Danube waves with rum

Name: Danube waves with rum
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 1 glass (720 ml) Sour cherries; 550 g room-warm butter; 1 package Vanillin sugar; 360 g Sugar; 6 Eggs (size M); 300 g Flour; 2 coated Tsp Baking Powder; 3 TABLESPOONS Cocoa powder; 1 package Pudding powder "Vanilla Flavor"; 500 ml + 1 tablespoon of milk; 1 TABLESPOON Rum; 200 g Dark chocolate coating; 2 TABLESPOONS crushed pistachio kernels; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

1 glass (720 ml) Sour cherries
550 g room-warm butter
1 package Vanillin sugar
360 g Sugar
6 Eggs (size M)
300 g Flour
2 coated Tsp Baking Powder
3 TABLESPOONS Cocoa powder
1 package Pudding powder "Vanilla Flavor"
500 ml + 1 tablespoon of milk
1 TABLESPOON Rum
200 g Dark chocolate coating
2 TABLESPOONS crushed pistachio kernels
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Drain the cherries in a sieve. Cream 300 g butter, vanilla sugar and 300 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir into the dough. Spread half of the dough on a greased fat pan of the oven (32 x 39 cm). Stir the cocoa into the other half and spread on the light-coloured dough.
2
Spread the cherries on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. In the meantime, stir pudding powder, 60 g sugar and approx. 100 ml milk until smooth. Bring 400 ml milk to the boil, remove from the heat, stir in the pudding powder and cook for another 1 minute. Stir in rum. Put it into a bowl, cover the surface with foil and let it cool down. Take out the cake and let it cool down. Whip 250 g butter with the whisk of the hand mixer until creamy white. Stir the pudding at room temperature (butter and pudding must have the same temperature!) briefly and add to the butter by the spoonful while stirring. Pour butter cream on the cake, smooth it down and let it set in a cool place for about 2 hours. Coarsely chop the chocolate coating.
3
Put it into a bowl, cover the surface with foil and let it cool down. Take out the cake and let it cool down. Whip 250 g butter with the whisk of the hand mixer until creamy white. Stir the pudding at room temperature (butter and pudding must have the same temperature!) briefly and add to the butter by the spoonful while stirring. Pour butter cream on the cake, smooth it down and let it set in a cool place for about 2 hours. Coarsely chop the chocolate coating. Melt the couverture and 1 tablespoon of milk over a warm water bath. Let the chocolate coating cool down for about 10 minutes, then spread it on the cake and let it stand for a short time. Use a cake comb to draw wavy stripes through the couverture. Sprinkle with chopped pistachio seeds. Refrigerate again for about 30 minutes until the chocolate icing is firm
4
Melt the couverture and 1 tablespoon of milk over a warm water bath. Let the chocolate coating cool down for about 10 minutes, then spread it on the cake and let it stand for a short time. Use a cake comb to draw wavy stripes through the couverture. Sprinkle with chopped pistachio seeds. Refrigerate again for about 30 minutes until the chocolate icing is firm
5
3 hours waiting time