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Danube Waves Cake

Danube Waves Cake


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Drain the cherries, keeping 50ml of the compote syrup. Preheat the oven to 150 degrees.

Mix the eggs very well with the sugar and vanilla sugar. Then add the oil, mix, add 100ml of milk, mix. Mix the flour with the baking powder and mix it well (I used the mixer) in the above composition.

Grease the pan with a little butter and pour part of the composition. Melt the chocolate with the remaining milk, remove from the heat, mix with 2-3 tablespoons of cold milk and then incorporate into the remaining white composition.

Put the brown composition in the tray over the white one and arrange the cherries. Bake for about 40 minutes.

Meanwhile, prepare the cream. Put 500ml of milk on the fire together with 100 gr of sugar, to boil. Separate the egg whites from the yolks. Mix the yolks with the starch and the rest of the milk. Pour the milk gradually so that it does not become lumpy.

When the milk starts to boil, add the sachet of essence and the yolks, stirring constantly. In about 10 minutes, the cream will have the consistency of a pudding. Set aside. Beat the egg whites well with the rest of the sugar and then mix them with the mixer in the pudding. before putting the egg whites).

Spread the vanilla cream over the cake. Prepare the icing:

Melt the broken chocolate together with the syrup and margarine over a low heat (or on a steam bath). Mix the ingredients well and then pour over the vanilla cream.

With a fork draw "waves" on the icing. Keep in the fridge for about an hour then you can serve.


Danube Waves Cake & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

I've been wanting to do this for a while Danube Waves cake. The combination of vanilla, cocoa cherries and chocolate seemed very successful and extremely tempting. But I haven't been able to do it so far. I didn't have enough time, I forgot to buy some ingredients. It is certain that I have not done it so far. vanilla with butter and a generous layer of chocolate.

This cake is great for a special occasion or holiday. Placed on the holiday table, it will impress everyone for its delicious taste and special appearance. The Danube waves cake is easy to prepare, but it has quite a few stages and requires a long preparation time. First of all, we make the composition in two colors and place the cherries over it.

Then we need a vanilla cream with butter, and over the butter cream we will put melted chocolate. After assembling the cake, leave it in the fridge to harden the cream and chocolate. If necessary, it can be left overnight. The cake is cut into slices with a sharp knife, possibly heated in hot water or on a flame, in order to cut the chocolate more easily. A thin knife for threading will be very helpful.

After I finished the cake, I shared it with my parents and my brother, as I always do when I make something sweet. My brother appreciated it very much and although I brought it to him very early in the morning, he couldn't help but do not taste a few slices. We also liked it very much, especially since I am a big lover of cherries and chocolate, obviously. I will definitely make this cake on other occasions, especially since every piece is worth it. Another wonderful cake is Tosca cake, just as tasty and aromatic.


Danube Waves Cake

The dough is prepared like this: With the mixer at high speed we froth the margarine with the sugar, we add the eggs one by one and finally the flour in which we 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.

Step 2

CREAM: Mix the 2 sachets of pudding with 10 tablespoons of sugar, gradually add the cold milk and put it to boil 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 countertop in the tray in which I baked it

Step 3

GLAZING: The 200 gr of household chocolate are melted on a steam bath together with 2-3 tablespoons of milk and when it is melted, 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. GOOD APPETITE!!


Countertop preparation

Preheat the oven to 180 degrees. We start by removing the cherries. Then we set them aside.
I recommend that you take all the necessary ingredients out of the fridge an hour before.
Mix the soft butter with the sugar until it becomes frothy. Then add one egg at a time. Add vanilla, then flour with baking powder and finally 50 ml of milk. Mix only until smooth.
We mix 30 ml of warm milk with cocoa.

In a 30/25 tray lined with baking paper. Put 2/3 of the dough in the pan and level it. We mix the remaining composition with cocoa and with a spoon we put it over the vanilla top. With the back of the spoon, level the cocoa layer as best we can, then put the cherries on it. We press them lightly on the counter.
Bake for 30 minutes at 180 degrees. Remove the worktop and let it cool completely.

Vanilla cream

Mix the milk with 50 g of sugar, starch and put it on the fire, in a double-bottomed bowl. Add the vanilla. Leave until it reaches boiling point, stirring constantly. In a bowl, mix the yolks with the sugar.

We immediately pour the hot milk over the yolks. We always mix with the goal. We put the mixture on the fire again. When it starts to boil, we leave it until it thickens like a pudding. We always mix with a tel. Set the bowl aside, add hydrated gelatin in cold water and let the cream cool, stirring occasionally to avoid crusting. Before mixing it with whipped cream, mix it well so that it becomes fluffy.
When the cream is cold, beat the cream with the powdered sugar. Then lightly incorporate the whipped cream with a spatula.

