Danube Wave Cake

Featured tools:

Stand mixer

Mix, knead, whisk

Square cake frame

20 x 20 x 4.5 cm

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1. Macerated cherries

   • 250 g macerated pitted cherries
   • 100 g water
   • 20 g Kirsch or cherry liqueur
   • 20 g vanilla sugar or white sugar
   • 2 g cinnamon stick
   • 1 g vanilla

   • Start by washing the cherries thoroughly.
   • Then, remove the stems and pit each cherry carefully, trying to keep them as whole as possible.
   • You can use a cherry pitter or a thick skewer along with a glass wine or beer bottle. The idea is that the bottle’s neck is narrow enough to hold the cherry, but wide enough to let the skewer through. Place the cherry on the bottle and push through with the skewer to pit it.
   • Now, in a saucepan over medium heat, cook the water, sugar, cinnamon and vanilla until it comes to a boil.
   • At that point, turn off the heat, add the kirsch and pour the syrup over the cherries in a jar.
   • Let it cool, seal the jar and refrigerate for a few days before using. I left mine for four days.
   • Optionally, you can use cocktail cherries or fresh natural cherries.

2. Marbled sponge batter

   • 180 g plain or cake flour
   • 150 g butter
   • 120 g vanilla sugar or white sugar
   • 100 g eggs (2 units)
   • 50 g dark chocolate (70%)
   • 30 g whole milk
   • 15 g egg yolk (1 unit)
   • 6 g baking powder
   • 3 g salt

   • In a bowl, mix the sugar and butter for a few minutes until smooth and homogeneous.
   • Then, add the eggs, yolk and milk, and mix until combined.
   • Separately, sift the flour and add it to the mixture along with the baking powder and salt. Mix just until combined.
   • Divide the batter into two equal parts and add the melted chocolate to one of them. Mix to incorporate.
   • Place a 20 cm square metal frame on a baking tray lined with parchment paper, and pour in the plain batter. Smooth out with a spatula.
   • Next, pour in the chocolate batter and smooth it out again.
   • Drain the cherries, keeping the syrup, and insert them into the batter without reaching the bottom, leaving a 1–2 cm gap between each.
   • Bake with top and bottom heat for 30 minutes at 175 ºC.
   • Allow to cool at room temperature.

3. Vanilla mousseline cream

   • 250 g whole milk
   • 200 g butter
   • 60 g egg yolks (4 units)
   • 50 g vanilla sugar or white sugar
   • 25 g cornflour
   • 5 g vanilla

   • In a saucepan, heat the milk with the vanilla over medium heat until it begins to boil.
   • Meanwhile, in a bowl, whisk together the yolks, cornflour and sugar until there are no lumps.
   • When the milk is about to boil, pour it in a thin stream over the previous mixture, whisking constantly to combine.
   • Then, return the mixture to the saucepan and cook over medium heat for a few minutes until it thickens.
   • Transfer the cream to the bowl of a stand mixer and let it cool to room temperature.
   • Meanwhile, take the butter out of the fridge, cut it into roughly 1 cm cubes and leave it to come to room temperature until softened.
   • When the cream is just warm or at room temperature, start beating at low speed while gradually adding the butter. Beat for about 10 minutes until the cream is smooth, glossy and homogeneous.
   • Set aside.

4. Chocolate glaze

   • 100 g dark chocolate (54%)
   • 20 g butter
   • 20 g sunflower or neutral oil

   • In a bowl, melt the chocolate with the butter and stir until smooth.
   • Then, add the oil and mix until fully incorporated.
   • Set aside.

5. Assembly

   • Start by trimming the top of the sponge to level it, and place the metal frame around it to help with assembly.
   • Brush the sponge with the cherry syrup using a pastry brush.
   • Spread the vanilla mousseline cream on top and smooth it out with a spatula.
   • Chill in the fridge for at least 1 hour to allow the cream to set.
   • Then, warm the chocolate glaze to 30 ºC and pour it over the cream, spreading it evenly while tilting the cake.
   • Once the glaze begins to set but is still pliable, use a spatula to draw waves across it from one side to the other.
   • Keep refrigerated until serving. Leave at room temperature for 20 minutes before eating.

Discover the history of Danube Wave Cake.

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