Danube Evening cake is a delightful dessert piece that has won the hearts of sweet tooths with its unique flavor and elegant design. This cake, like many other confectionery products, has its roots in the culinary tradition of Eastern European countries, where sweets are often prepared with heart and love, reflecting the rich gastronomic culture of the region.
The main ingredients of the cake “Danube Evening” are delicate sponge cake, light cream and a variety of fruits that give it freshness and richness. It is usually decorated with icing or sprinkled with nuts, which adds a textural contrast to the soft and moist sponge cake.
Ingredients for the cream:
- Milk – 1 liter;
- Eggs – 3 pcs;
- Sugar – 250 g;
- Cornstarch – 100 g;
- Salt – ½ tsp;
- Vanilla extract – 2 tsp;
- Butter – 250 g;
Ingredients for cherry filling:
- Cherries – 300 g;
- Sugar – 100 g;
- Cornstarch – 1.5 tbsp.
Ingredients for chocolate cake:
- Eggs – 4 pcs;
- Sugar – 180 g;
- Salt – ¼ tsp;
- Vanilla extract – 1 tsp;
- Vegetable oil – 120 g;
- Leavening agent – 12 g;
- Cocoa – 60 g;
- Flour – 120 g.
Ingredients for vanilla cake:
- Eggs – 4 pcs;
- Sugar – 180 g;
- Salt – ¼ tsp;
- Vanilla extract – 1 tsp;
- Vegetable oil – 120 g;
- Leavening agent – 12 g;
- Flour – 180 g.
Ingredients for soaking:
- Water – 100 ml;
- Sugar – 30 g;
- Vanilla extract – 1 tsp.
Preparation of the cake “Danube Evening”:
For the cream in a saucepan bring milk to a boil, and in a separate container pour sugar, cornstarch and salt. Break eggs into the loose products, stir until homogeneous.
Pour a ladleful of warm milk into the mixture, mix. Then pour the egg mixture into the saucepan with the milk, stir and cook until thickened. Stirring
constantly, cook the cream base until bubbles form
.
Add the vanilla extract to the cream base and then transfer to another bowl and leave to cool. Be sure to cover the mass with food wrap vkontakt.
For the cherry filling, place the cherries in a saucepan, mix with the sugar and starch, bring to a boil and then simmer for a couple minutes. Leave the cherry filling to cool in a separate bowl.
For the chocolate biscuit, beat the eggs, salt and sugar in a bowl until fluffy. Pour the vanillin extract and vegetable oil into the mixture, sift in the flour, baking powder and cocoa.
Knead a smooth and slightly thick dough with a mixer. Place parchment in a baking mold, pour the dough on the surface.
Bake the chocolate cake at 180 degrees for 12-15 minutes. It is important that the dough is thinly distributed on the baking tray, so it bakes quickly.
For the vanilla cake, break the eggs in a bowl, pour sugar and beat until fluffy. Pour the vanilla extract and vegetable oil into the mixture and whisk again.
Sift the flour and baking powder into the mixture and knead into a not too thick dough. Pour the dough onto a
baking
tray lined with parchment and place the cherry filling on top.
Bake the vanilla cake at 180 degrees for 12-15 minutes
.
Remove the uneven edges from both cakes and divide them in two so that they are all the same size.
For the cream, beat the butter and the cooled custard base separately with a mixer. Add the custard base to the butter in batches and continue beating.
For the soaking
, add
the sugar and vanilla extract to the water and stir. In ⅓ part of the cream put the chopped trimmings from the crusts. The
first chocolate crust is soaked and smeared with cream. Place the cherry crust on top of the cream layer and fill the top of the crumb cream. Do not forget to pre-moisten the crust with impregnation.
Put the second cherry crust on the cream layer, soak it. Put the cream on the cherry crust, put the chocolate crust on it, soak it.
Smear the top of the crust with cream and cover it completely with food film, put it in the fridge for a couple of hours for soaking.
Then cut the uneven sides of the cake, sprinkle the top with shredded crust trimmings
.
You get a large sweet cake “Danube Evening”. This is a great dessert, which is suitable for different festive events.
