Danube waves cake. Cake “Danube waves” Cake “Danube waves” recipe

And a few words about mono-lunches. See also .

Cake "Danube Wave" with strawberries + fried egg with basil and sun-dried tomatoes. This is my second and last mono-lunch on the theme "Egg".

This year marks 150 years to the famous waltz by Johann Strauss “On the Beautiful Blue Danube”, and for this occasion I decided on this cake. But first, about the egg.

Fried egg with basil and sun-dried tomatoes

Lately, this is the only way I cook it - usually just with basil leaves, but sometimes I add tomatoes too.

Preparation is simple, you can cook in a large frying pan for several people at once:

1. Warm up Spray a frying pan with oil, place fresh basil leaves (green or purple) on it, and quickly break the eggs onto them.

2. On the egg On top I also put a few basil leaves and pieces of tomatoes (fresh or dried according to the season). Salt, pepper - optional. The yolks can be left whole if desired.

3. Fry, turn it over and fry it a little on top. All. With sun-dried tomatoes and basil, you also get a kind of “bacon and eggs” analogue, as is the case with the muffins that I showed last time.

By the way, yesterday I talked about an interesting subspecies of basil with green leaves and purple flowers. See (link will open in a new window).

CAKE "DANUBE WAVE" with strawberries

The idea of the exterior design is “water ripples” and small “waves”. The cherry next to the strawberry seems to hint that it can also be used for such a cake.

This cake is known in Austria and Germany as "Donauwellen"(“Danube waves”), in Hungary it is called "Duna hullam"("Danube Wave"). May exist in the form of a cake or pastries. Modern external and even internal appearance can be different, but the meaning is the same: if there are cakes, then they are of different shades and with cream between them; if it is a whole sponge cake, then with “waves” inside (something like the well-known “marble”). It is usually baked with cherries, but I found options with strawberries among Hungarian chefs.

Cream and chocolate icing are a must for this cake/pastry. I haven’t studied the history of the cake yet, so I can’t say anything about the “authentic” cream, but I know that it even exists in a curd version (perhaps it was originally like that). Most modern cooks are inclined towards the “cream pudding” version: they prepare either milk pudding “from scratch” or buy a ready-made dry mixture. I was testing the latest version and took the ready-made mixture to make strawberry pudding.

Ingredients:
5 eggs
250 g sugar (a large amount of sugar is justified because sour fruits and bitter cocoa are introduced into the dough, but I still reduced it to 200 g)
100 g butter
a little water or milk if the dough is too thick
300 g flour
1 pack of baking powder (12 g)
2 tbsp. cocoa powder
fresh strawberries (it is advisable to take small berries of the same size)

Cream:
1 package strawberry pudding (I took it from Dr. Oetker; it is suitable for vegetarians, because instead of cochineal (carmine) there is dried strawberry powder and beetroot dye)
150 g butter
fresh berries (optional)

Glaze:
Dark chocolate, melted in a water bath (you may need more than 100 g if you coat the sides + optionally a spoonful of butter or coconut oil)

Preparation:

Unfortunately, the cutaway photo is only this: the cake had to remain whole before serving, so there was no time for staged photos. Here you can see that small berries can “hang” in the middle of the cake, while large ones “sink to the bottom”, dragging the chocolate layer with them.

1. Beat the eggs until fluffy foam. There are variations when the whites and yolks are beaten separately, some people beat them immediately together with sugar.

2. Sugar I added it gradually when the eggs were half beaten.

3.Add melted butter, beat again (some cooks use vegetable oil instead of butter or beat softened butter with sugar).

4. In portions add flour, sifted with baking powder, knead the dough. If it turns out very thick, add a little milk or water.

5. Postpone 1/3 of the dough, add cocoa powder, a little water (milk) and mix well.

6. In prepared form Place a layer of white dough and a layer of cocoa on top. You don’t have to level it; some chefs specially make “whirls” with a spatula so that they bake just like that.

7. On the top layer add fresh berries (I used strawberries, but you can use cherries or pitted cherries). You don’t even need to press the berries, they will drown on their own.

8. Baking temperature- 170-180 C, according to reviews, the average baking time is 30 minutes, but mine took longer (until a dry match).

Cream:

It is usually prepared while the sponge cake is baking. You can make any cream that you think fits here, but the most popular lately is cream pudding.

1. Either pudding prepared “from scratch” (milk, vanilla, starch), or buy ready-made powder and prepare according to the instructions from the manufacturer.

2. Ready pudding cool, grind through a sieve, and then beat with softened butter. Apply to the crust and cool.

Strawberry pudding comes out of the bag pink (the photo slightly distorted the actual shade) and really smells like strawberries, but after combining with butter this shade is barely visible (also see in the photo above). I did not add fresh strawberries to the cream.

