German Donauwelle Kuchen 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.

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.

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.

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.