Donauwelle
A classic German 'Danube wave' layer cake made with QimiQ: a light-and-cocoa sponge with cherries, a cream cheese cream and a firm chocolate glaze. Tip: serve with cherry compote. QimiQ Classic gives good stability; QimiQ Whip Vanilla adds creamy pleasure with less fat; the QimiQ sauce base gives a fluffy and juicy texture. Makes 1 baking sheet.
🍽️ Makes 1
Ingredients
| 250 g | QimiQ sauce base |
| 200 g | Icing sugar |
| 12 g | Vanilla sugar (1 pkg.) |
| 1 pinch | Salt |
| 250 g | Eggs (5 pcs.) |
| 280 g | Flour |
| 8 g | Baking powder (1/2 pkg.) |
| 20 g | Cocoa powder |
| 200 g | Cherry compote, drained |
| 250 g | QimiQ Whip Vanilla, chilled |
| 250 g | QimiQ Classic, refrigerated |
| 175 g | Cream cheese (1 pack) |
| 80 g | Sugar |
| 250 g | QimiQ Classic (for the glaze) |
| 200 g | Dark chocolate 40-60% cocoa |
| 60 g | Butter |
Instructions
- Preheat the oven to 170 °C (fan/circulating air).
- For the ground (sponge): stir the QimiQ sauce base with icing sugar, vanilla sugar, salt and eggs until smooth. Mix the flour and baking powder and stir well into the QimiQ mixture.
- Spread 2/3 of the mass onto a baking tray lined with baking paper. Mix the cocoa powder into the remaining mass and spread it over the light mass. Scatter the drained cherry compote on top and bake in the preheated oven for about 35 minutes. Let cool.
- For the cream: whisk together the cold QimiQ Whip Vanilla and QimiQ Classic lightly, making sure the mass at the bottom of the bowl is also reached.
- Add the cream cheese and sugar and whip up to the desired volume. Spread the cream over the base and chill well for at least 4 hours.
- For the chocolate glaze: melt the QimiQ Classic with the dark chocolate and butter together over steam. Glaze the cake and cool well until the glaze is firm.