Donauwelle for Many Guests

Description: This is a very popular cake from southern Germany. Its name comes from a river that flows there. What makes it special is the crunchy chocolate layer that covers the cake made of dough and juicy cherries.

Favorite Baking Easy Sweet Quick

Author: Miriam

Publication Date: 2024-12-20

Category: Cake

Cuisine: German

Preparation Time: 1H

Baking Time: 30M

Total Time: 2H

Yields: 16 pieces

Ingredients

• 250 g sugar
• 4 tbsp milk
• 6 eggs (size M)
• 250 g butter
• 200 g flour
• 1 packet (15 g) baking powder
• 2 tbsp cocoa powder
• 800 g sour cherries
• 100 g sugar
• 900 g milk
• 2 packets vanilla pudding powder (Dr. Oetker)
• 150 g butter
• 200 g dark couverture chocolate
• 30 g coconut fat

Instructions

1. Drain cherries (from the jar) well.
2. Cream softened butter and sugar.
3. Stir in the eggs one by one.
4. Mix flour and baking powder: Mix flour and baking powder and stir them into the butter-sugar-egg mixture.
5. Grease the pan and spread the dough: Grease the baking pan and spread half of the dough in it, smoothing it out.
6. Add cocoa powder: Sift the cocoa powder and add it to the remaining dough, stirring well.
7. Swirl the dough: Pour the dark dough over the light dough in the pan and smooth it out. Use a fork to swirl through both layers of dough to create the typical wavy pattern.
8. Add cherries and bake: Then, place the cherries on top of the dough and bake the base for 30 minutes. Let the base cool completely afterward.
9. Prepare the cream: While the base is baking, prepare the cream: Mix the vanilla pudding with all of the sugar and 6-7 tbsp cold milk. Bring the milk to a boil and add the pudding mixture. Stir until the pudding thickens and becomes lump-free. Stir occasionally while cooling.
10. Stir butter into pudding: When the pudding is still warm, stir in the butter in small pieces.
11. Spread the cream on the base: Spread the cooled cream over the cooled base and let it cool. Important! Otherwise, the glaze will mix with the vanilla pudding, and it won't look as nice.
12. Melt the couverture: While the cake cools, melt the couverture together with the coconut fat (this can be done at a very low temperature) and quickly spread it over the cold cream (otherwise, one part will harden before the rest is spread).
13. Chill the cake: It’s best to chill the whole cake for another hour to make sure the glaze is nice and firm.
14. Tip for the baking pan: Instead of a baking dish, any suitable baking pan can be used. However, since the cake needs to fit in the refrigerator, I chose a large baking dish. Works wonderfully!
15. Tip for cutting: When cutting, dip the knife briefly in hot water to avoid breaking the glaze, making it easier to cut.

Nutritional Information