Danube Waves Cake Donauwellen Recipes

DANUBE WAVES CAKE (DONAUWELLEN KUCHEN)

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.

DANUBE WAVES CAKE (DONAUWELLEN KUCHEN)

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.

DONAUWELLEN - THREE LAYER PUDDING CAKE

Steps:

• 1. In a large bowl, cream the butter and sugar together and add eggs, one at a time, beating well; add vanilla. Add the flour mixed with baking powder and mix. Beat in enough milk to make the dough spreadable (brownie batter consistency). Pour half the mixture into a greased 9x13-inch baking pan.
• 2. Mix the other half with the cocoa powder and about 1 Tbsp. milk so that the batter stays the same consistency. Smooth over the top of white batter. Swirl a bit for a wavy effect.
• 3. Drop the drained, pitted cherries evenly over the top of the batter. Bake in a preheated 350-degree oven for 35 minutes. Cool completely in the pan.
• 4. While the cake is cooling, start the pudding according to package directions, using two cups of milk. Cover the pan and let the pudding cool completely to room temperature.
• 5. Beat the softened butter with the powdered sugar until light and fluffy. The pudding and the butter must be the same temperature or the emulsion you are creating will not work.
• 6. Mix the pudding by the spoonful into the butter mixture and whip until light and fluffy. Spread over the cooled cake.
• 7. Melt the chocolate on the stove. Mix it with the powdered sugar and add hot water to create a spreadable frosting. Spread on top of the butter cream. Refrigerate cake until ready to serve.
• 8. Cut with a wet knife and wipe off between cuts.