Thursday, January 19, 2012

Danube waves

2 jars or cans of sour cherries (drained weight approx. 350 g each), or fresh, pitted
250 g/9 oz soft margarine or butter
200 g/7 oz sugar
3 drops vanilla extract in 1 tbsp sugar
1 pinch salt
5 medium eggs
375 g/13/½ oz AP flour
3 level tsp baking powder
20 g / ¾ oz cocoa
2 tsp milk

Butter Cream:
40g/ 1 ½ oz custard powder or 1 packet vanilla pudding (not the no-coke type)
100 g/ 3 ½ oz sugar
500 ml/ 17 fl oz milk
250 g/ 9 oz soft butter

200 g/ 7 oz plain chocolate
4 tsp oil (cooking)

Preheat oven to about 180° C/ 350 °F. Grease the baking sheet. Thoroughly drain the cherries. To make the cake mixture, stir the softened margarine or butter with a hand mixer with a whisk, until it becomes smooth and homogenous. Gradually add the sugar, vanilla sugar, and salt, stir until mixture thickens. Add 1 egg at a time, whisking each one for about ½ minute at the highest setting.

Mix together the flour and baking powder, sift and add to margarine or butter mixture in two stages, briefly stirring with a mixer at the medium setting. Spread 2/3 of the mixture on the greased baking sheet. Sift the cocoa powder and add with the milk to the rest of the batter, and spread it on top of the light batter. Place a strip of aluminum foil along the open end of the baking sheet to form and edge (no need for this if you are using a pan). Dry the sour cherries quickly on kitchen paper, then arrange them on the dark colored cake mixture, pressing them lightly into place. Bake for about 40 minutes.

Take the cake of the baking sheet and place on a cooling rack, or if using a pan, just cool it in a pan.
Make the butter cream filling, make the custard with the custard powder, sugar and milk, following the instructions on a packet. Leave the custard to cool down (don’t refrigerate), and stir occasionally.
Stir the softened butter with a hand mixer with whisk until it becomes smooth and homogenous. Stir in the cooled custard, by the spoonful, making sure that the butter and the custard are both at room temperature because the butter cream could curdle otherwise. Spread the butter cream on the cooled cake, and smooth out the surface. Refrigerate for about an hour.

To make the chocolate topping, coarsely chop the plain chocolate and melt it with the oil in a double boiler, or however you usually do so ( I did it in microwave). Pour the chocolate coating over the set butter cream, and decorate with a baking comb or a fork, creating waves. Enjoy!

Original recipe from Cafechocolada.blogspot

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