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130g butter, softened
130g caster sugar
1 vanilla pod
45ml whole milk
3 free range organic eggs
230g plain flour
8g baking powder
30ml whole milk
12g cocoa powder
500g cherries
200g dark chocolate
45ml of vegetable oil
Today we bake Donauwelle, a delicious German pastry with vanilla and chocolate cake. vanilla buttercream, chocolate and cherries. The vanilla buttercream waits in the refrigerator, we made it yesterday already. You can see the waves of the Danube reflected in the cake when you cut the cake into tartlets. We do not kid you, it is a lot of work, but are the Donauwlle worth it? Yes, without a doubt!
How to make Donauwelle
Set aside 12 washed cherries for decoration, leaving the stems on and the pits in
Wash the cherries.
Remove the pits.
Beat the butter creamy in 5 minutes.
Beat in the sugar.
Then beat in the eggs.
Sift the flour and baking powder into the bowl.
Finaly mix until in the milk.
Preheat the oven to 190°C, grease and place baking paper in the baking tin
Spoon half of the batter into the baking tin, smooth it out.
Add the milk and cocoa to the remaining batter..
Fold in milk and cocoa, fold it into a smooth batter.
Spoon the chocolate batter in the tin too, smooth it out.
Push the cherries into the batter, they will make the Donau waves ;))
Bake the cake for 20-25 minutes.
Let the cake cool completely.
Spread the buttercream on top of the cake.
We made the vanilla buttercream a day early, but you can also make it while the cake is cooling completely
Melt the chocolate au bain marie.
Stir the oil into the chocolate.
Let the chocolate cool.
Pour the chocolate on the cake.
Now pay close attention! Let the chocolate harden but not completely, because you will make waves using a fork
We sadly started a little too early with the waves!
Cut the cake with a warm knife, it cuts neater through the chocolate
With the cherries on top the waves luckily does not show much ;)) and the Donauwelle taste delicious!