Glaze:

Melt the chopped chocolate in a water bath (you can add a small amount of butter or coconut oil) and apply on top of the cooled cream. You can draw wavy lines on the glaze.

My comments:

1) I was surprised that this cake was prepared without soaking and aging, but I followed the lead of European chefs. My opinion: it was definitely necessary to soak and soak, despite the fresh berries, which create moisture in places. It’s good that the cake stood for 4 hours before I started covering it with cream. I don’t know why they don’t at least soak it in the same compote from which the cherries are taken, or make a syrup based on it (some German cooks...even pour the compote from canned cherries down the sink).

2) Judging by the descriptions on the Internet, everything works out well with 3 eggs, you just need to adjust the amount of other ingredients. But all cooks always add baking powder: some 2 tsp, some 3. I think this: the sponge cake can be prepared using any other technology, without baking powder, but you need to work with it.

3) Fresh strawberries, like fresh cherries, can add gray tones to light baked goods (strawberries are larger), so I wouldn't add too many fresh berries. Canned/precooked fruit is a little different.

4) I didn’t notice much difference either in taste or consistency between cream pudding and cream, for example, with condensed milk. Those. regular oil would be a bit greasy for my taste, but all the other options would work here too. In addition, as I already noted, with this technology, the pink tint of strawberry pudding is lost if crushed berries are not added to it, so you can buy/cook regular vanilla without dyes.

I understand that if you change the cooking technology, you will end up with a cake that looks more like “Black Forest” and not “Danube Wave”, but still...

If anyone is interested in other options and preparation details, you can find both texts and videos on the Internet (from German-speaking cooks using the word “Donauwellen”).

I like names with the word “wave” in the singular more, because in general the Danube doesn’t always have a lot of waves even in bad weather (unless during some kind of disaster). The most famous synonyms for the Danube among different peoples are “calm”, “majestic”, “quiet”, “beautiful” and even “blue”. In calm, clear, sunny weather, I saw the Danube as turquoise blue in Budapest.

You can read the history of the waltz "On the Beautiful Blue Danube"

We present to you the recipe for Danube Waves cherry sponge cake. Otherwise, this delicious dessert is also called Waves of the Danube. And why? Yes, because cherries placed in biscuit dough form beautiful waves when baked, and the custard covering the cake looks exactly like foamy lambs.

So, to prepare the cake we will need:

Biscuit:
Pitted cherries – 350 grams;
Margarine (or butter) – 250 grams;
Granulated sugar – 200 grams;
Vanilla extract – 3 drops;
Salt - a pinch;
Chicken eggs - 5 pieces;
Flour – 375 grams;
Baking powder – 1 teaspoon;
Cocoa powder – 20 grams;
Milk – 2 teaspoons.

Butter cream:
Custard powder – 40 grams (or 1 packet of Dr. Oetker pudding);
Granulated sugar – 100 grams;
Milk – 0.5 liters;
Butter – 250 grams.

Glaze:
Bitter chocolate – 200 grams;
Butter – 20 grams (can be replaced with heavy cream).

Danube waves cake recipe

1. Preheat the oven to 180 degrees Celsius in advance. Grease a baking dish (preferably a springform pan) with butter (butter or odorless vegetable oil).

2. Prepare the cherries. You can take any, as long as it is seedless. Dry ones must first be soaked in water; before use, drain the water; canned - remove from syrup; fresh - wash; frozen - defrost. Dry it by placing it on disposable towels or napkins (if there is a lot of moisture, you can use the oven).

3. Beat margarine at room temperature with a mixer until fluffy, add sugar, drop vanilla extract onto granulated sugar (so it will disperse better in the dough), salt. The mixture should gradually thicken.

4. Add eggs one at a time, without interrupting active beating.

5. Sift the flour and baking powder and add to the butter mixture, beating at medium speed. You should get a smooth, homogeneous fluffy mass.

6. Place 2/3 of the dough in a baking dish.

8. Place the cherry on the chocolate layer of dough and press it slightly (this is how our beautiful waves are formed).

9. Bake in the oven for 40 minutes.

10. Let the cake cool and carefully transfer it to a plate.

11. Dilute the dry custard or pudding powder with milk, cook in a water bath for 3-5 minutes after boiling, let cool and add to the whipped soft butter and sugar. Please note that both the cream and butter must be at the same room temperature, otherwise the cream may curdle. Don't trust the purchased semi-finished product? Cook it yourself, of course, it will turn out much tastier than store-bought.

