Danube waves cake

[Biscuit:]

Danube waves cake

Category: Confectionery

Ingredients
Biscuit:
Butter	250 g
Sugar	200 g
Cognac	1 tbsp. l.
Eggs	5 pieces.
Flour	375 g
Baking powder	3 tsp
Vanilla sugar	1 pack.
Cocoa	3 tbsp. l.
Milk	2 tbsp. l.
Salt	1 chips.
Cream:
Vanilla Pudding Dr. Otter	1 pack. / 40 g
Sugar	100 g
Milk	500 g
Curd	1 pack. / 130 g
Oil	250 g
Jelly:
Jelly Dr. Otter	2 pack.
Cherry juice + water (boiling water)	400 g
Cherry	150 g
Cognac	50 g
Sugar	taste

Cooking method

• Preparing the cherries:
• Fill the frozen cherries with sugar and pour cognac. Let it melt and give juice. Drain the juice. Let the cherry dry a little.
• 
• Biscuit:
• Beat butter with sugar, salt and vanilla. Add one egg at a time, each time thoroughly mixing in the sugar-butter mass.
• Sift flour together with baking powder and combine with egg mass.
• 
• Place 2/3 of the dough on a baking sheet lined with paper. The recipe gives the size 30x40cm. This size did not work for me. The photo shows what size the cake should be (the sides are made for a size of 30X40cm) and what size I had enough dough for. It was just more difficult to pull him apart. I got a size of approximately 25X30cm.
• 
• Add cocoa and milk to the remaining dough, mix. Put on top of the white dough.
• 
• Cream:
• Cook the pudding according to the recipe on the package. Cool it down.
• Add the whipped butter gradually. I didn't add all the oil. The cream turned out to be very thick and then I made a decision
• add danon curd
• 
• After the biscuit has cooled, put the cream on top. We level.
• 
• I put cherries on top. (It would be nice to use cherries)
• Jelly:
• Dilute the jelly bags with boiling water, as written in the instructions. Add cherry juice. We mix. Cool it down.
• We make foil bumpers so that they fit snugly to the cake.
• Fill with cooled jelly.
• We put it in the refrigerator to freeze the jelly.
• 

The dish is designed for

size approx 25cmX30cm

Cooking program:

oven

Note

The main recipe was taken from the site 🔗
But in the process of preparation it was partially changed.
The cream pudding turned out to be very thick, and this despite the fact that I did not add all the butter. Used only 150g and added curd.
Milk was added 2 tbsp. spoons in dough with cocoa. Based on the results, next time I think you need to add milk to a spoonful more in a dark dough, as well as two spoons in a light dough.
The biscuit tastes like vanilla biscuit on boiling water, but the structure is denser. If you add milk, it is possible that then the dough will not be so dense.
Delicious!! But now I want to try to make it with chocolate icing.

Luda, what a beauty it turned out and I can imagine what a tasty treat. I'm taking it to bookmarks. I went to put + 1

God, how beautiful! And, probably, how delicious! Your family should carry you in their arms, having such a cook and pastry chef in one person! Only the mighty of this world can afford the luxury of having such super-pros, and even then, if they themselves have a sense of beauty. It's just that food turns into an exquisite masterpiece, and an ordinary table turns into a royal reception.

Lyuda, you made it! Super!!! The waves turned out great, I envy ...
And this is mine, though I took a different recipe.

[Svetta]

Svetta class

dark dough for some reason black. the impression is that this is a poppy. Does this photo reflect colors like that? Was it tasty for you?

Natasha, she herself did not understand why such a dark dough in the photo turned out. I have a "gift" cocoa of our girls from Ukraine. It is very dark. Perhaps it was necessary to put more than three tbsp. spoons, and smaller.
Yes, delicious.I already wrote that the taste of biscuit reminds me very much of vanilla biscuit on boiling water. And I really love this biscuit. And I think that if done with chocolate, as in the original source, it will be even tastier. It seemed to me that the jelly here is according to the flavor combination, as if out of topic.
But ... in comparison with the purchased one (from which this whole story began with me) this is a fairy tale !!!

It seemed to me that the jelly here is according to the flavor combination, as if out of topic.
But ... in comparison with the purchased one (from which this whole story began with me) this is a fairy tale !!!

I made the jelly like this: I mixed the liquid from the cherry jam in half with water and cooked the jelly. This is just a bomb of taste !!! Try it!

And cocoa by chance is not "Gold Vitryla" (Golden Sails)?)))
In my opinion, the best cocoa to date (for me personally))))
Gives a radically black color)))

[husky]

husky, Lyudochka, bring a great, awesome thank you !! very tasty, everyone liked it!

I made half of the portion and baked in a 30 * 20cm mold. made with chocolate icing as in the original recipe

[AlenaT]

Luda, how beautiful it is! Well, just real waves !! And below there are cherries. How well they went down with you. Or rather, how well the dough rose!
Luda, were the cherries fresh? Heavy?

AlenaT, oh I don't know what brand of cocoa it is. I don't have any labels. But compared to our golden label, this is a bomb !!

svettaThanks for the jelly tip. I will use it on occasion.

Luda, were the cherries fresh? Heavy?

