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🍰 Classic Donauwelle with Cherries

704 kcal · 30 min · 4 servings

Classic Donauwelle with Cherries Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan.
  2. 2. Drain the cherries in a sieve.
  3. 3. Place 250 grams of soft butter in a bowl.
  4. 4. Add 250 grams of sugar, vanilla sugar, and a pinch of salt.
  5. 5. Beat the mixture until creamy with a hand mixer.
  6. 6. Add the eggs one by one.
  7. 7. Stir each egg in thoroughly before adding the next one.
  8. 8. Mix flour and baking powder in a small bowl.
  9. 9. Add the flour mixture and 50 milliliters of milk to the batter.
  10. 10. Stir everything until smooth.
  11. 11. Grease a rectangular baking pan.
  12. 12. Put half of the batter into the pan.
  13. 13. Mix the remaining batter with cocoa powder and 50 milliliters of milk.
  14. 14. Spread the dark batter over the light batter.
  15. 15. Place the drained cherries evenly on top.
  16. 16. Press the cherries slightly into the batter.
  17. 17. Bake the cake for about 35 minutes in the oven.
  18. 18. Take the cake out of the oven.
  19. 19. Let the cake cool down completely.
  20. 20. Carefully release the cake from the pan.
  21. 21. Mix 6 tablespoons of milk with 3 tablespoons of sugar and vanilla pudding powder in a small bowl.
  22. 22. Bring 500 milliliters of milk to a boil in a pot.
  23. 23. Stir the prepared pudding mixture into the boiling milk.
  24. 24. Cook the mixture while stirring constantly for about 1 minute.
  25. 25. Reduce the heat.
  26. 26. Let the pudding simmer for about 4 minutes.
  27. 27. Cook until the pudding is thick.
  28. 28. Pour the pudding into a bowl.
  29. 29. Place plastic wrap directly on the surface of the pudding.
  30. 30. Let the pudding cool down.
  31. 31. Place the remaining room-temperature butter in a bowl.
  32. 32. Beat the butter with powdered sugar until light and creamy.
  33. 33. Stir the cold pudding into the butter spoonful by spoonful.
  34. 34. Spread the vanilla buttercream over the cooled cake.
  35. 35. Place the cake in the refrigerator for 2 hours.
  36. 36. Bring about 600 milliliters of water to a boil in a pot.
  37. 37. Chop the chocolate roughly.
  38. 38. Place the chocolate and coconut oil in a metal bowl.
  39. 39. Place the metal bowl over the hot pot (bain-marie).
  40. 40. Let the chocolate melt.
  41. 41. Let the chocolate mixture cool down for about 20 minutes.
  42. 42. Spread the chocolate carefully over the cake.
  43. 43. Draw waves into the chocolate using a serrated spatula.
  44. 44. Place the Donauwelle in the refrigerator for another 30 minutes.
  45. 45. Cut the Donauwelle into pieces.
  46. 46. Serve the pieces.

Nutrition per serving