12. Spread the cream mixture onto the cooled sponge cake with cherries, level the surface and put it in the refrigerator.

13. After an hour, we take out our Danube Waves and cover them with glaze. To do this, melt the broken chocolate in oil in a steam bath, stirring continuously. The chocolate mixture should be silky and smooth. Pour the glaze over the cake and spread evenly with a spatula.

14. Run a fork over the surface of the chocolate several times, drawing wavy patterns.

Danube waves cake is ready!

And Viennese cuisine of Germany and Austria. It is prepared with cherries, butter cream, cocoa, and chocolate for glaze. The general structure of the Danube Waves cake is layered, reminiscent of a marble cake. You will find something similar in the German “Snow White” cake, but in “Danube Waves” - the bottom layer contains cocoa and therefore resembles the dark depths of the Danube, and the top layer is a light creamy mass, as if foaming river waves...

The highlight of the preparation is that the housewife must place cherries on top of two layers of dough. They, falling into the thick of the dough, form real waves that freeze during baking. As soon as the base with cherries for the “Danube Waves” is ready, it’s time to give the dessert a gloss - cover it with butter cream, and top it with chocolate glaze or chocolate couverture (a special type of chocolate, characterized by a high content of cocoa butter), simulating the same waves. ..

“Danube Waves” is a cake that has long won the sympathy of sweet tooths around the world. The history of the dessert and original recipes for its preparation are carefully preserved in German cookbooks.

Just as the majestic Danube River originates in Germany in the Black Forest mountains, the history of the Donauwelle Danube Wave Cake is linked to this country. The Germans love dessert and consider it a national treasure.

The Donauwellen baking set from Dr. Oetker is sold in German stores. The cake recipe is on the package.

The company appeared in Germany at the end of the 19th century. Around the same time, the famous waltz of the Romanian composer Ion Ivanovich, called “Danube Waves,” was first published. The name was on everyone’s lips, and the sweet dessert with a great taste was quickly remembered by everyone.

Classic recipe

If you live in Russia and cannot buy a ready-made set for baking the Danube Waves cake, be sure to try baking this dessert according to the classic recipe.

To prepare the dough you will need the following products:

fresh or canned cherries;
sugar;
flour;
milk;
cocoa powder;
butter;
eggs;
baking powder.

For cream and glaze:

vanilla pudding in a pack;
sugar;
oil;
chocolate.

Before starting to prepare the butter sponge cake, preheat the oven; kneading the dough will not take much time. For baking, traditionally, a rectangular pan is used, which needs to be greased.
Beat 250 g butter with 1 tbsp. Sahara.
Add 6 eggs one at a time.
Flour (400 g) is mixed with 1 tbsp. l. starch, a pinch of salt and 1 p. baking powder.
Divide the dough into 2 equal parts. Add 5 tbsp to one. l. milk and 3 tbsp. l. cocoa.
Light dough is poured onto a baking sheet, with dark dough on top.
Place 0.5 kg of pitted cherries on the chocolate layer. Bake the cake until done.
For the cream, prepare pudding from the dry mixture in a packet, adding 3 tbsp. l. sugar and 500 ml milk.
Cool the cream to room temperature, add 250 g of softened butter, apply to the cooled biscuit.
For chocolate glaze, mix 250 g of melted chocolate with 2 tbsp. l. butter. Cover the top with a layer of cream, drawing waves.

Cooking with apples

The Danube Waves cake is prepared only with cherries. If the recipe calls for apples instead, then this is a dance, popular in Western Ukraine and Poland.

For a cake with apples you need the following products:

flour – 210 g;
butter – 100 g;
cocoa – 40 g;
eggs – 3 pcs.;
sugar – 70 g;
baking powder - 1 tbsp. l.;
milk – 3 tbsp. l.;
apples for filling – 0.5 kg.

For cream:

milk – 0.5 l;
yolks - 4 eggs;
sugar – 120 g;
starch – 40 g;
butter – 180 g.

Step-by-step preparation:

Knead the dough by beating soft butter with sugar, eggs and flour mixed with baking powder.
Divide it into two parts, add milk and cocoa to one.
White dough is poured onto a greased sheet, then chocolate, without mixing the layers.
Pieces of peeled apples are laid out on the surface of the chocolate dough, pressing down lightly.
Place the workpiece in a heated oven and bake until done for about 40 minutes (t 200 °C).
Custard is made from milk, yolks, sugar and starch. When it cools down, spread it onto the crust.
Sprinkle the dessert with grated chocolate.

Multicooker recipe

To prepare the Danube Waves cake in a slow cooker, you do not need any special culinary skills. You just need to pay attention to the baking time; it may differ from the specified one depending on the multihotter model.