Assemble the cake

Put vanilla cream on the counter and level it with a spatula. Let the cake cool until the icing is ready.
To prepare the icing, put all the ingredients on low heat, stirring constantly until the chocolate and cream melt. Be careful the glaze must be warm, it must not boil. Then pour it over the mousseline cream and level it. Let the cake cool for 2 hours, then it can be served.
Enjoy!


Danube Waves Cake

The dough is prepared like this: With the mixer at high speed we froth the margarine with the sugar, we add eggs one by one and finally the flour in which we 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.

Step 2

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. Foam the margarine with 2 tablespoons of powdered sugar, add the vanilla sugar and when the pudding is well cooled, add it to the margarine gradually, continuing to froth the composition with the mixer. When the cream is homogeneous, pour it over the cooled countertop in the tray in which I baked it

Step 3

GLAZING: The 200 gr of household chocolate are melted on a steam bath together with 2-3 tablespoons of milk and when it is melted, 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. GOOD APPETITE!!


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 mix with the juice and peel of half a lemon, the other half with 2 tablespoons 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 gradually 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.


Danube Waves Cake (Donauwelle)

countertop
I cut the butter into cubes and left it at room temperature. When it softened I added the sugar and rubbed the butter butter.
I added, one by one, eggs. I mixed and then added 1/2 of the amount of flour mixed with baking powder and salt. I added the milk and mixed lightly for two minutes, then I added the rest of the flour.
I lined a tray (20/25) with baking paper and poured half of the composition.
In the rest I added cocoa, I homogenized and I spread the mixture over the yellow layer in the tray.
I placed seedless cherries on top, which I lightly pressed with my finger into the composition.
I put the tray in the preheated oven and baked the cake over low heat until it passed the toothpick test.
I took it out and left it to cool.

Cream.
I mixed the cream powder with 250 ml of cold milk and 3 tablespoons of sugar. I put the mixer in and mixed it until it started to thicken (not to make it hard but just to make it light).
I added the whipped cream and continued mixing until I got a firm, firm, shiny cream.
I evenly distributed the cream obtained over the counter.

For the icing, I mixed the chopped chocolate with the butter and whipped cream and heated them on a steam bath until smooth. I added nutella and then spread the icing over the cake.
I let it cool then with an improvised kitchen comb I & # 8220drew & # 8221waves on the glaze.

We portion it when it is completely cold, with the help of a knife whose blade we heat in hot water.
We keep it cold.


Danube Waves Cake (Donauwelle)

countertop
I cut the butter into cubes and left it at room temperature. When it softened I added the sugar and rubbed the butter foam.
I added, one by one, eggs. I mixed and then added 1/2 of the amount of flour mixed with baking powder and salt. I added the milk and mixed lightly for two minutes, then I added the rest of the flour.
I lined a tray (20/25) with baking paper and poured half of the composition.
In the rest I added cocoa, I homogenized and I spread the mixture over the yellow layer in the tray.
I placed seedless cherries on top, which I lightly pressed with my finger into the composition.
I put the tray in the preheated oven and baked the cake over low heat until it passed the toothpick test.
I took it out and left it to cool.

Cream.
I mixed the cream powder with 250 ml of cold milk and 3 tablespoons of sugar. I put the mixer in and mixed it until it started to thicken (not to make it hard but just to make it light).
I added the whipped cream and continued mixing until I got a firm, firm, shiny cream.
I evenly distributed the cream obtained over the counter.

For the icing I mixed the chopped chocolate with the butter and whipped cream and heated them on a steam bath until smooth. I added nutella and then spread the icing over the cake.
I let it cool then with an improvised kitchen comb I & # 8220drew & # 8221waves on the glaze.

We portion it when it is completely cold, with the help of a knife whose blade we heat in hot water.
We keep it cold.


Danube Waves Cake - Recipes

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80 comments:

wonderful, I'm sure they look too good

I prepared it I found this recipe I found this recipe in a Serbian cookbook. is very good guaranteed. I will try whipped cream.

It looks perfect, and is one of the best cakes possible !! He only has cherries) Pup

A very, very good cake1

It looks perfect, safe to wash and plate: D: D: D

A very good and good-looking cake.

You're the best. Thanks for the RECIPES.
We wish you, from March 1 and always, health, success and only joy, with your loved ones.
A sunny spring, with everything you want!

Do I catch another wave?
Wonderful!

You have the best recipes. Thank you!

Do I go from cherries to cherries?

Of course it works, even with compote cherries could be replaced

I ate a very good cake. On the day of my birthday, she made it. I'll try it tomorrow and I'll make it for Santa.

It looks extraordinarily good, we don't even talk about tasty, we almost fainted with lust! I love Romanian cakes!

