Danube waves with mascarpone and cottage cheese filling
A soft dessert with cherries, soft cream and chocolate icing is one of those desserts that will impress at first sight and after tasting. In this form, Danube waves have a festive look, but at the same time have a wonderfully homely charm that is hard to resist.
Ingredients · Servings In the shape of 30 x 30 cm
- 200g butter
- 120 g caster sugar
- 300 g plain wheat flour
- 3 tsp baking powder
- 6 tbsp milk
- 2 tbsp Dutch-style cocoa
- 4 cl rum
- 720 g sour cherries
- 500 ml whipping cream
- 500 g mascarpone
- 250 g soft cottage cheese
- 60 g powdered sugar
- 1 pc vanilla sugar
- 100 g dark chocolate
- 100 g milk chocolate
- 3 tbsp vegetable oil
Method · 1 h 40 min
- Preheat the oven to 170 °C. Line a deep, square 30 x 30 cm baking dish with baking paper.
- Beat the butter and sugar with an electric mixer until fluffy, then beat in the eggs one at a time. Sift the flour and baking powder into a bowl, add the milk and mix until smooth. Take half of the dough and spread it into the tin.
- Stir the sifted cocoa and rum into the remaining batter. Spread the cocoa layer of batter until light.
- Sprinkle the drained cherries over the surface of the dough and press them lightly into the dough. Place in the oven and bake for 30-40 minutes. Leave to cool completely.
- Whip the cream until stiff. In a second larger bowl, beat together the mascarpone cheese and both sugars. Add lemon juice to taste. Finally, fold in the whipped cream with a spatula. Spread the cream over the cake and smooth.
- Melt both chocolates over a water bath and mix them with the oil. Let cool for a while then pour over the cream and spread the icing on all sides or smooth it with a palette knife or pastry card. Use a fork or pastry card with teeth to create zigzag waves in the slightly set icing. Let it sit in the fridge for at least 2 hours then cut.