ReceptnaptárDonauwelle (Danube wave cake with cherries and buttercream)
Donauwelle, the “Danube wave”, is one of the most beautiful tray bakes of German coffee tables: a two-tone cherry cake with soft buttercream and chocolate glaze. The wavy pattern refers to the flow of the Danube. It is not difficult but has several steps, so it is worth starting in good time.
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Method
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- Beat the butter with the sugar and vanilla sugar until fluffy, then beat in the eggs one at a time.
- Mix the flour and baking powder and add them to the mixture along with the milk.
- Spread half of the batter in a greased tin lined with baking paper (about 30x40 cm); mix the other half with the cocoa and spread it on top of the light layer.
- Scatter the drained cherries evenly over the dark batter and press in lightly.
- Bake in an oven preheated to 180°C for 35-40 minutes, then let cool completely.
- Cook the pudding with the milk and 50 g sugar, and let cool to room temperature; beat the soft butter with the remaining sugar, then stir in the pudding by the spoonful.
- Spread the buttercream over the cooled cake and chill for 30 minutes.
- Melt the dark chocolate with the oil, spread it over the cream and, while still wet, draw a wavy pattern with a fork; chill until the glaze sets.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The pudding and the butter must be at the same temperature, or the cream will split.
- Drain the cherries well and dust them with a little flour so they do not sink into the batter.
- Spread the chocolate glaze on the cold surface of the cream so it sets quickly.
Frequently asked questions
How long does it keep?
3-4 days in the fridge, covered, but at room temperature the buttercream is a little softer and creamier.
With fresh cherries?
Yes, stoned fresh cherries work well too, though the batter may need a little more sugar.
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More german ideas
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- Kaiserschmarrn (torn pancake with icing sugar)
- Lebkuchen (spiced German gingerbread)
- Stollen (Christmas fruit bread)
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