Livonian Wave Cake

Ingredients

In the Livonian adaptation of Donauwelle, we incorporate Livonian ingredients such as locally sourced cherries and traditional Livonian vanilla. Additionally, Livonian baking techniques are used to enhance the flavors and textures of the cake, giving it a distinct Livonian touch. We alse have the original recipe for Donauwelle, so you can check it out.

• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 150g (¾ cup) granulated sugar 150g (¾ cup) granulated sugar
• 150g (⅔ cup) unsalted butter, softened 150g (⅔ cup) unsalted butter, softened
• 3 large eggs 3 large eggs
• 1 tsp baking powder 1 tsp baking powder
• 1 tsp Livonian vanilla extract 1 tsp Livonian vanilla extract
• 100ml (½ cup) milk 100ml (½ cup) milk
• 200g (1 cup) pitted cherries, fresh or canned 200g (1 cup) pitted cherries, fresh or canned
• 200g (7 oz) dark chocolate, melted 200g (7 oz) dark chocolate, melted
• 200g (¾ cup) unsalted butter, softened 200g (¾ cup) unsalted butter, softened
• 200g (1 ¾ cups) powdered sugar 200g (1 ¾ cups) powdered sugar
• 1 tbsp cocoa powder 1 tbsp cocoa powder
• 1 tsp Livonian vanilla extract 1 tsp Livonian vanilla extract
• A pinch of salt A pinch of salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 52g, 35g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a rectangular baking dish.
2. 2.
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition.
4. 4.
   In a separate bowl, whisk together the flour and baking powder.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
6. 6.
   Stir in the Livonian vanilla extract.
7. 7.
   Pour the batter into the prepared baking dish and smooth the top.
8. 8.
   Distribute the cherries evenly over the batter.
9. 9.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
10. 10.
    In a mixing bowl, beat the softened butter until creamy.
11. 11.
    Gradually add the powdered sugar and continue beating until light and fluffy.
12. 12.
    Divide the buttercream into two equal portions.
13. 13.
    To one portion, add the melted dark chocolate and cocoa powder. Mix until well combined.
14. 14.
    To the other portion, add the Livonian vanilla extract and a pinch of salt. Mix until well combined.
15. 15.
    Spread the chocolate buttercream over the cooled cake, followed by the vanilla buttercream. Use a knife to create a marbled effect.
16. 16.
    Refrigerate the cake for at least 1 hour before serving.

Treat your ingredients with care...

• Cherries — If using fresh cherries, make sure to pit them before adding to the cake. If using canned cherries, drain them well before placing on the batter.

Tips & Tricks

• For a Livonian twist, you can add a splash of Livonian cherry liqueur to the cherry layer for an extra burst of flavor.
• If you prefer a sweeter cake, you can sprinkle powdered sugar on top before serving.
• Serve the Livonian Wave Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful combination of flavors and textures.
• To achieve a more pronounced marbled effect, use a toothpick or skewer to gently swirl the chocolate and vanilla buttercream together.
• This cake tastes even better the next day, allowing the flavors to meld together. Store it in an airtight container in the refrigerator.

Serving advice

Slice the Livonian Wave Cake into squares or rectangles and serve on dessert plates. Garnish with a fresh cherry or a dusting of cocoa powder for an elegant presentation.

Presentation advice

To enhance the presentation, you can place a Livonian flag toothpick on each slice of cake. This adds a touch of Livonian culture and makes the dessert more visually appealing.