Delicious batter with juicy cherries, soft cream and glaze - these are the classic Danube waves. With this baking mixture, the preparation of this traditional cake is quite simple.
You also need: 350g cherries, 200g soft butter, 2 eggs, 175ml cold milk
Made by Dr.August Oetker Nahrungsmittel KG
WHEAT FLOUR, sugar, 22% cocoa-based icing (sugar, rapeseed oil, palm fat, low-fat cocoa powder, MILK SUGAR, sweetgum powder, emulsifier (lecithin)), fully hydrogenated coconut oil, WHEAT STARCH, glucose syrup, 1.5% low-fat cocoa powder, baking powder (raising agent disodium diphosphate and sodium bicarbonate) , Emulsifier (E 472b), modified starch, lactoprotein, gelatin, flavor (contains MILK SUGAR).
May contain: HAZELNUTS, EGG
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1 jar of sour cherries (drained weight 350g), 200g soft butter, 2 eggs (size M), 175ml cold milk
1) Grease the bottom of a round cake tin. Preheat oven and drain sour cherries. Blend cake mix in a bowl with 100g soft butter, eggs and 3 tablespoons of milk. Stir briefly on low speed and then mix throughly on high speed for about 3 minutes. Scrape half of the dough into the tin and spread it out. Mix remaining dough with 1 tablespoon of milk and the content of the cocoa sachet. Scrape into the cake tin onto the other dough and arrange the sour cherries on top leaving a 1cm space around the edges. Place tin on the lower tray of the oven and bake for about 40 minutes at 160 C. After baking leave to cool down on tin bottom.
2) Place cake on a plate. Put mix for the filling in a bowl. Add 100g very soft (but not runny) butter and 125ml of cold milk. Stir briefly on low speed and then mix thoroughly on high speed for about 2 minutes. Spread on cake and leave to set in the fridge.
3) Bring water to the boil in a pan and remove from hob. Place bag with icing in hot water for about 10 minutes. Remove bag, cut open and spread icing evenly on top of the cake. Create a wave pattern using a fork. Place in the fridge until served.