. Put the pudding in a bowl, cover it with plastic wrap and let it cool to room temperature.

7. Mix the powdered sugar with the rest of the butter, then add the pudding to this cream, but not all at once, but one tablespoon at a time. Spread the cream obtained on the counter earlier and put everything to cool.

8. Cut the chocolate into small pieces and let it melt in a bain-marie. Heat the coconut butter and add it to the melted chocolate, stirring until the cream looks shiny. Spread the topping over the cake and make the desired pattern with a fork. Add the cocoa powder and the remaining powdered sugar over the cake, passing them through a sieve.

9. Cut the cake into squares, beat the whipped cream and decorate the pieces of cake with it, adding a cherry on each.

Good appetite!

Danube wave cake is one of the many reasons why we love Germany and arouses our curiosity about other traditional Bavarian goodies!


"Donauwelle" cake - a fairytale dessert!

The German cake "Danube Waves" is simply a miracle! Its wonderful taste will conquer you immediately!

INGREDIENT:

-a teaspoon of cocoa powder

-350 g of canned cherries (one can).

-38 g of vanilla-flavored pudding powder (one sachet).

-120 g of dark chocolate + 2 tablespoons of oil

METHOD OF PREPARATION:

1.Prepare the dough: lightly beat the butter at room temperature with the caster sugar.

2.Add the vanilla sugar and eggs. Mix until smooth.

3.Add the milk, baking powder and sifted flour. Beat everything with the mixer.

4.Transfer half of the dough obtained in a rectangular tray (18 x 27 cm), with removable walls and bottom lined with baking paper. If you do not have such a tray, you can use a round one, with a diameter of 26 cm. Spread the dough evenly in the pan.

5. Add a teaspoon of cocoa powder and 2 tablespoons of water to the remaining dough. Beat it with the mixer until smooth.

6. Spread the chocolate dough on the surface of the dough in the pan, trying not to mix them.

7. Transfer the preserved cherries to a colander. Wait until the liquid drains from them. Then spread them on the surface of the chocolate dough in the pan, pressing them lightly.

8. Bake the cake for 20-30 minutes in the preheated oven to 180 ° C.

9.Prepare the pudding: dilute the cherry juice with water so that you get 500 ml of liquid. Add the pudding powder (you can replace it with 40 g of starch) and mix. Put the composition on low heat and, stirring constantly, boil it until it starts to thicken.

10. Pour the hot pudding on the surface of the freshly baked cake. Spread it evenly and let it cool.

11.Prepare the cream: pour the milk into a saucepan. Add caster sugar, vanilla sugar and starch. Stir and boil the composition until thickened.

12. Cover it with cling film so that it comes into direct contact with the surface of the cream (this way you will avoid the formation of a crust). Let it cool.

13.Then add the soft butter, at room temperature, and beat everything with the mixer.

14. Spread the cream obtained on the surface of the pudding layer.

15. Refrigerate the cake for at least 60 minutes.

16.Decorate the cake: put white chocolate in a plastic bag and soak it in hot water until it melts.

17. Melt the dark chocolate on a bain-marie. Add 2 tablespoons of oil to it and mix. Then pour the icing on the surface of the cake and, tilting the tray in different directions, spread it evenly.

18.Cut the top of the bag, which contains the white chocolate. Apply it in the form of transverse lines, quite thick, on the surface of the glaze layer.

19.Then, using the tip of a knife, draw superficial and longitudinal lines on the surface of the glaze.

20. Refrigerate the cake until the icing coagulates.

21. Remove the cake from the tray, separating it from its walls beforehand with a thin knife. Remove the uneven edges of the icing with a hot knife.


Ingredients for the recipe Crushed Leaf Cake or Katy Cake

  • Dough for 3 sheets of 23/40 cm:
  • 250 gr butter with 82% fat
  • 4 yolks
  • 150 gr sugar
  • 25 gr vanilla sugar
  • 4 tablespoons sour cream with 12% fat
  • 650 gr flour
  • 1 sachet of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon tip with salt
  • For the cream:
  • 200 gr butter
  • 200 gr dark chocolate
  • 1 crushed sheet
  • 370 gr apricot jam
  • 125 ml milk
  • 50 gr sugar
  • 1 teaspoon tip with salt
  • To top it off:
  • 250 ml liquid cream
  • 250 gr mascarpone
  • 38 ml vanilla essence
  • 75 gr powdered sugar, with vanilla flavor
  • 1 teaspoon tip with salt
  • For decoration:
  • 50 gr dark chocolate flakes

The Danube Waves cake is a delicious cake with vanilla pudding and cherries with a chocolate icing.

TOP - Mix sifted flour with baking powder and a pinch of salt. Mix the eggs together with the sugar and vanilla until they double in volume. Then gradually add the oil and mix like mayonnaise. We reduce the speed of the mixer and add half of the amount of flour, after it has been incorporated we add the milk, and at the end we incorporate the rest of the flour.

Pour half of the composition into the tray (25x35) lined with baking paper. In the rest we add cocoa and 1 tablespoon of milk. Mix and add over the white one (I reversed what I forgot :)) Place the cherries (I used fresh) and put in the oven until it passes the toothpick test. Remove the cake top on a grill and let it cool

CREAM-Dissolve the pudding powder together with the sugar and 4 tablespoons of milk, and boil the rest. Add the dissolved pudding and stir continuously until it thickens. Cover the bowl with cling film so that it touches the cream. Mix the butter until it becomes foam and add the cooled pudding and mix well.

GLAZING-melt the chocolate together with the oil, put it on the fire and add the 2 tablespoons of nutella, then let it cool a bit.

We spread the cream over the cooled countertop, the glaze and with a fork we "draw" the waves


Video: The Waves of the Danube cake Donauwelle. Delicious dessert. (May 2022).