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Danube Waves - Donauwellen
Cake
2 1/2 sticks soft, unsalted butter
1 1/3 cup sugar
5 eggs
3 cups cake flour
3 teaspoon baking powder
3 tablespoon cocoa
1 tablespoon milk
Beat the butter, eggs and sugar until the sugar is dissolved. Slowly add flour and baking powder. Grease a shallow pan (12x8x2) and spread half of the batter into the pan. Add cocoa and milk to the rest of the batter and mix well. Spread on top. Preheat oven to 375 degrees and bake for 30 to 40 minutes. Let cool for about one hour.
Filling
1 1/2 cans tart cherries, pitted (24 oz.)
1/2 cup sugar
3 tablespoon cornstarch
Drain the cherries, saving 1 cup and 2 tablespoon of the juice. Heat the juice, sugar and cornstarch slowly, stirring constantly. Add the cherries. When the mix has thickened, set aside to cool.
Cream
1 3/4 cup milk
1 pkg. vanilla pudding (4 oz.)
1/3 cup sugar
2 sticks unsalted butter, room temperature
Prepare the pudding according to the directions on the package with the milk and sugar. Let cool to room temperature. Beat the butter until creamy and add the pudding spoon by spoon while beating. Let sit for a few minutes.
Topping: Spread the cherry mix on top of the cake and cover with the cream. Melt 4 oz. of baking chocolate and drizzle over the top.
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