Lyudochek, I drowned the cherry with my finger when I laid it out on the raw dough and decided not to risk it!

the cherry was fresh, I covered it with sugar. when the juice was released, she heated it until the sugar dissolved (did not bring it to a boil, the color began to change, I was afraid). and for another night she stood in this syrup. in the morning it became sweeter than fresh. but the finished cake still has a pleasant cherry sourness

delicious pie, indeed. and what a spectacular beauty, just thank you for finding it

girls, but we do not sell such pudding, I have no idea what it looks like, tell me who is the thread, how can it be replaced ???

it is cornstarch with vanilla and dye. change to cornstarch and add vanillin and sugar (sugar is added there according to the pudding recipe)

[Lisss's]

Lisss's , thanks of course, but we don't have corn starch either :(, are there any other options ?, does it look like custard, or ...

[Lisss's]

Lisss's , thanks of course, but we don't have corn starch either :(, are there any other options ?, does it look like custard, or ...

The pudding comes out like a very thick custard, but not as tasty. IMHO.

yes, it turns out like custard, yes. try my cream here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24050.0, I think, it will only do, maybe not mix the whole custard in the oil - there should be such a thick, pronouncedly oily mass

[svetta]

svetta , agas understood
Lisss's , thank you very much, I will bake my report

[Luda]

Oh, I sit and lick my lips! I really want to try!

Luda Husky and girls who have already baked it and shared information - thanks !!!!

And I got this piece. There was no rectangular shape of a suitable size, so I decided to make half of the portion in a round shape with a diameter of 26 cm, and then I took and kneaded the whole portion by inertia, so I had to bake it! In short, the dough came out a bit too much, but I kneaded it, taking into account all the recommendations, that is, I added milk to make the dough more elastic, I liked it. The cherries behaved strangely while baking, but the waves still turned out. ... The cream was made on the basis of pudding, only instead of butter I took homemade standing cream, of course it would have been denser with butter, but we liked it anyway! Thank you very much for the recipe!

Svetochka, I'm sorry !! I missed your question. But I already see the result !! I sit and lick my lips. I want to repeat everything to make this pie.Seems you seduced me with your piece. Now my husband will bring raspberries from the market and I will close up this raspberry pie.
But the cherry really turned out wonderfully. Something she did not sink at all. Didn't you press her down with your finger? I thought that if you make the dough a little thinner, then the cherry will sink faster to the very bottom. And it will not need to be "sunk" after baking, as I did the first time.
But all the same, you made a very seductive pie.
I would probably only cut off the middle of a dark biscuit to even out the layer and so that the cream is evenly distributed. But this is so for the future.

[fomca]

fomcaSveta turned out to be a very beautiful pie. But I just dream of baking it

[fomca]

fomcaSveta turned out to be a very beautiful pie. But I just dream of baking it

Natasha, don't think about it !!! Delicious!!!

Natasha, don't think about it !!! Delicious!!!

I willingly believe that it is delicious. But, Sveta, in such a heat, turn on the oven, this is tantamount to suicide, so for now

But the cherry really turned out wonderfully. Something she did not sink at all. Didn't you press her down with your finger? I thought that if you make the dough a little thinner, then the cherry will sink faster to the very bottom. And it will not need to be "sunk" after baking, as I did the first time.
I would probably only cut off the middle of a dark biscuit to even out the layer and so that the cream is evenly distributed. But this is so for the future.

It happened with cherries, I think, because there was a lot of dough, that is, the thickness was in such a small shape, the cherries drowned after baking, and before baking I drowned them with my fingers. Yes, the middle could be cut off, but I would have devoured it myself right there, otherwise everyone eats ...

So that's great!! Well, you see you are the hostess and mommy that you take care of everyone !! Yes, it may be true due to the fact that there is a lot of dough for such a shape, the cherries were dipped during baking, until the biscuit began to set. And so the cherry did not have time to go all this way to the bottom, before the dough was baked. Well, it's still beautiful. And what is delicious, I myself know. I tried it.
The husband came with raspberries. And my daughter started making her own pastries. Now we have to postpone. Or bake and freeze? Interestingly, this option will ride? Although, in principle, I bought this pie exactly frozen, and then thawed it. Oh, she persuaded herself.

Luda, after her preparation, shared the recipe with her sister, she made it with raspberries - she said that it turned out very, very tasty! And yesterday she calls and says that she repeated it with strawberries and was again pleased! So it turns out there are still options!

Py. Sy ... my sister took the cake out into the yard for the girls to try, so in general the recipe went from hand to hand ...

Delicious pie !!!
Thank you so much!

True, not everything worked out as it should be.
The dough is dry.
I used cherries of the year before last in my own juice, next time I will try with thawed ones.
I was afraid I would not like this pudding.
But it still turned out very tasty.

Made with glaze, you will need to try with jelly.

Lyudochka, this is for you. Make this cake. Very tasty and tender dough - more like a muffin.
She just screwed up a little. I didn't find a good cherry, I took peaches, but they drowned in the dough and the waves did not work. I also added a little more milk. In general ... the experiment was not very successful. My pudding is also not vanilla, but chocolate, there was no other in the store. Well what happened.

Lyudmila, tell me please, how many cherries are needed for the cake, at least approximately