Donauwelle

5 from 12 votes

This is a traditional German / Austrian cake with a sponge cake base, cherries, German buttercream and chocolate.

Course Cake, Dessert

Cuisine Austrian, German

Prep Time 45

Cook Time 35

Cooling Time 1

Total Time 2 20

Servings slices

Calories 416kcal

Author Marita

1 cake tray (affiliate link) ( mine was 30 x 40 cm 11"x15").
If you have the option, I would choose a cake tray with a removable rectangular cake ring (affiliate link). It will make it easier to remove the cake from the form. I did not use one and solved the problem by lining the cake form with baking parchment and removing it by carefully lifing the corners of the parchment.

1 vanilla pod (alternatively use 6 teaspoon of vanilla sugar or 2 teaspoon of vanilla extract)
500 ml whole milk (5% fat) 16.9 fl oz
2 egg yolks medium size
40 g corn starch/ corn flour 1.4 oz
60 g sugar 2.1 oz
1 pinch tumeric powder (for colour optional)
250 g butter 8.8 oz (at room temperature)

250 g butter 8.8 oz (at room temperature)
250 g sugar 8.8 oz
6 eggs medium size at room temperature
350 g flour 12.3 oz (Germany type 405, UK plain flour, USA pastry flour)
1 teaspoon baking powder
3 tablespoon cocoa powder
2 jars sour cherries about 660 g/ 23 oz undrained weight each or 350 g/ 12 oz drained weight

The first step is to make the vanilla pudding according to the recipe here. Cover the finished pudding with some cling film to prevent skin from forming. Store the butter at the same temperature.

Preheat the oven to 180°C or 356°F top and bottom heat.
Drain the cherries.
Using a stand or hand mixer, whisk the butter and sugar until creamy. Mix in the eggs, one by one.
Combine the flour with the baking powder and sieve into the cake in little portions, while mixing alternatingly.
Divide the dough into two equal portions.
Pour or spread one half of the dough into the prepared baking tray. With a pallet knife or spatular spread it evenly.
Add the cocoa powder to the second half of the dough and mix well.
Add the brown dough with a tablespoon in little patches on top of the white dough. With a knife or pallet knife try to spread the dough evenly. If you like, you can slightly marble the cake with a fork.
Distributing them equally, drop the cherries into the dough. This should produce the Danube waves effect.
Bake the cake for approximately 40 minutes. Baking time might vary according to your oven. To check if the cake is done, insert a skewer into the dough. If it comes out clean it is done.
Leave the cake to cool.

Slice the soft butter into little cubes and whisk with a hand or stand mixer until creamy.
Add the vanilla pudding in little portions to the creamy butter and mix until everything is well combined.
With the back of a spoon or a pallet knife spread the butter creme mixture over the cake.

Prepare a water bath for the chocolate glaze: Pour boiling water into a large bowl. Place a smaller bowl with the chocolate into the large bowl and stir until the chocolate is entirely melted.
Alternatively you can use a microwave to melt your chocolate. Very slowly and at a low temperature, as to be careful that your chocolate does not burn!
Add 1 tablespoon of sunflower oil to the melted chocolate. This will make it easier to spread on the cake.
With a pallet knife, or the back of a spoon, spread the chocolate glaze carefully on top of the pudding layer. Using a cake comb, or a fork, make a wave pattern on top of the cake.
Leave to cool and store in the fridge until serving.

If possible, I would prepare the vanilla pudding the day before. When cooling down, cover the pudding with a sheet of cling film to prevent skin building.
Store the butter in the same room, at room temperature.
Both elements, the butter and the vanilla pudding need to be at the same temperature when assembled.
If the ingredients are too cold, they will not mix well enough. If the ingredients are too warm, the butter will melt in the vanilla pudding.

Store the Donauwellen Cake in an airtight container in the fridge until serving. This cake will stay good for up to three days if left in the fridge.

Yes, you can. Just place in an airtight container in little portions and freeze for up to three months. Defrost at room temperature.