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🍰 Donauwavel Roll Cake

327 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 210 degrees Celsius using top and bottom heat.
  2. 2. Line a baking tray with baking paper.
  3. 3. Place a baking frame on the tray and make sure it is as large as possible.
  4. 4. Whisk the eggs together with 100 grams of sugar, a pinch of salt, and one teaspoon of vanilla extract until white and creamy for 10 to 15 minutes.
  5. 5. Sift the flour over the egg mixture.
  6. 6. Gently fold in the flour without destroying the air bubbles.
  7. 7. Take half of the light batter and spread it unevenly in the baking frame.
  8. 8. Do not smooth the batter completely flat; leave some unevenness.
  9. 9. Mix 30 milliliters of milk with the cocoa powder.
  10. 10. Stir the chocolate-milk mixture into the remaining light batter.
  11. 11. Pour the chocolate batter next to the light batter into the baking frame.
  12. 12. Smooth both batters together with a spatula.
  13. 13. Bake the sponge cake in the preheated oven at 210 degrees for about 8 to 9 minutes.
  14. 14. Remove the sponge cake from the oven.
  15. 15. Carefully remove the baking frame.
  16. 16. Turn the sponge cake plate upside down onto a clean tea towel.
  17. 17. Peel off the baking paper.
  18. 18. Cover the sponge cake with the towel and let it cool down completely.
  19. 19. Put the egg yolks and 50 grams of sugar into a saucepan.
  20. 20. Stir in one teaspoon of vanilla extract, cornstarch, and a little milk until smooth and lump-free.
  21. 21. Add the remaining milk.
  22. 22. Bring the mixture to a boil while stirring constantly over medium heat.
  23. 23. Press the warm pudding through a fine sieve to remove any lumps.
  24. 24. Cover the pudding directly on the surface to prevent a skin from forming.
  25. 25. Let the pudding cool down to room temperature.
  26. 26. Whisk the soft butter until white and creamy for about 10 minutes.
  27. 27. Stir the cooled pudding well once more.
  28. 28. Add the pudding to the whipped butter spoonful by spoonful and mix everything together.
  29. 29. Let the cherries drain well.
  30. 30. Fold the drained cherries into the finished butter cream.
  31. 31. Spread about three-quarters of the cherry butter cream evenly over the cooled sponge cake plate.
  32. 32. Distribute the remaining cherries on top of the cream.
  33. 33. Roll the sponge cake plate tightly using the tea towel.
  34. 34. Place the roll, covered, in the refrigerator for about 30 minutes.
  35. 35. Chop the chocolate roughly.
  36. 36. Bring the cream to a brief boil in a saucepan.
  37. 37. Turn off the heat.
  38. 38. Add the chocolate pieces to the hot cream.
  39. 39. Stir the mixture until the chocolate is completely melted.
  40. 40. Add the coconut oil to the chocolate mixture and stir it in.
  41. 41. Spread the remaining butter cream evenly over the cooled roll.
  42. 42. Pour the chocolate glaze carefully over the roll.
  43. 43. Smooth the glaze.
  44. 44. Draw a wave pattern into the still soft glaze using a dough scraper.
  45. 45. Place the finished roll in the refrigerator until serving.

Nutrition per serving