Donauwellen Recipes

DANUBE WAVES CAKE - DONAUWELLEN

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.

DONAUWELLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
• Sift together the flour and baking powder in a bowl; set aside. Beat 1 cup plus 2 tablespoons margarine with an electric mixer in a large bowl until fluffy. Beat in the white sugar, vanilla extract, and 5 egg yolks. Stir in the flour mixture until just combined.
• Beat egg whites until foamy in a large glass or metal mixing bowl. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Use a rubber spatula or wire whisk to gently fold 1/3 of the egg whites into the batter, keeping as much volume as possible. Add the remaining egg whites, folding just until incorporated.
• Pour half of the batter into a separate bowl. Sift the cocoa powder into one bowl of batter. Stir until just combined. Pour the white batter into the prepared baking dish, then spread the chocolate batter over. Arrange the tart cherries on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• To make the buttercream, beat 1 cup plus 2 tablespoons margarine, confectioners' sugar, rum, and 2 egg yolks until light and fluffy. Spread over cooled cake. Refrigerate cake until ready to serve.

DONAUWELLEN

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.

GERMAN DONAUWELLE KUCHEN

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!

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.