Danube wave with strawberries

A classic Danube wave is already delicious – but this one with strawberries in the dough, in the cream and as decoration is even better! Definitely try it out.

INGREDIENTS

IMPORTANT: DOUBLE THE INGREDIENTS FOR A WHOLE OVEN TRAY!
FOR THE BUTTERCREAM
500 ml milk
3 eggs size M
150g sugar​

½ tsp vanilla paste
30 g cornstarch
pinch of salt
250 g soft butter
300g strawberries​

FOR THE BATTER
2 eggs size M
120g sugar​
120 ml neutral oil
150 ml milk
250 g flour
1 tbsp baking powder

pinch of salt
20 g baking cocoa
200g strawberries​

FOR THE TOPPING
250 g dark chocolate
3 tbsp Palmin Soft or coconut oil
24 strawberries approx. 300 g

Flowers
THAT’S HOW IT’S DONE

To make the buttercream, first cook the pudding a few hours beforehand: Bring the milk to the boil in a saucepan over medium heat. Separate the eggs and mix the egg yolks with the sugar, vanilla extract, cornstarch and salt until smooth. The egg whites are not needed for this recipe. Remove the pot from the heat and pour in the egg yolk mixture.

Mix everything well and simmer gently on the stove for about 1 minute until the pudding has thickened. Pour the pudding into a bowl and place a piece of cling film directly on top of the pudding – this way no skin will form. Now let the pudding cool completely at room temperature.
Approximately 3 hours later, preheat the oven to 180 °C top/bottom heat.

For the batter, beat eggs with sugar until fluffy. Stir in the oil and ⅘ of the milk. Mix flour with baking powder and salt and add to the liquid ingredients. Mix everything into a homogeneous dough. Line a 20 cm x 30 cm tray with baking paper and pour half of the dough into it. Smooth it out. Stir the baking cocoa and the remaining milk into the remaining half of the dough.

To continue reading, scroll down and click Next 👇👇