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Donauwellen (Danube Waves cake)

TRADITIONAL (ABOUT 20 SLICES)

Preparation time:

about 45 minutes, excluding cooling time

Baking time: about 40 minutes

For the baking sheet (40 × 30 cm/16 × 12 in) with high sides:

a little fat, aluminium foil

For the sponge:

2 jars morello cherries (drained weight 350 g/12 oz each) 250 g/9 oz (1¼ cups) soft margarine or butter 200 g/7 oz (1 cup) sugar 1 sachet vanilla sugar 1 pinch salt 5 eggs (medium) 375 g/13 oz (3¾ cups) plain (all purpose) flour 3 level teaspoons baking powder 20 g/¾ oz (3½ tablespoons) cocoa powder 1 tablespoon milk

For the butter cream:

40 g/1½ oz (5 tablespoons) custard powder (vanilla pudding mix) 100 g/3½ oz (½ cup) sugar 500 ml/17 fl oz (2¼ cups) milk 250 g/9 oz (1¼ cups) soft butter

For the icing:

200 g/7 oz dark chocolate 2 tablespoons cooking oil, e.g. sunflower oil

Per slice:

P: 6 g, F: 28 g, C: 43 g, kJ: 1898, kcal: 453, CU: 3.5

1 Grease the baking sheet. Preheat the oven: Top/bottom heat: about 180 °C/350 °F (Gas mark 4) Fan oven: about 160 °C/325 °F (Gas mark 3)

2 To make the sponge, drain the cherries thoroughly in a sieve. Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar and salt little by little, whisking all the time until you obtain a smooth mixture. Whisk in the eggs, one after the other, for about ½ minute each on the highest setting.

3 Mix together the flour and baking powder and then whisk briefly in two instalments on the medium setting. Spread two-thirds of the sponge mixture on the baking sheet. Sift the cocoa powder and stir together with the milk into the rest of the sponge mixture, then spread over the light-coloured sponge mixture.

4 Place the drained cherries briefly on kitchen paper, then arrange the cherries over the chocolate sponge mixture and press lightly into the sponge with a spoon (photograph 1). Put the baking sheet on a shelf in the bottom third of the preheated oven. Bake for about 40 minutes.

5 Put the cake together with the baking sheet on a cake rack and leave to cool.

6 To make the butter cream, make a custard with the custard powder, 100 g/3½ oz (½ cup) sugar and milk, following the instructions on the packet. Leave the custard to cool but do not refrigerate, stirring occasionally.

7 Whisk the softened butter with a hand-mixer until smooth. Add the cooled custard to the butter, spoonful by spoonful. Be sure that the butter and custard are both room-temperature or the butter cream may curdle. Spread the butter cream evenly over the cooled cake (photograph 2). Now put the cake in the refrigerator for about 1 hour.

8 To make the chocolate icing, break the chocolate into pieces and melt with the oil in a bain-marie over low heat. Spread the chocolate icing over the set butter cream and decorate with a pastry comb (photograph 3).

TIPS» Put clingfilm (plastic wrap) directly on the top of the custard before leaving it to cool. This will prevent a skin from forming. Do not stir the custard any more. » The cake is suitable for freezing. » If you do not have a baking sheet with a high rim, you can use a pastry frame the same size as the baking sheet on a normal baking sheet and prepare the cake as instructed in the recipe.