John Myers
Danube Waves According to Bernd
The perfect danube waves according to bernd recipe with a picture and simple step-by-step instructions.
- Makes 32 pieces (8 * 4)
For the ground:
- 300 g Margarine
- 300 g Sugar
- 7 Eggs
- 450 g Flour
- 3 tsp Baking powder
- 1 tbsp Margarine
- 3 tbsp Cocoa
- 1 glass Morello cherries (350 g drained weight)
For covering:
- 3 Cream (200 g each)
- 3 Cream stiffener
- 3 Vanilla sugar
- 1 Chocolate glaze
The floor:
- Stir the margarine with sugar until foamy and gradually stir in the flour + baking powder and eggs. Brush a baking sheet with margarine (1 tbsp) and spread about 2/3 of the batter on top. Mix the rest of the dough with cocoa (3 tbsp), spread it carefully over the light dough and distribute it in a wave shape under the light dough with a spoon (Danube wave!). Drain the sour cherries well and spread them on the baking sheet / batter. Bake in a preheated oven at 175 ° C for about 30 minutes and let cool overnight.
The topping:
- Whip the cream with the cream stabilizer and vanilla sugar until stiff and spread / spread carefully on the base. Heat the chocolate glaze in a water bath (alternatively, heat it in the microwave) and distribute it in a wave-like shape over the cream.
Serve:
- Cut into 32 pieces (8 * 4) with a sharp knife and serve on a cake plate.
Tip:
- Use confectioner’s cream (e.g. from HANSANO) instead of cream, then you do not need a cream stiffener!
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