Delicate Danube wave cookies with a fruity cherry filling and creamy chocolate ganache – the miniature version of the popular cake. Perfect for Advent, beautifully decorated, and keep in the refrigerator for up to a week.

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These Danube wave cookies combine everything we love about classic Danube wave cake: light and dark dough, fruity cherry, and a creamy chocolate filling. The little double-decker cookies look especially pretty and fit perfectly on a cookie plate.

For the fruity center, use cherry jam. Whole cherries aren't needed for this recipe. For the cream, you can choose between a white chocolate ganache and a quick cream and mascarpone filling. I recommend the ganache because it's more stable and the cookies will keep longer.

If you'd like to bake even more Christmas cookies, try my recipe too. Pistachio cookies with pistachio cream, the delicate vanilla crescent cookies without egg, or my fruity ones Angel eyes.

Why you'll love these Danube wave cookies

• The light and dark dough visually resembles a classic Danube wave cake.
• The cherry jam provides a fruity and slightly tart center.
• The white chocolate ganache is creamy yet stable.
• The cookies can be prepared in advance and given as lovely gifts.
• You can choose between two different fillings.

Ingredients for Danube Wave Cookies

For the two-tone shortcrust pastry you need wheat flour, vanilla sugar, icing sugar, butter, eggs and baking cocoa. The dough is divided; one half remains light and the other is kneaded with cocoa.

The first filling consists of white chocolate, whipped cream, and butter. This creates a creamy ganache, which is piped between the cookies along with the cherry jam.

For the quick second version, you'll need whipped cream, no-cook white chocolate spread, and mascarpone. This version also includes cherry jam in the center.

For decoration, the dark cookies are dipped in melted dark chocolate couverture before being assembled.

Tips for perfect Danube wave cookies

• Let the dough rest in the refrigerator for at least two hours. This makes it easier to roll out and helps the cut-out cookies retain their shape during baking.
• Roll out both types of dough to a thickness of approximately three millimeters. This ensures that the light and dark cookies bake evenly and fit together well later.
• The ganache must be completely cooled before you whip it. It's best to prepare it the night before and refrigerate it overnight.
• Use only a small dollop of cherry jam. Too much jam can run out the sides and make the cookies soggy.
• Dip the dark-colored cake layers into the dark chocolate coating before filling them. This will keep the cream clean and stable during decoration.

Danube wave cookies, creamy and fruity

Delicate Danube wave cookies with a fruity cherry filling and creamy chocolate ganache – the miniature version of the popular cake. Perfect for Advent, beautifully decorated, and keep in the refrigerator for up to a week.

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Portions: 30 Piece

Baking utensils:

• 1 cookie cutterapproximately 5 cm
• 1 cookie cutterapproximately 1 cm

For the dough:

• 350 g Flour Type 405
• ½ pack vanilla sugar
• 150 g Icing sugar
• 130 g butter
• 2 Piece eggs Size M
• 2 EL Baking cocoa

For the filling:

• 300 g white chocolate coating
• 150 ml whipped cream
• 20 g Butter (room temperature, softened) (Room temperature, soft)
• 100 g Cherry jam

For option 2:

• 300 ml cream
• 1 pack white chocolate cold cream e.g. Paradise Cream without cooking
• 150 g Mascarpone
• 100 g Cherry jam

For decoration:

• 100 g dark chocolate couverture

Preparation:

Prepare two-tone cookie dough

• Put flour, vanilla sugar, icing sugar, butter and eggs into a bowl and knead to form a smooth dough.
• Divide the dough in half. Knead one half with the baking cocoa.
• Wrap both portions of dough in cling film and refrigerate for two hours.
• Preheat the oven to 160°C (325°F) using conventional oven settings (top and bottom heat). Line two baking sheets with parchment paper.
• Roll out the light-colored dough on a lightly floured work surface to a thickness of about three millimeters. Cut out circles using the large cutter and place them on the baking sheet.
• Bake the light-colored cookies on the middle rack for 10 to 12 minutes. Then let them cool completely.
• Roll out the dark dough to a thickness of three millimeters and cut out circles. Cut a hole in the center of each circle using the small cutter.
• Bake the dark cookies for 10 to 12 minutes and let them cool completely.

Prepare chocolate ganache, variant 1

• Finely chop the white chocolate and place it in a heat-resistant bowl.
• Heat the cream, but do not let it boil. Pour it over the chocolate coating and let it stand for two minutes.
• Stir everything until smooth, then stir in the softened butter.
• Allow the ganache to cool and then refrigerate for two to three hours or overnight.
• Briefly whip the cold ganache until creamy and firm. Fill into a piping bag fitted with a star nozzle.

Quick cream preparation, variant 2

• Place cold whipped cream and white chocolate cream into a mixing bowl and whip.
• Briefly stir in the mascarpone until a firm cream is formed.
• Fill the cream into a piping bag fitted with a star nozzle.

Decorate and assemble the cookies

• Chop the dark chocolate couverture and melt it over a warm water bath.
• Dip the tops of the dark cookies into the chocolate coating. Place them on baking paper and let them harden.
• Pipe a ring of ganache or cream-mascarpone mixture onto each light-colored cookie.
• Place a small dollop of cherry jam in the middle.
• Carefully place a dark cookie on each one.
• Keep the finished Danube wave cookies in the refrigerator until ready to serve.
The cookies with white chocolate ganache will keep for about one to two weeks in an airtight container in the refrigerator. The version with cream and mascarpone should be eaten within three days.

Piece 1

Calories: 200 kcal

Carbohydrates: 24 g

Protein: 3g

Fat: 11 g

Sugar: 12 g

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5 FAQs about the Danube Wave Cookie Recipe

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Save my Danube wave cookie recipe on Pinterest so you can easily find it again during the Christmas season. If you bake the cookies, I'd love to hear your rating and a comment.