Danube Wave Cake
Obraz wygenerowany przez AI
Wegetariańskie German

Danube Wave Cake

A German Danube Wave Cake built as a rippled traybake: tender vanilla cake is streaked with cocoa, studded with tart sour cherries, and finished with a cool vanilla buttercream and a fine bittersweet chocolate shell. Each slice offers soft crumb, juicy fruit, creamy frosting, and a delicate snap.

80 min 6 porcji Medium
Wszystkie przepisy

Sposób przygotowania

1
Heat the oven to 175°C. Grease and line a 23 cm square baking pan with parchment, leaving an overhang on two sides. Pat the drained cherries dry once more.
2
Beat the softened butter and sugar in a large bowl for 3 to 4 minutes, until pale and fluffy. In a separate bowl, whisk the room-temperature eggs until foamy, then add them to the butter mixture a little at a time, beating well after each addition.
3
Whisk the flour and baking powder together. Add the dry mixture to the butter mixture in two additions, alternating with the 60 ml milk, and mix only until smooth. Reserve an additional 1 tablespoon milk for the cocoa portion.
4
Spread two-thirds of the batter evenly in the pan. Mix the cocoa powder and remaining 1 tablespoon milk into the remaining batter, then spread it over the vanilla layer. Press the cherries partway into the surface in an even pattern.
Vanilla and cocoa batter topped with evenly spaced cherries before baking. Obraz wygenerowany przez AI
5
Bake for 32 to 35 minutes, until the top springs back lightly. Test the cake with a skewer in at least two plain cake areas away from the cherries; it should come out with a few moist crumbs but no wet batter. Cool completely in the pan, about 1 hour.
6
For the buttercream, beat the softened butter for 2 minutes until smooth. Add the powdered sugar and vanilla, then beat for 3 to 4 minutes until pale and spreadable. Spread it in an even layer over the cooled cake and chill for 20 minutes.
7
Heat the cream in a small saucepan until steaming but not boiling. Pour it over the chopped chocolate, rest for 2 minutes, then stir until glossy. Let the ganache cool for 5 to 10 minutes, until thickened but still spreadable, then spread it over the chilled buttercream. Refrigerate for at least 30 minutes, until set.
8
Lift the cake from the pan using the parchment. Cut into 6 rectangles with a warm, dry knife, wiping the blade between cuts, and serve slightly tempered.
Slices of Danube Wave Cake showing marbled sponge, cherries, vanilla buttercream, and chocolate topping. Obraz wygenerowany przez AI

Dlaczego ten przepis się sprawdza

The light vanilla sponge and cocoa ripple bake together around tart cherries, creating the characteristic wave pattern. A restrained vanilla buttercream balances the fruit, while dark chocolate adds a clean bittersweet finish.

Przechowywanie i odgrzewanie

Jak przechowywać

Cover and refrigerate for up to 4 days. Let the cake stand at room temperature for 15 to 20 minutes before serving for the best buttercream texture.

Jak odgrzewać

Do not reheat. Allow refrigerated slices to temper briefly at room temperature before serving.

Wartości odżywcze / porcję

872kcal
10,46 gbiałko
83,80 gwęglow.
57,21 gtłuszcz
P
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Przepis przygotowany do publikacji z kompletnymi składnikami i uporządkowanymi krokami.
Opublikowano 13 sie 2026 · zaktualizowano 13 sie 2026