Hi what kind of liquid cream did you use for the cream and icing?

Hulala or Meggle usually use

how long is left in the oven ?? fffff looks good

how long does it have to stay in the oven?

my oven is a regular one, I left it for about 40 minutes, but it depends a lot on everyone's oven.

lady give all the correct weights that out of 100 grams of chocolate and 100 grams of liquid fear the icing doesn't come out like that

Dear anonymous, the weights are exactly the ones I used, if you try you will see that it turns out exactly like that. If it helps you with something, I usually use bitter chocolate from penny, the cheap one, from 1.5 lei, or from kaufland, galactic tablets, also around 1.5 lei.
In the future, please sign.

Dear lady, now I made her a cake and believe me, a cream porridge came out, a pity for the countertop and its taste. and I'm not a child, I'm old enough not to know what I'm doing, that cream doesn't come out from above in any form, it's a pity

I did the same with the weights written in the recipe and I did exactly as you said, and a porridge came out, it didn't come out as in your photo, surely the anonymous lady is right, I also took the picture. horrible, then I did another one, but after another site where the picture doesn't look so beautiful, but it came out great to me, camellia

I see that you no longer answer my comment, dear lady. I made this cake and a porridge came out. sin of wheat. over the cold cream and pudding that hot icing. so
it doesn't work and you can see me and I sign. doinita


Danube Waves Cake

When I was little I looked forward to Saturday and that's because I knew for sure that on Saturday afternoon my mother would make the cake for Sunday! He had a recipe book that he started keeping immediately after he got married and they were from Buni's classic recipes (which I can imagine how he dictates them both sitting at the table in the kitchen. Of course when he explains a recipe Grandma lets herself be carried away by the wave and gives you 1000 details and sometimes seriously strays from the subject, but if you write down the essentials, surely your recipe will be a success).

Over time, I saw that many of the recipes that my mother has in my notebook can also be found in the recipes of my friends' mothers, probably because they were very fashionable recipes at that time. From this category I can't help but remember the cake with leaves with honey or Albinita, the cake with lemon cream or Snow White, the Romanian Petre cake, Cabana, Baigli with walnut and poppy seeds and the Danube Waves cake.

Many of the classic cake recipes but also many new recipes I found on Prajituria. And since my mother's notebook is gone with her (she always takes it wherever she goes and knows that it stays longer), I was inspired from here by the Danube Waves cake recipe.

Countertop ingredients:
& # 8211 250g (one cub) from Master Branch
& # 8211 250g flour
& # 8211 250g old cough
& # 8211 7 eggs
& # 8211 a baking powder sachet
& # 8211 2 tablespoons milk
& # 8211 2 tablespoons cocoa
& # 8211 2 tablespoons ground almonds
& # 8211 ½ teaspoon of almond essence
& # 8211 ½ teaspoon free of rom
& # 8211 compote cherries (a 400g jar)

Preheat the oven to 160 degrees and line the tray with baking paper. We first froth Rama margarine, which is preferable to be at room temperature, soft but NOT melted, with sugar, until we have a foam. Then add the eggs one by one, mixing well after each one. Separately, in a bowl, mix the flour and baking powder and put the mixture over the margarine and egg foam. Homogenize and divide the composition into two equal parts: in the first half we put milk, cocoa and rum.

In the second half of the composition we put the ground almonds and the almond essence. Pour the almond composition into the tray, level it using a spatula. Pour the cocoa composition over it, level it by slightly rotating the tray. Put the drained and dried cherries on top on a paper towel.

Put the tray in the oven for 25-30 minutes or until it passes the toothpick test. This is what the countertop looked like at the end, which we have to let cool very well before applying the cream.

Cream ingredients:
& # 8211 150g margarine Rama Maestro
& # 8211 500 ml milk
& # 8211 4 tablespoons caster sugar
& # 8211 100g old powder
& # 8211 1 sachet of vanilla sugar
& # 8211 1 sachet vanilla pudding

We prepared the vanilla pudding: we mixed the pudding powder, the caster sugar and 100 ml of milk until all the pudding powder dissolved, without remaining lumpy. I boiled the rest of the milk together with the vanilla sugar. When the milk boiled, I took it off the heat, I put the pudding mixture, I mixed it well and I put it on the fire again, over a low flame, stirring continuously until the pudding thickens. Remove the pan from the heat and let the pudding cool completely.

Separately, froth the margarine and powdered sugar. Put cold pudding over the cream obtained. This is the cream that we have to pour over the counter and let the cake cool for a few hours to set the cream.

For the icing we need 200g dark chocolate or household chocolate and 40g margarine Rama for baking. We break the chocolate into small pieces or put it on the grater. Melt it in a steam bath, together with the margarine, stirring constantly, until we have a glossy glaze. Let the icing cool and pour it over the vanilla cream. Level the icing and make "waves" using a fork or a sharp knife.

