DANUBE WAVES CAKE (DONAUWELLEN KUCHEN)
Danube Waves Cake is a delicious German dessert flavored with chocolate, vanilla, and cherries.
Provided by Kelsie
Categories Dessert
Time 8h
Number Of Ingredients 24
Steps:
- Stir 1/4 cup of the sugar together with the cornstarch in a small mixing bowl and set aside.
- Crack the eggs into a medium heat-proof bowl. Whisk the eggs together and and set the bowl next to the stove.
- Combine the milk and remaining 1/4 cup of sugar in a small saucepan set over medium heat and bring to a simmer, stirring occasionally.
- Once the milk has come to a simmer, whisk the sugar-cornstarch mixture into the eggs until smooth.
- Whisking the eggs constantly, add a scant 1/4 cup of the hot milk to the eggs. Still whisking constantly, pour the remaining milk into the eggs in a slow stream.
- Return the mixture to the saucepan and set pan over medium-low heat. Cook, stirring constantly with a rubber spatula, until the mixture thickens a bit-it will start to get lumpy.
- Turn the heat to low and switch to stirring with a whisk. Whisk vigorously until the mixture is very thick and smooth-if you don't get your pudding completely smooth, you'll have lumps in your frosting.
- Remove from the heat and stir in the 2 tablespoons of butter.
- Scrape the pudding into a shallow mixing bowl and press plastic wrap directly on the top of the pudding. Chill in the fridge for 90 minutes to 2 hours (or until thoroughly chilled). You'll finish the frosting later. While the pudding is chilling, make the cake.
- Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking pan with cooking spray and set aside.
- Whisk the flour, baking powder, baking soda and salt together in a small mixing bowl and set aside.
- Beat the butter in a large mixing bowl with an electric mixer set to medium until very smooth. Beat in the sugar and vanilla until well combined (mixture will be crumbly). Add the egg whites one at a time, beating well after each addition.
- With mixer on low, beat in half of the flour mixture followed by half of the buttermilk and beat to combine. Add the remaining flour mixture, then the remaining buttermilk and beat until just incorporated.
- Spread three-quarters of the batter into the prepared pan. Sift the cocoa powder over the remaining batter and add the milk; stir until fully combined.
- Dollop the chocolate batter over the vanilla batter and carefully spread into an even layer with an offset spatula (don't swirl them together, just spread the chocolate batter over the vanilla). Sprinkle the drained cherries over the cake batter.
- Bake 35 to 40 minutes, until a cake tester inserted into the center of the cake comes out clean.
- Remove cake from the oven and cool completely on a wire rack before adding the frosting.
- Once the pudding and the cake are both cooled, finish the buttercream. Remove the chilled pudding from the fridge and allow it to come to room temperature.
- Transfer the room temp pudding to the bowl of a stand mixer fitted with the whisk attachment and beat on medium for several minutes, until it's very light and creamy.
- With mixer still on medium speed, add the butter half a tablespoon at a time, stopping mixer to scrape with a rubber spatula every so often.
- Once the butter is fully incorporated, add the powdered sugar, vanilla, and salt, and beat until smooth. Spread over the fully cooled cake. Refrigerate for 1 hour to set the buttercream before adding the chocolate topping.
- Place the chocolate in a small heat-proof bowl. Heat the cream in a medium saucepan set over medium heat until it just begins to steam. Pour over the chocolate and allow to sit for 3 minutes.
- Add the corn syrup, then whisk the chocolate and heavy cream together until the chocolate is melted and mixture is smooth. Allow to cool for 10 minutes.
- Remove cake from the fridge and spread the chocolate into an even layer over the buttercream. Refrigerate to set the ganache, then serve.
DONAUWELLEN ("DANUBE WAVES" CAKE)
The Donauwellen ("Danube Waves" Cake) recipe out of our category cherry tart! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h30m
Yield 1
Number Of Ingredients 15
Steps:
- Preheat oven to 180°C (approximately 350°F).
- Grease a baking sheet.
- Drain cherries in a colander. Beat butter, sugar and salt until creamy. Add eggs one at a time, mixing well after each addition.
- Mix flour and baking powder, sift over egg mixture and fold in with a whisk. Smoothly spread batter on baking sheet and distribute cherries over batter. Bake cake for about 30 minutes and let cool on the baking sheet.
- Prepare vanilla pudding powder according to package directions and let cool.
- Beat butter and powdered sugar until creamy. Stir pudding into butter mixture and spread over cooled cake.
- Cut chocolate into pieces, melt over a hot-water bath and immediately spread over cake. Let chocolate dry before cutting cake into pieces to serve.
DONAUWELLE (DANUBE WAVE CAKE) / SCHNEEWITTCHENKUCHEN (SNOW WHITE CAKE)
Donauwelle (aka Schneewittchenkuchen or Snow White Cake) is a classic German cake with layers of vanilla and chocolate cake, sour cherries, buttercream, and chocolate.