We prepare a cake in a slow cooker from the following products:

eggs;
sugar;
pitted cherries;
oil;
flour;
baking powder;
cocoa.

Step-by-step description of preparation:

Beat 0.5 tbsp. sugar with butter (125 g) and chicken eggs (3 pcs.).
Add 200 g of sifted flour and 1 tsp. baking powder.
Add cocoa to half the mixture.
Place the light dough on the bottom of a greased multi-cooker bowl and level it out.
Dark dough is poured on top and cherries are laid out.
Bake for 1 hour in the “Baking” mode.
Cool, spread the dessert on top with cream based on milk and vanilla pudding.
Sprinkle the baked goods with grated chocolate.

Cake “Danube Waves” with cherries

Products for cake dough:

butter – 135 g;
flour – 270 g;
baking powder – 20 g;
milk – 3 tbsp. l;
cocoa powder – 1 tbsp. l.;
canned cherries – 0.5 kg;
sugar – 150 g;
eggs – 3 pcs.;
vanilla sugar – 1 p.;
water – 3 tbsp. l.

For the pudding:

moderately sweet cherry juice – 0.5 l;
vanilla pudding – 1 p.

For cream:

starch – 20 g;
vanilla sugar – 1 p.;
milk – 250 ml;
sugar – 50 g;
butter – 120 g.

For the glaze:

dark chocolate – 180 g;
oil – 3 tbsp. l.;
white chocolate – 20 g.

Step by step description:

Lightly beat butter at room temperature with sugar.
Add vanilla sugar, eggs and milk. Add flour and baking powder. Beat the mixture with a mixer.
Place half of the dough into a springform pan with baking paper on the bottom and level it out.
Add cocoa and 2 tbsp to the other half. l. water.
The dark dough is distributed on top of the light dough in the mold and leveled.
The canned cherries are transferred to the dark dough and pressed lightly.
Bake the cake in an oven heated to 180 °C for about half an hour.
For fruit pudding, cherry juice is diluted with water, there should be only 500 ml of liquid.
Add 1 packet of vanilla pudding or 40 g of starch. Stir and cook until thick.
The hot pudding is poured onto the baked crust in the mold and leveled.
To make milk cream, mix milk, vanilla sugar and starch and cook until thick.
Cover the cream to prevent a crust from forming and cool.
Then add room temperature butter and beat.
Spread the milk cream onto the chilled sponge cake with pudding, level it out, and put it in the refrigerator for 1 hour.
Pour chocolate icing from melted chocolate with 2 tbsp onto the cooled cake. l. oils
Waves are drawn with melted white chocolate.

The Danube Waves cake is a prominent representative of German cuisine. This dessert includes fresh or creamy pudding and two types - light and chocolate. How to make Danube Waves cake? The recipe, photo and detailed description of the cooking process will be given in this article.

Description of the cake “Danube Waves”

The classic German dessert Donauwelle is known to us as “Danube Waves”. This cake consists of a two-layer cake. The classic version of the dish involves the use of fresh cherries as a filling. The use of canned berries is also allowed. The cream in this dessert is vanilla pudding. The “Danube Waves” cake should be poured on top, which has another name - couverture.

In cross section, this dessert looks very impressive. Under the weight of the berries, the light layer of the biscuit is mixed with the dark layer, resulting in a marbled pattern in the form of waves.

Most often, a rectangular or square shape is used to prepare dessert. It is recommended to serve the cake in portions. It is best to decorate the top of the dish with a wave-like pattern, which can be applied to the still uncured glaze using a bread knife. This way the appearance of the dessert will be in harmony with its name.

Below is a detailed description of the process of preparing the classic dessert “Danube Waves”.

sugar - 200 grams;
chicken egg - 5 pieces;
butter - 250 grams;
vanilla sugar - 1 sachet;
flour - 350 grams;
baking powder for dough - 3 teaspoons;
milk - 1 tablespoon;
cocoa powder - 20 grams;
salt - on the tip of the knife;
pitted cherries - 700 grams.

Cream ingredients

pudding with vanilla flavor - 1 sachet;
milk - 500 milliliters;
butter - 250 grams.

Ingredients for couverture

To prepare chocolate icing you need the following products:

butter - 40 grams;
dark chocolate - 200 grams.

Below is a step-by-step description of how to prepare the classic Danube Waves dessert.

Cake “Danube Waves”: the process of preparing the biscuit base

To prepare the biscuit base of the cake, you need to take the following steps.

Place softened butter in a container. Add regular sugar, vanilla and salt. Mix these ingredients with a mixer until the mass acquires a homogeneous consistency.

