German Donauwelle cake

German Donauwelle cake

Based on 13 ratings

Difficulty

Easy 👌
50
min.
Preparation
35
min.
Baking
60
min.
Resting

Ingredients

Servings:-15+
500 g Morello cherries
500 g butter (divided)
300 g sugar (divided)
2 tsp vanilla paste (divided)
eggs
380 g flour
3 tsp baking powder
¼ tsp salt
2 tbsp cocoa powder
510 ml milk (divided)
45 g starch
egg yolk
200 g dark chocolate
20 g coconut oil
Metric
Imperial

Utensils

  • baking pan (31 x 24 cm/12 x 9 in.)
  • coarse strainer
  • decorating scraper or fork (optional)
  • oven
  • 4 large mixing bowls
  • medium saucepan
  • plastic wrap
  • whisk
  • small saucepan
  • parchment paper
  • cutting board
  • knife
  • stand mixer or hand mixer with beaters
  • small bowl
  • toothpick

Enjoy with

Cappuccino
A frothy Cappuccino is a great combination for this sweet treat!

Nutrition per serving

Cal
577
Protein
9g
Fat
36g
Carb
54g

Step 1/6

Preheat oven to 180°C/350°F. Strain Morello cherries and set aside. Beat together butter, sugar, and vanilla extract until light und fluffy. Add eggs one by one and mix in.
  • 500 Morello cherries
  • 250 butter
  • 200 sugar
  • 1 tsp vanilla paste
  • 5 eggs
  • coarse strainer
  • oven
  • large mixing bowl
  • stand mixer or hand mixer with beaters

Preheat oven to 180°C/350°F. Strain Morello cherries and set aside. Beat together butter, sugar, and vanilla extract until light und fluffy. Add eggs one by one and mix in.

Step 2/6

Combine flour, baking powder, and salt in a large mixing bowl. Add to butter mixture in 3 portions. Gently mix in until well-combined. Add ¾ of dough to a parchment-lined baking pan. Add cocoa powder and milk to remaining dough and mix until well combined. Add to baking pan and spread on top of light-colored batter.
  • 380 flour
  • 3 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp cocoa powder
  • 1 tbsp milk
  • baking pan (31 x 24 cm/12 x 9 in.)
  • parchment paper
  • large mixing bowl
  • stand mixer or hand mixer with beaters

Combine flour, baking powder, and salt in a large mixing bowl. Add to butter mixture in 3 portions. Gently mix in until well-combined. Add ¾ of dough to a parchment-lined baking pan. Add cocoa powder and milk to remaining dough and mix until well combined. Add to baking pan and spread on top of light-colored batter.

Step 3/6

Add cherries evenly across batter and gently press. Bake at 180°C/350°F for approx. 35 – 40 min. Cake is ready when a toothpick inserted into the center comes out clean.
  • toothpick

Add cherries evenly across batter and gently press. Bake at 180°C/350°F for approx. 35 – 40 min. Cake is ready when a toothpick inserted into the center comes out clean.

Step 4/6

While the cake is in the oven, prepare the vanilla cream. Preheat ¾ of milk in a saucepan with ¾ of sugar and vanilla paste over medium heat. In a mixing bowl, combine remaining milk, starch, and sugar with a fork until smooth. Add starch mixture to milk once it starts to simmer and whisk until custard starts to thicken. Take off heat and whisk in egg yolk. Add to a bowl and leave to cool a little before placing plastic wrap on top. Allow to fully cool.
  • 500 ml milk
  • 100 sugar
  • 45 starch
  • 1 egg yolk
  • 1 tsp vanilla paste
  • medium saucepan
  • plastic wrap
  • whisk
  • large mixing bowl

While the cake is in the oven, prepare the vanilla cream. Preheat ¾ of milk in a saucepan with ¾ of sugar and vanilla paste over medium heat. In a mixing bowl, combine remaining milk, starch, and sugar with a fork until smooth. Add starch mixture to milk once it starts to simmer and whisk until custard starts to thicken. Take off heat and whisk in egg yolk. Add to a bowl and leave to cool a little before placing plastic wrap on top. Allow to fully cool.

Step 5/6

Beat butter until light and fluffy. Make sure that your butter and custard have the same temperature. In portions, add cooled down custard to butter and mix. Add custard cream to cake and leave to set for approx. 1 hr. in the fridge.
  • 250 butter
  • stand mixer or hand held mixer with beaters
  • large mixing bowl

Beat butter until light and fluffy. Make sure that your butter and custard have the same temperature. In portions, add cooled down custard to butter and mix. Add custard cream to cake and leave to set for approx. 1 hr. in the fridge.

Step 6/6

Cut chocolate into small pieces. Heat some water in a saucepan over medium-high heat. Add chocolate and coconut oil to a small bowl and place on top of saucepan to make a double boiler. Stir gently until fully melted. Top cake with chocolate glaze. Once the chocolate has set, approx. 1 – 2 min., use a fork or decorating scraper to create a wave pattern. Let chocolate set completely, slice, and enjoy!
  • 200 dark chocolate
  • 20 coconut oil
  • decorating scraper or fork (optional)
  • small saucepan
  • cutting board
  • knife
  • small bowl

Cut chocolate into small pieces. Heat some water in a saucepan over medium-high heat. Add chocolate and coconut oil to a small bowl and place on top of saucepan to make a double boiler. Stir gently until fully melted. Top cake with chocolate glaze. Once the chocolate has set, approx. 1 – 2 min., use a fork or decorating scraper to create a wave pattern. Let chocolate set completely, slice, and enjoy!