Provided by Victoria
Categories Dessert
Time 4h30m
Number Of Ingredients 18
Steps:
- To start the German buttercream: In a large saucepan or small pot beat the egg yolks together, then slowly add the milk beating until smooth. Add the sugar and cornstarch and whisk until smooth.
- Heat the pan over medium heat, whisking constantly until the mixture is very thick and easily coats the back of a spoon and/or reaches a temperature of 180°F/80°C with an instant read thermometer, about 10 to 15 minutes total.
- Remove from the heat, whisk in vanilla until smooth, then use a rubber spatula to scrape the pastry cream mixture into a bowl. It will cool faster if it's spread out in a wider bowl or container. Press a piece of plastic wrap directly onto the surface of the custard so it doesn't form a skin. Cool it to room temperature. (You can do this step up to 2 days in advance and refrigerate it until needed. In that case, bring it back to room temperature before using.)
- To make the cake: Preheat the oven to 350°F / 180°C with the rack in the lower third of the oven. Line a 9-by-13-inch (24-by-32-cm) rectangular cake pan with parchment paper with some overhang around the sides to help you lift the cake out of the pan after assembling. Lightly grease the parchment.
- Combine the flour, baking powder, and salt in a mixing bowl and set aside.
- Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy (about 2 to 3 minutes). Add the eggs, one at a time, beating between additions until smooth. Scrape down the sides and beat in the vanilla.
- Add the flour mixture in 2 additions and beat just until combined.
- Evenly spread about ⅔ of the cake batter into the prepared pan.
- Sift the cocoa powder into the remaining batter and add the milk. Mix until just combined, then carefully spread it over the top of the light-colored batter. The best way to do this is to dollop spoonfuls of chocolate batter over the vanilla layer and then carefully spread the batter until the chocolate layer is even. Do not swirl them together!
- Evenly distribute the drained sour cherries over the batter. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean. Leave the cake in the pan but cool it completely before decorating, about 1 to 1 ½ hours.
- To finish the German buttercream: The pastry cream and butter should both be at room temperature before proceeding with this next step. Add the butter to the bowl of an electric mixer fitted with the whisk attachment and beat until very light and creamy (about 2 minutes).
- With the mixer running on medium speed, add the pastry cream a little at a time until completely combined. Scrape down the sides and then continue beating for another minute to ensure it's smooth and creamy.
- Spread the buttercream on top of the cooled cake, and cover with plastic wrap directly in contact with the buttercream. Chill the frosted cake for at least 1 hour or overnight.
- To make the chocolate ganache: Add the chopped chocolate to a medium mixing bowl. Then heat the cream in a small saucepan over medium-high heat until steaming but not quite boiling. Pour the cream over the chocolate and let it sit for 2 minutes, then gently stir together until smooth.
- To assemble the Donauwelle: Remove the plastic wrap from the cake and pour the ganache over the top. Instead of spreading it with a spatula, carefully tilt the cake from side to side as needed to ensure even coverage. Allow it to cool for about 10 to 15 minutes at room temperature, and if the cake was already relatively cold it shouldn't take long for the ganache to start to thicken and set. (To test how much it has set, poke the ganache in one of the corners with the tip of a fork or knife to see if it leaves a clear impression. If it's still too soft, your waves will look messy.)
- Once it has set enough, if desired, use a fork or a pastry comb to lightly drag over the top and create a wavy pattern.
- Cool the cake completely in the fridge for about 30 to 45 minutes to allow the ganache to fully set.
- Use the parchment paper overhang to carefully lift the cake out of the pan and set it on a large cutting board. Peel down the 4 sides of parchment paper to expose the edges of the cake. Cut into 15 rectangular slices (into thirds lengthwise and fifths crosswise). You may also cut the cake into smaller pieces if you prefer.
- Refrigerate leftover cake slices for up to 3 days, but bring them back to room temperature before serving for the best texture.
Nutrition Facts : ServingSize 1 slice, Calories 501 kcal, Carbohydrate 55 g, Protein 8 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 140 mg, Sodium 164 mg, Fiber 3 g, Sugar 29 g, UnsaturatedFat 9 g
DANUBE WAVES CAKE - DONAUWELLEN
Provided by Barbara
Categories Afternoon Coffee Cake Dessert Sweets
Time 4h25m
Number Of Ingredients 15
Steps:
- Pre-Heat the oven to 180°C / 350° F.
- Seperate the eggs into whites and yolks.
- Whisk the egg whites with slowly adding 50g Sugar.
- In a different bowl, whisk the egg yolks with 150g Sugar and the Oil.
- In a separate bowl, mix the flour and baking powder.
- Add the flour spoon by spoon, alternating with adding the water to the yolks until a smooth batter is created.
- Fold in the egg whites.
- Divide the batter in halves and add the cocoa powder and milk to one half, mixing it in carefully with a whisk.
- Fill the light batter into the baking pan and even it out.Then, put the dark batter on top and even it out. You should now have two layers of batter on top of each other.
- Drain the cherries. Now place the cherries in even rows on top of the batter and carefully press them into the batter.
- Bake for about 25 minutes - watch the cake since ovens and cake pans vary!
- Let the cake cool completely.