Add one chicken egg to the resulting mixture and beat the mixture using a mixer for thirty seconds. Carry out the same procedure with all the remaining eggs, driving in one at a time and mixing.

Add a mixture of sifted flour and baking powder into the resulting mass. These ingredients need to be added in two steps. Mix the dough with a mixer at low speed.

Line a rectangular baking pan measuring 30 x 40 centimeters with parchment. Place 2/3 of the dough and smooth it out well.

Mix cocoa powder with milk and add the resulting mass to the remaining dough. Mix well.

Place the cocoa batter in the mold on top of the light layer. Flatten.

Dry the cherries using paper towels. Place the berries evenly on top of the dough, pressing each one a little into the brown layer.

Bake in an oven preheated to 200°C for forty minutes. When the specified time has elapsed, remove the finished biscuit from the oven and leave it to cool.

The pudding-based cream is made as follows. You need to prepare the cream from milk and a bag of vanilla pudding according to the recipe indicated on the package. Add sugar if directed to do so. Cover the container with the prepared mixture with cling film and leave to cool at room temperature. Beat the butter with a mixer.

Add the butter mixture one teaspoon at a time to the cooled pudding, stirring gently. A prerequisite is that these components must have the same temperature!

Apply the resulting cream onto the cooled cake. Place in the refrigerator for at least 1 hour.

While the Danube Waves cake is soaking in the cream in the refrigerator, it is recommended to prepare the couverture. This process is described below.

Making chocolate glaze

To prepare couverture you need to take the following steps. Break the chocolate into small pieces. Place them in a bowl. Add butter. Melt these ingredients in a water bath. Apply couverture to cooled cake. Use a bread knife to create a wave-like pattern on the surface.

Dessert is ready!

Cake “Danube Waves” with apples

In addition to the classic recipe for the “Danube Waves” dessert, when cherries are used as a filling, there is another interesting variation of this cake. It is recommended to replace the berries with apples. Thanks to this, the piquant sour note will remain unchanged.

How to make this “Danube Waves” cake? The recipe with detailed descriptions of each step is given below.

Ingredients for biscuit dough

To prepare the cakes you will need the following products:

sugar - 65 grams;
chicken egg - 3 pieces;
butter - 150 grams;
flour - 250 grams;
baking powder for dough - 1.5 teaspoons;
cocoa powder - 20 grams;
milk - 1 tablespoon;
sour apples - 500 grams.

Cream ingredients

To make buttercream you will need the following ingredients:

vanilla flavored pudding - 1 sachet;
milk - 500 milliliters;
butter - 150 grams.

Preparing the biscuit base

To prepare sponge cakes you need to do the following:

Place softened butter in a container, add granulated sugar, mix with a mixer until the mass acquires a homogeneous consistency;
Add one chicken egg to the resulting mixture and beat the mixture using a mixer for thirty seconds. Carry out the same procedure with all the remaining eggs, driving in one at a time and mixing;
Add a mixture of sifted flour and baking powder into the resulting mass. These ingredients need to be added in two steps. Mix the dough with a mixer at low speed;
Line a rectangular baking pan measuring 30 x 40 centimeters with parchment. Place half of the dough into it. It’s good to level it out;
Mix cocoa powder with milk and add the resulting mass to the remaining dough, mix well;
Peel the washed apples, remove the core and cut each of them into eight pieces. Place the fruit slices evenly on top of the dough, pressing each one a little into the brown layer;
Bake in an oven preheated to 190°C for forty minutes. When the specified time has elapsed, remove the finished biscuit from the oven and leave it to cool.

While the base of the cake is baking, you should start preparing the pudding. This process is described below.

Making vanilla pudding

The pudding-based cream is made like this:

Prepare the cream from milk and a bag of vanilla pudding according to the recipe indicated on the package, add sugar if indicated in the instructions;
Cover the container with the prepared mass with cling film and leave to cool at room temperature;
Beat the butter with a mixer. Add it one teaspoon at a time to the cooled pudding, stirring gently. A prerequisite is that these components must have the same temperature;
Apply the resulting cream onto the cooled cake. Decorate the surface of the dessert with cocoa powder. Place in the refrigerator for at least 1 hour.

Dessert is ready. Bon appetit!

Conclusion

The “Danube Waves” cake is a combination of two types of airy sponge cakes, cherry filling with a pleasant sourness, vanilla pudding and chocolate glaze. The article provides a classic recipe for this dessert and a variation in which it is recommended to replace the berries with apples. Thanks to a detailed description of each step, creating such a culinary masterpiece will be quite simple. You can also bake the Danube Waves cake in a slow cooker. The composition and preparation process in this case will remain the same.