Ingredients:
125 g soft butter or margarine
100 g sugar
1 packet of vanilla sugar (8g)
3 eggs size. M
200 g wheat flour type 405 or 550
1 tsp baking powder (8g)
Also for the dark dough:
15 g cocoa powder, slightly deoiled
As required 1 -2 tbsp milk or rum
Approx. 650 g drained peach halves
from a can or jar
For the buttercream:
450 ml cold milk
1 packet of pudding powder vanilla flavor (38g)
80 g sugar
125 g butter
For the cocoa icing:
80 g powdered sugar
20 g slightly deoiled cocoa powder
2 – 3 tbsp hot water
20 g melted butter
or 125 g dissolved dark chocolate
and 20 g melted butter
Picture of Danube Waves Cake with Peach
Click on image to enlarge
Preparation:
To prepare the Danube Waves Cake with Peach, remove the fruit from the liquid in good time and let it drain well in a sieve.
For the Danube Waves cake base, weigh out the sugar, add vanilla sugar and a pinch of salt. Also put the weighed flour mixed with baking powder in a bowl.
Rub a springform pan with a diameter of 24 – 26 cm with a little butter and sprinkle it thinly with flour.
Preheat the oven to 175°C.
First, stir the softened butter well until fluffy using the stirring rods of an electric hand mixer.
Add the sugar mixture and continue stirring.
Gradually stir in the 3 eggs slowly until a thick, white foamy mixture is formed.
Now sift the flour/baking powder mixture through a sieve over the egg foam mixture and stir in briefly until no flour residue is visible.
If necessary, stir in 1 tablespoon of cold milk.
Pour about 2/3 of the batter into the prepared springform pan and smooth it out.
Sift the cocoa powder into the remaining batter through a sieve, stir in 1 – 2 tablespoons of cold milk or rum if necessary and then spread this dark batter evenly over the light batter. Using a fork, carefully pull through the dough 2 – 3 times so that small waves form.
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