So juicy and deliciously creamy! Nice recipe for Donauwelle – the delicious cake classic

Pleasure in stock: fluffy bottom like a marble cake, juicy cherries, nice buttercream and crispy chocolate – no wonder Donauwelle is so popular. image / chrome orange

When you think of plate cakes, you usually think of apple pie from the plate, cherry slices or plum cake. The popular rustic cakes. This does not apply to Donauwelle. It also comes from the plate, but is much finer. Quasi the cake from the plate!

The Danube well looks good, but is still quite easy to make. With a simple batter like marble cake. You just need to be careful when preparing buttercream. We have a recipe for delicious Danube well with a pudding buttercream here for you. Give it a try!

Also try: Fruity, creamy and so delicious: Good recipe for delicious apricot cake with icing >>

Nice recipe for juicy, delicious Danube waves

For Donauwelle you need: For the dough: 250 grams of butter, 180 grams of sugar, 1 packet of vanilla sugar, 1 pinch of salt, 5 medium-sized eggs, 370 grams of flour, 3 even teaspoons of baking powder, 25 grams of baking cocoa, a tablespoon of milk, 700 grams of sour cherries (drained weight). For the buttercream: 250 grams of butter, ½ liters of milk, 90 grams of sugar, 1 bag of vanilla cream powder. For the glaze: 200 grams of dark chocolate, 2 tablespoons of sunflower oil or rapeseed oil

Here’s how it works: First, pour the cherries into a colander. Grease the baking tray (40 x 30 centimeters) and preheat the oven to 180 degrees. With convection at 160 degrees.

For the batter, mix the already soft butter in a bowl with a blender until smooth. Gradually stir in sugar, vanilla sugar and salt. When the batter is thick, add the eggs one at a time, at the highest level. Each egg for half a minute.

Mix flour and baking powder and stir into the batter, on medium speed. Then spread two thirds of the dough evenly on the baking sheet. Sift the cocoa into the remaining batter, add the milk and stir. Spread the dark batter evenly over the light batter.

Then spread the sour cherries on the dark dough, if necessary dab the cherries with kitchen paper before. Press the cherries lightly into the batter. Now put the plate in the oven, lower third, and bake the cake at 180 degrees for about 40 minutes.

Prepare the vanilla pudding according to the instructions on the package, BUT use 90 grams of sugar instead of 40 grams of sugar. Pour the pudding into a bowl and allow to cool. Tip: Keeping the surface fresh prevents a skin from forming on the pudding.

For the buttercream, use the mixer (tube sticks) to mix the softened butter until smooth. Stir the pudding once and gradually stir in the butter. It is IMPORTANT that the butter and pudding have the same room temperature, otherwise the butter solidifies. Now spread the butter cream evenly over the now cooled cake and cool the Danube well.

Meanwhile, prepare the icing: break the dark chocolate into pieces and melt slowly with the oil in a water bath on low heat. Carefully spread the chocolate icing over the now solidified buttercream.

The typical Donauwelle waves on the chocolate glaze are drawn with a cake topping comb. No one on hand? Forget it You can also draw the wavy lines with a fork. And the Danube wave is perfect!

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