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.
DONAUWELLE
Tart cherries mixed in black and white cake, topped with buttercream.
Provided by CobaltSerenity
Categories Desserts Chocolate Dessert Recipes
Time 1h50m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 428.9 calories, Carbohydrate 42.5 g, Cholesterol 83.7 mg, Fat 27.4 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 349.7 mg, Sugar 29.7 g
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
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!
More about "donauwellen recipes"
DONAUWELLE (SNOW WHITE CAKE) | JERNEJ KITCHEN
From jernejkitchen.com
4.2/5 (20)Total Time 2 hrs 45 minsCategory DessertsCalories 362 per serving
- Add pitted sour cherries to a bowl along with sugar, Kirsch (optional), and cornstarch. Stir to combine and set aside until needed. If you are using sour cherries from the jar, you can leave this step out, just make sure to drain the cherries well before using.
- Prepare a baking pan approx (25 cm x 30 cm and 5 cm high OR 9-inch x 13-inch x 2-inch high). Line with parchment paper and grease on all sides. In a small bowl, stir to combine all-purpose flour, baking powder, and a pinch of salt. In a large bowl, cream the softened butter with the sugar, and vanilla paste until pale, fluffy, and creamy, for about 5 minutes on high speed using an electric mixer or stand mixer. Gradually add the eggs. Add the next egg once the previous one is completely incorporated. Add the flour mixture and mix it in quickly, using an electric mixer or stand mixer. Don't overbeat the mixture.
- Pour half of the prepared cake batter into the prepared baking pan. Spread evenly using a spatula. Fold the unsweetened cacao powder into the rest of the cake batter to get an even brown cake batter. Pour the brown cake batter over the cake batter in the pan. Spread evenly using a spatula. Arrange the drained sour cherries on top. Place in the preheated oven on the middle rack. Bake for 25 - 30 minutes at 180 °C / 350 °F or until it is fluffy, yet firm when tested with your fingers. Remove the baked cake batter from the oven and set aside to cool.
- While the cake is baking, make the pastry cream (click for the recipe). Make half of the pastry cream. You can make this step one day ahead and keep it chilled (covered with cling film) in the fridge until needed, but at least for one hour. Ten minutes before using, bring to room temperature. Add softened butter to a bowl. Cream the butter using an electric mixer. Mix for about 5 - 8 minutes or until creamy, fluffy and smooth. Working in batches of three, incorporated the creamed butter into the pastry cream. When all of the butter is incorporated, continue to mix for 3 - 4 minutes or until the cream is smooth and creamy. Spread the buttercream evenly over the chilled cake using a spatula. Place in the fridge for at least one hour or overnight.
DONAUWELLE (GERMAN SNOW WHITE CAKE) | RECIPE
From kitchenstories.com
- Preheat oven to 180°C/350°F. Strain Morello cherries and set aside. Beat together butter, sugar, and vanilla extract until light und fluffy. Add eggs one by one and mix in.
- Combine flour, baking powder, and salt in a large mixing bowl. Add to butter mixture in 3 portions. Gently mix in until well-combined. Add ¾ of dough to a parchment-lined baking pan. Add cocoa powder and milk to remaining dough and mix until well combined. Add to baking pan and spread on top of light-colored batter.
- Add cherries evenly across batter and gently press. Bake at 180°C/350°F for approx. 35 – 40 min. Cake is ready when a toothpick inserted into the center comes out clean.
- While the cake is in the oven, prepare the vanilla cream. Preheat ¾ of milk in a saucepan with ¾ of sugar and vanilla paste over medium heat. In a mixing bowl, combine remaining milk, starch, and sugar with a fork until smooth. Add starch mixture to milk once it starts to simmer and whisk until custard starts to thicken. Take off heat and whisk in egg yolk. Add to a bowl and leave to cool a little before placing plastic wrap on top. Allow to fully cool.
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