John Myers
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Danube Wave Alla Tina
The perfect danube wave alla tina recipe with a picture and simple step-by-step instructions.
Batter:
- 250 g Soft butter
- 200 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 5 Eggs
- 300 g Spelled flour type 630
- 75 g Wholemeal spelled flour
- 1 packet Baking powder
- 20 g Unsweetened cocoa
- 1 pinch Ground cinnamon
- 20 ml Milk
- 350 g Morello cherries drained
Vanilla cream:
- 1 packet Custard powder
- 80 g Sugar
- 500 ml Milk
- 125 g Butter
Cherry cream:
- 350 g Cherry juice
- 2 packet White cake topping
- 1 tbsp Cointreau
Chocolate Icing:
- 200 g Block chocolate
- 2 tbsp Rapeseed oil
- Mix the butter in a mixing bowl with a mixer until smooth. Gradually stir in the sugar, vanilla sugar and salt until you get a bond. Mix in each egg for about 30 seconds!
Pre heat the oven to 180 degrees celcius!
- Mix flour with baking powder and stir into the above mixture. Spread almost 2/3 of the dough on the baking sheet. Mix cocoa and cinnamon with milk into the rest of the batter and distribute evenly on the light batter. Sieve the cherries and collect the juice, distribute the cherries on the dark dough and press lightly into the dough with a spoon. Bake in the lower third of the oven for 40 minutes! Then cool off!
- Using pudding powder, 100 g sugar and milk, cook a pudding according to the instructions on the packet. Cool briefly and then stir in butter until it has melted! Spread on the prepared floor.
- Stir the cake topping into the cherry juice and bring to the boil. Remove from heat and stir in cinnamon with Cointreau. Now spread quickly on the pudding.
- Now melt the chocolate in a water bath and stir in the oil. Cool briefly and spread on the cake! Preferably with a brush! Now let the cake cool down, preferably overnight!
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