The German Pastry Donauwelle Cake - in English "Danube wave" - is from the Danube region or Donauschwaben region. The Danube starts in the Black Forest and goes through many cities and countries towards the East with its final destination the Black Sea. The cuisine from that region is traditional and ancient. It has grown over the centuries and one recipe of that cuisine is the popular cake Donauwelle.
The German cake is made out of a dark and light biscuit dough and a buttery cream, with sour cherries and chocolate topping - that's why they call it also "Schneewittchenkuchen" (Snow-white Cake) because of the dark and light contrast and the red (cherries) for the lips. Remember Snow-white has dark hair and fair skin and red lips. Happy Cooking!
Ingredients German Pastry Donauwelle Cake
200 g butter (for the biscuit cake)
200 g sugar
250 g butter (for the vanilla cream)
1 tsp vanilla extract
300 g flour
2 tbsp baking powder
3 tbsp cocoa powder (unsweetened)
700 g sour cherries (jar)
500 ml milk
1 package vanilla pudding Dr Oetker - How to make Vanilla Pudding -
2 tbsp sugar
Baking Instructions German Pastry Donauwelle Cake
- beat soft butter with sugar until foamy.
- add the eggs; mix flour with baking powder and add it to the dough, mix well.
- place baking paper on a baking tray and add 2/3 of the dough onto the tray.
- Mix remaining dough with cocoa powder and place a layer on the light dough.
- drain the sour cherries , then place them on the dough.
- bake in pre-heated oven on 175 C or for about 30 minutes.
- make the pudding per instructions.
- add 250 g soft butter to the pudding and spread the cream over the baked cake.
- Dust a layer of cocoa on top or a layer of dark chocolate.
How to Make the Chocolate Glaze
100 g dark chocolate (72% cocoa)
100 g normal milk chocolate
70 g butter
Melt all ingredients using the double-boiler method and spread it on the cake using a wide knife.
You can also use 1-2 bars dark chocolate and melt them (double boiler method), then add 1 tbsp organic palm oil, or shortening or expeller pressed coconut oil (without coconut taste). This adds some nice shine to the glaze.