Ingredients for - Danube Waves Cake
How to cook deliciously - Danube Waves Cake
1. Stage
Toss the cherries in a colander and let the juice run off. The original source used canned cherries, I took freshly frozen, defrosting them beforehand. Beat the butter, eggs, salt and sugar until smooth.
2. Stage
Add flour sifted with starch and baking powder, mix (you can use a mixer).
3. Stage
Spread half of the dough into muffin tins (10-12 pcs.) Add cocoa and milk (1-2 tbsp.) to the rest of the dough and stir.
4. Stage
Place the remaining dough into the molds, mix lightly with a fork or wooden skewer.
5. Stage
Spread cherries on top. Bake in a preheated oven (180'C) for 25 minutes (use your oven as a guide). Check the readiness with a wooden skewer.
6. Stage
For the cream, mix the vanilla pudding with 50 ml milk. Heat the remaining milk with the sugar, add the pudding mixture. Cook, stirring constantly, until thickened. Remove from heat and cool for 10-15 minutes. Whip the butter until fluffy, continuing to whisk, gradually add the pudding mixture. Cover the ready cream with clingfilm and cool completely.
7. Stage
Cool the finished cakes on a wire rack and decorate with the cream. Place in the refrigerator for 30 minutes.
8. Stage
Place one cherry on top. Melt the chocolate the way you want (without a microwave, I just put the chocolate in a plastic baggie and pour boiling water over it. Then I cut off the "spout" and "draw").
