🍰 Donauwelle Cake with Vanilla Cream

Name: Donauwelle Cake with Vanilla Cream
Total time: 75 min
Yield: 4 servings
Ingredients: 400 g flour; 280 g sugar; 1 packet vanilla sugar; 500 g butter (room temperature); 5 egg(s) (room temperature); 1 packet baking powder; 0.5 tsp salt; 100 ml milk (room temperature); 30 g cocoa powder (unsweetened); 50 ml milk; 1 jar sour cherries (or shadow morello cherries (700 g drained weight)); 1 packet vanilla pudding powder; 100 g sugar (30 g of it for mixing the pudding powder); 1 packet vanilla sugar; 400 ml milk (6 tbsp of it for mixing the pudding powder); 250 g butter (room temperature); 300 g dark chocolate; 20 g coconut oil (Palmin)

1040 kcal · 75 min · 4 servings

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Ingredients

400 g flour
280 g sugar
1 packet vanilla sugar
500 g butter (room temperature)
5 egg(s) (room temperature)
1 packet baking powder
0.5 tsp salt
100 ml milk (room temperature)
30 g cocoa powder (unsweetened)
50 ml milk
1 jar sour cherries (or shadow morello cherries (700 g drained weight))
1 packet vanilla pudding powder
100 g sugar (30 g of it for mixing the pudding powder)
1 packet vanilla sugar
400 ml milk (6 tbsp of it for mixing the pudding powder)
250 g butter (room temperature)
300 g dark chocolate
20 g coconut oil (Palmin)

Instructions

1. Beat the butter together with the vanilla sugar and sugar until creamy, until the mixture looks significantly lighter and airier.
2. Add the eggs (preferably at room temperature) gradually and mix well.
3. Mix the flour with the baking powder and salt.
4. When the butter-egg mixture has a pudding-like consistency, add the flour mixture and milk alternately and mix until smooth.
5. Spread half of the batter evenly on a baking sheet lined with parchment paper or in a greased cake pan.
6. Stir the cocoa powder and the remaining milk into the remaining batter and spread this dark layer evenly over the light dough surface.
7. Press the well-drained cherries slightly into the surface.
8. This causes the dark dough to sink slightly into the light one, forming the typical wave pattern.
9. Bake the cake at 165 °C top/bottom heat for 30 to 35 minutes.
10. Let it cool completely afterwards.
11. Meanwhile, prepare the vanilla pudding.
12. Mix the ready-made pudding powder with some sugar and milk until smooth.
13. Heat the remaining milk together with the remaining sugar until it is just about to boil.
14. Add the mixed pudding powder and boil the pudding for 1 minute while stirring constantly.
15. Fill it into a bowl, cover it with cling film (the film must touch the pudding directly to prevent a skin from forming) and let it cool to room temperature.
16. Once the cake and pudding have cooled down, continue.
17. Beat the butter for 3 to 4 minutes until it looks almost white.
18. Stir the cooled pudding until smooth and add it gradually to the butter, beat everything together until creamy.
19. Spread the cream evenly over the cake and place it in the refrigerator for about half an hour.
20. Use this time for the chocolate glaze.
21. Melt the couverture chocolate together with the palm shortening over a warm water bath.
22. Make sure the chocolate is only heated very gently and does not get too hot, otherwise the butter cream on the cake will melt.
23. Pour the glaze over the chilled cream and smooth it out.
24. Optionally, you can drag a serrated dough scraper through the still soft chocolate to create a wavy pattern.
25. The cake stays fresh for up to 3 days when kept well chilled.

Nutrition per serving

kcal: 1040
Protein: 14 g · Fett/Fat: 62 g · Carbs: 103 g