Danube wave marble cake

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4.5 2
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 16
  • 250 g Dark chocolate coating
  • 250 g Cherries
  • 385 g Butter
  • 200 g + 2 tablespoons sugar
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 225 g Flour
  • 100 g shelled, ground almonds
  • 50 g Cornstarch
  • 3 deleted Tsp Baking Powder
  • 300 ml Milk
  • 1/2 package Pudding powder "Vanilla Flavor"
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Chop 100 g chocolate coating, melt on a hot water bath, let it cool down a little. In the meantime clean, wash and stone the cherries. Stir 250 g butter, 200 g sugar and salt until creamy. Stir in eggs bit by bit. Mix flour, almonds, cornstarch and baking powder. Alternately stir in 5 tablespoons of milk briefly.

  2. 2

    Pour 1/3 of the dough into another bowl and stir in melted chocolate coating, fold in cherries. Fill both doughs by the spoonful into a greased, breadcrumbed ring cake mould (approx. 2 1/2 litres capacity). Pull through spirally with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Take out and let rest in the form for about 10 minutes. Carefully turn out of the tin and let it cool down on a cake rack. For the cream, stir pudding powder, 1 tablespoon sugar and 4-5 tablespoons milk until smooth. Boil up the rest of the milk. Stir the pudding powder into the milk and bring to the boil. Pour into a bowl. Cover the surface with foil and let it cool down.

  3. 3

    For the cream, stir pudding powder, 1 tablespoon sugar and 4-5 tablespoons milk until smooth. Boil up the rest of the milk. Stir the pudding powder into the milk and bring to the boil. Pour into a bowl. Cover the surface with foil and let it cool down. Whip 135 g room-warm butter and 1 tablespoon sugar until creamy white. Stir the pudding well and stir into the butter by the spoonful. Cut off the upper third of the marble cake. Spread the butter cream on the lower part of the cake, carefully put the lid back on and chill. Meanwhile, chop 150 g of chocolate coating and melt on a hot water bath. Coat the ring cake evenly with the couverture and chill until the icing is firm

  4. 4

    Whip 135 g room-warm butter and 1 tablespoon sugar until creamy white. Stir the pudding well and stir into the butter by the spoonful. Cut off the upper third of the marble cake. Spread the butter cream on the lower part of the cake, carefully put the lid back on and chill. Meanwhile, chop 150 g of chocolate coating and melt on a hot water bath. Coat the ring cake evenly with the couverture and chill until the icing is firm

Nutrition Facts

KCAL
460 kcal
CARBS
39 g
FATS
31 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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