- Let the butter get to room temperature.
- Follow the instruction on the package of the pudding mix, using the milk.
- Once the pudding is cooked, place some cling wrap on top to prevent a skin on top of the pudding. Let it cool to room temperature.
- Whisk the butter, then slowly add the vanilla pudding with a tablespoon until you have a smooth buttercream.
- Put the buttercream on top of the cake, even it out and place the cake into the fridge for the cream to set.
- While the cake is setting in the fridge, prepare the chocolate glaze:Over hot water, melt the chocolate in a bowl.Add the coconut oil.Tip: Some people also add a little bit of Nutella.
- Once the buttercream has become firm, put about half of the chocolate on top. Put the cake back into the fridge until the chocolate has become firm.
- Put the remaining chocolate on top of the first chocolate layer, let it set for a minute or a bit longer. Then use a fork to create a wave pattern on the chocolate.
- Keep the cake refrigerated until serving. Serve with some whipped cream and fresh cherries.
DANUBE WAVES CAKE (DONAUWELLEN KUCHEN)
A beautiful German cake posted in response to a recipe request. Originally posted to CDKitchen by Anita Gamache.
Provided by Molly53
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Cake: Preheat the oven to 375 degrees F.
- Grease a 12 x 8 pan.
- Beat the butter, eggs and sugar together until sugar is dissolved.Add the flour.
- Spread half of the batter into the pan.
- Add cocoa and milk to remaining batter, mix well and spread over the top.
- Bake for 30-40 minutes until done.
- Let cool for approximately one hour.
- For Filling: Drain the cherries, saving 1 cup plus 2 tablespoons of the juice.
- Heat the juice, sugar and cornstarch slowly, stirring constantly.
- Add the cherries.
- When the mix has thickened, set aside to cool.
- For Cream: Cook the pudding according to the package directions with the milk and sugar Let cool to room temperature.
- Beat the butter until creamy and add the pudding spoon by spoon while beating Let rest a few minutes.
- Assembly: Spread the cherry mix on top of the cake and cover with the cream.
- Drizzle melted chocolate over the top.
Nutrition Facts : Calories 557.6, Fat 30.9, SaturatedFat 18.8, Cholesterol 130.6, Sodium 90.2, Carbohydrate 67, Fiber 1.7, Sugar 41.5, Protein 6.1
DONAUWELLEN
This is a very popular German cake recipe with cherries, vanilla custard, and chocolate! The Donau is a river, and Welle is the German word for wave.
Provided by snowflake
Categories World Cuisine Recipes European German
Time P1DT1h
Yield 20
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x18 inch rimmed baking sheet or jelly roll pan or line with parchment paper.
- In a large bowl, cream together the butter and 1 cup sugar using an electric mixer. Mix in the eggs one at a time, then stir in the vanilla. Combine the flour, salt, and baking soda; quickly fold into the egg mixture.
- Spread 2/3 of the batter in the bottom of the prepared baking sheet. Stir the cocoa powder and 1 tablespoon of milk into the remaining batter just until blended. Spread evenly over the vanilla layer. Pat the cherries dry with paper towels, and sprinkle them evenly over the top of the cake batter.
- Bake the cake in the preheated oven, until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Let cool.
- In a small bowl, whisk together the cornstarch and 1/2 cup sugar. Heat the milk in a small saucepan just until hot but not boiling. Whisk in the cornstarch mixture, and bring the mixture to a boil. Simmer, stirring constantly, until the mixture thickens, about 2 to 3 minutes. Remove from heat and stir in the vanilla. Spread the thickened custard over the surface of the cake and refrigerate overnight.
- For the chocolate topping, place the chocolate chips in a microwave-safe bowl. Heat at 30 second intervals, stirring each time, until just melted and smooth. Stir in the oil. Working quickly, spread the chocolate over the chilled custard layer. If you like, you can use the tines of a fork or a cake comb to make "waves." When the chocolate is set, cut the Donauwellen into about 20 squares to serve.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 41.9 g, Cholesterol 70.4 mg, Fat 17 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 9.5 g, Sodium 395.7 mg, Sugar 24.6 g
GERMAN DONAUWELLE KUCHEN
This cake is so easy to make, and looks so impressive! It's a combination of chocolate and vanilla cake, with cherries, german buttercreme and a crunchy layer of chocolate.......yum!
Provided by what are we eating
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Mix the pound cake mix as directed on the box.
- Put 1/2 of the batter in a greased 9"x14" pan or a springform pan.
- Mix in cocoa powder in the rest of the batter to turn dark brown. Gently spoon over the vanilla batter. (Use a spatula and "lay" it onto the other batter, as opposed to dropping.).
- Lay cherries on top in rows, 1" away from each other. Do not press in, they will sink in while baking.
- Bake 40 minutes at 350 (or until done). Let the cake cool completely.
- Make the german buttercreme according to clara 12's Recipe #58987. And spread a rich layer (about half an inch thick) over the top of your cake when cool.
- Finally pour one bottle of Magic Shell ice cream topping on top. Tilt cake to cover. And enjoy!
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