Let the cake cool for a few hours before serving. It is the kind of cake that is good to make the day before serving, because it is better if it stays overnight. One more thing: you can use a few tablespoons of the cherry syrup in the compote to syrup the top before adding the vanilla cream. We didn't have the patience to leave it overnight, so we tasted it immediately (with the craving for cake you can't fight so easily).

It really turned out very good and I'm going to try other recipes from Prajituria, to remember the Sundays when we were all home for lunch. You're welcome!


Danube Waves Cake

When I was little I looked forward to Saturday and that's because I knew for sure that on Saturday afternoon my mother would make the cake for Sunday! He had a recipe book that he started keeping immediately after he got married and they were from Buni's classic recipes (which I can imagine how he dictates them both sitting at the table in the kitchen. Of course when he explains a recipe Grandma lets herself be carried away by the wave and gives you 1000 details and sometimes seriously strays from the subject, but if you write down the essentials, surely your recipe will be a success).

Over time, I saw that many of the recipes that my mother has in my notebook can also be found in the recipes of my friends' mothers, probably because they were very fashionable recipes at that time. From this category I can't help but remember the cake with leaves with honey or Albinita, the cake with lemon cream or Snow White, Petre roman cake, Cabana, Baigli with walnut and poppy and the Danube Waves cake.

Many of the classic cake recipes but also many new recipes I found on Prajituria. And since my mother's notebook is gone with her (she always takes it wherever she goes and knows she stays longer), I was inspired from here by the Danube Waves cake recipe.

Countertop ingredients:
& # 8211 250g (one cub) from Master Branch
& # 8211 250g flour
& # 8211 250g old cough
& # 8211 7 eggs
& # 8211 a baking powder sachet
& # 8211 2 tablespoons milk
& # 8211 2 tablespoons cocoa
& # 8211 2 tablespoons ground almonds
& # 8211 ½ teaspoon of almond essence
& # 8211 ½ teaspoon free of rom
& # 8211 compote cherries (a 400g jar)

Preheat the oven to 160 degrees and line the tray with baking paper. We first froth Rama margarine, which is preferable to be at room temperature, soft but NOT melted, with sugar, until we have a foam. Then add the eggs one by one, mixing well after each one. Separately, in a bowl, mix the flour and baking powder and put the mixture over the margarine and egg foam. Homogenize and divide the composition into two equal parts: in the first half we put milk, cocoa and rum.

In the second half of the composition we put the ground almonds and the almond essence. Pour the almond composition into the tray, level it using a spatula. Pour the cocoa composition over it, level it by slightly rotating the tray. Put the drained and dried cherries on top on a paper towel.

Put the tray in the oven for 25-30 minutes or until it passes the toothpick test. This is what the countertop looked like at the end, which we have to let cool very well before applying the cream.

Cream ingredients:
& # 8211 150g margarine Rama Maestro
& # 8211 500 ml milk
& # 8211 4 tablespoons caster sugar
& # 8211 100g old powder
& # 8211 1 sachet of vanilla sugar
& # 8211 1 sachet vanilla pudding

We prepared the vanilla pudding: we mixed the pudding powder, the caster sugar and 100 ml of milk until all the pudding powder dissolved, without remaining lumpy. I boiled the rest of the milk together with the vanilla sugar. When the milk boiled, I took it off the heat, I put the pudding mixture, I mixed it well and I put it on the fire again, over a low flame, stirring continuously until the pudding thickens. Remove the pan from the heat and let the pudding cool completely.

Separately, froth the margarine and powdered sugar. Put cold pudding over the cream obtained. This is the cream that we have to pour over the counter and let the cake cool for a few hours to set the cream.

For the icing we need 200g dark chocolate or household chocolate and 40g margarine Rama for baking. We break the chocolate into small pieces or grate it. Melt it in a steam bath, together with the margarine, stirring constantly, until we have a glossy glaze. Let the icing cool and pour it over the vanilla cream. Level the icing and make "waves" using a fork or a sharp knife.

Let the cake cool for a few hours before serving. It's the kind of cake that is good to make the day before serving, because it's better if it stays overnight. One more thing: you can use a few tablespoons of the cherry syrup in the compote to syrup the top before adding the vanilla cream. We didn't have the patience to leave it overnight, so we tasted it immediately (with the craving for cake you can't fight so easily).

It really turned out very good and I'm going to try other recipes from Prajituria, to remember the Sundays when we were all home for lunch. You're welcome!


Video: Old Waltzes - Waves of the Danube Donauwellen by Ion Ivanovici 1880 Piano (May 2022).