Doua lucruri carora nu le pot rezista in materie de dulciuri… primul e, evident, ciocolata pe care o folosesc de cate ori am ocazia caci e atat de versatila.. al doilea este reprezentat de visine, in cel mai rau caz cirese, desi acestea din urma palesc in fata acelor visine frumoase, dulci acrisoare… Prin urmare aceasta prajitura mi-a ramas pe retina din prima clipa cand am vazut-o si am tot amanat sa o fac dintr-un motiv sau altul… Insa iata ca i-a venit si ei randul si a fost extraordinara 🙂
Reteta nu stiu cat de originala o fi, mai ales ca majoritatea retetelor porneau de la un blat cu unt. Insa mie nu-mi plac blaturile untoase asa ca am trecut la planul B, un genoise simplu, imbogatit la final cu putin unt topit pentru un plus de aroma 😉

Ingrediente blat:

• 6 oua
• 130g zahar
• 170g faina
• 1/2 lingurita praf de copt
• 1 lingura cacao de buna calitate+1 lingura lapte
• vanilie
• 80g unt topit si racit
• 300g visine (scurse bine de zeama)

Ouale intregi se mixeaza cu zaharul pana isi tripleaza volumul. Se adauga vanilia, apoi faina cernuta cu praful de copt. La final se incorporeaza untul topit si racit, avand grija sa omogenizati bine, caci untul are tendinta sa se lase la fundul castronului. Se toarna 2/3 din aluat in tava, iar restul de 1/3 se amesteca cu lingura de cacao si lapte. Se intinde aluatul cu cacao deasupra celuilalt, apoi se aseaza visinele peste aluat. Se coace la 180C pana trece testul scobitorii. Magia acestei prajituri vine de la faptul ca visinele se vor scufunda in aluat si se vor forma acele “valuri” 😉

Ingrediente crema de vanilie:

• 500ml lapte
• 100g zahar
• 1 plic praf de budinca
• vanilie
• 400ml frisca lichida
• 5g gelatina

Se face budinca conform instructiunilor de pe plic, folosind cei 500ml lapte, vanilia si zaharul. Se lasa sa se raceasca bine. Dava aveti timp si chef puteti face o crema de vanilie de la zero acasa, eu am ales varianta mai rapida de data asta 😉 😀
Se inmoaie gelatina in 30ml apa, apoi se topeste pe baie de aburi. Se incorporeaza gelatina in budinca rece, urmata apoi de frisca batuta bine. Se toarna crema peste prajitura si se da la rece cat timp faceti glazura.
Am folosit gelatina caci frisca mea fiind una naturala nu se bate perfect si de obicei prefer sa o stabilizez putin, insa puteti renunta la gelatina, adaugand in schimb cateva cuburi de unt in budinca fierbinte.

Ingrediente glazura:

• 200ml frisca lichida
• 150ml ciocolata neagra/cu lapte
• 1g gelatina+10ml apa

Se rupe ciocolata bucatele, se infierbanta frisca si se toarna peste ciocolata. Se omogenizeaza bine, apoi se adauga si gelatina hidratata in prealabil si topita pe baie de aburi. Cand glazura a atins temperatura camerei, se toarna usor peste prajitura si se da la rece.

ENGLISH!

There are two things that I love the most when it comes to baking. The first one is, obviously, chocolate with its versatility and bitter sweet taste. The second one is cherry, especially the sour kind. So when I first saw this Danuve waves cake it was love at first sight, it had to be mine forever… there was one problem though, the original batter required a buttery sponge cake, which I find a little bit too dense so I decided to change it for a lighter one, a simple vanilla/cocoa genoise and it turned out perfect even so 😉

Sponge cake:

• 6 eggs
• 130g sugar
• 160g plain flour
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon dark cocoa+1 tablespoon milk
• 80g melted butter (cooled down)
• 300g sour cherries

Whip the whole eggs with the sugar until fluffy and light in colour. Add the vanilla, then the flour and baking powder. In the end, fold in the melted butter. Pour 2/3 of the batter in the prepared pan. Mix the remaining batter with the cocoa and milk and pour it over the vanilla batter layer. Arrange the sour cherries on top of everything else and bake at 180C until the cake passes the toothpick test.

Vanilla cream:

• 1 package instant vanilla pudding
• 500ml milk
• 100g sugar
• vanilla
• 400ml heavy cream
• 5g gelatine

Prepare the vanilla pudding according to the instructions on the package, using the milk, sugar and vanilla. Let it cool down. In the meantime, soften the gelatine in 30ml water then melt it over on bain-marie. Mix the gelatine in the pudding, then fold in the whipped heavy cream. Pour the cream over the batter and refrigerate untill you prepare the chocolate glaze.

Chocolate glaze:

• 200ml heavy cream
• 150g chocolate (dark or milk)
• 1g gelatine

Break the chocolate into small pieces and place it into a heatproof bowl. Bring the heavy cream to a boil, then pour it over the chocolate. Mix until smooth, then add the gelatine which has been softened and melted in advance. Allow the glaze to cool down to room temperature then pour it over the cake. Refrigerate for a few hours before serving. Enjoy!!