Apr 252008

donauwelle-slice.jpg

This shows the inside of one of my favorite cakes, Donauwelle.

I absolutely LOVE this cake.

Tart Cherries mixed in black and white cake, topped with buttercream and a thin layer of chocolate. What’s not to love?

Well…if you ask my kids (who unfortunately don’t eat this cake), it’s the cherries that they don’t love! LOL

So when I make this cake, I know right away I will gain some weight. But hey! I am good enough, I am smart enough and people like me (SNL, was it Stuart Farley? The guy always looking in the mirror)

If you are interested in the recipe, click on more.

Ingredients:

– For the Cake:

  • 2 sticks + 2 tbs of margerine (250 gram)
  • 1 tsp of vanilla extract (guessing here. One pack of vanilla sugar is what I am using)
  • 1 1/4 cup of sugar (250 grams)
  • 5 egg white
  • 5 egg yolks
  • 2 cups of flour (350 grams)
  • 1 tsp of baking powder
  • 1 can of pitted tart cherries in water (if you can find it)
  • 2 tsp of cocoa powder

For the buttercreme:

  • 2 egg yolk
  • 2 tsp of rum or rum imitation
  • 2 sticks and 2 tbs of margerine or butter(25o grams)
  • 1 1/2 cups of powdered sugar (250 grams)

Directions for cake:

  1. Beat margerine until soft.
  2. Gradually add sugar, then Vanilla, then egg yolk.
  3. Mix flour with baking powder, sift and mix into the mixture.
  4. Beat egg white in separate bowl until stiff. Lift under your dough. Don’t stir it in. Lift it under. It will make the dough lighter.
  5. Sift your cocoa powder over 1/2 of your dough and mix in.
  6. Drain water from cherries.

donauwelle-1.jpg

7. Line your bar pan (I use a German baking sheet shown here. Bar pan is the closest American thing I know) with parchment paper.

donauwelle-2.jpg

8. Spread your white dough out evenly.

donauwelle-3.jpg

9. Spread your chocolate dough on top of the white one and place cherries on top.

You will want that whole can of cherries on there. It’s the best part of the cake.

donauwelle-4.jpg

10. Bake cake at 350 for 25 to 3o minutes.

When you take it out, flip it upside down. Wipe over the parchment paper with cold wet towel. That will help getting the parchment paper off easier. Take paper off. 

donauwelle-5.jpg

11. Flip cake back right side up.

I use a cheap food tray for all that flipping.

donauwelle-cake.jpg

12. While cake cools, mix your buttercream. Spread over cool cake.

13. Heat up semi sweet chocolate (Ghiradelli works great) and spread over buttercream.

14. Cool cake and keep in fridge. It tastes delicious when cold.

Beate

Stay at Home Mom of Three, Splitcoast Team Member and Copic and Spellbinders die Lover.

39 Responses to “Donauwelle”

  1. That looks fantastic! Unfortunately, I can’t eat anything with wheat and other flours just aren’t the same. BUT, maybe I’ll try it anyway. Can’t hurt and as you said, “What’s not to like?”

  2. You could always freeze some of it for later……into 4 piece portions of something like that!

  3. Wow! Thanks for the picture directions too!

  4. Oo-Ah-Oo-Ah! That looks yummers Beate! Thanks for the recipe…maybe my 17&20 year olds would like it. What is the size of your pan? Hope you’re babe’s bday is very happy!

  5. OH MY WORD!! This cake has all my favorite things!! I cannot believe there is a human on earth that isn’t ecstatic about the cherries in this – I can’t wait to make it!! THank you!!

  6. I think I’m going to go to HEB and buy all the stuff for this in the morning. . . and bake it tomorrow while Mike golfs. I miss you, my friend, but I’ll think of you while I chow down!

  7. Hallo Beate,

    das ist auch mein Lieblingskuchen. Erinnert dich sicher stark an Deutschland.

    Liebe Grüße
    Andrea

  8. Ohhhhh yum!!!! I love that quote…..my dd and I often say that to each other!!! LOL And YUM again!! Thank you so much for sharing your wonderful recipes!!

  9. Okay Beate – how can you post this and not send me a piece of your DONAUWELLE??? I haven’t made one in a long time….but I remember being a little girl and my mom would make it too and I always got so excited….I just loved them so much!!!

    Now I can not effort eating them anymore since they stick right to my hips…LOL!!!

  10. Yummy! This looks so grubalicous! thanks for sharing the recipe–I’m totally making it this weekend! and you are definitely good, smart and people pretty much LOVE ya! ps- Stuart Smalley :)

  11. Looks yummy! Thanks for the recipe!!

  12. That looks yummy. I think I am hungry now.

  13. You’re killin’ me! Do your talents ever cease, gal??? Thanks for sharing what looks to be a most yummy recipe!

  14. viel danke, beate!

  15. Ok, Beate. I have worked REALLY hard and lost 30 lbs since Christmas. I just gained 15 of them back just looking at these pictures! Oh geeze…..

  16. O Gott…..Beate mein Lieblingskuchen!!!!…..mir laeuft das Wasser im Mund zusammen…..sooooooo gut!!!!

  17. This look really yummy! What we do here when we want to eat something that will make us take some weight if we eat it all by ourself… we make it, eat once and give the rest away! :) Everyone is happy this way! We call that sharing calories! :) LOL

  18. Oh my goodness!! This is just what I need to make for my father-in-law’s birthday tomorrow!! (He is a native of Göppingen and would LOVE this cake (as would the rest of us!!). Danke mein Freund!! (By the way I loved that SNL sketch, too! “Cept it was Stuart Smalley . . .)

  19. Oh this looks yummy… Could you tell me what lifting under means when adding egg whites??I might like to make one of these. Thanks for the great recipe.

  20. This looks decadent! I can’t wait to try it! I thank you (for the recipe)…my hips however…. 😉

  21. Janean C……I think what “lifting” means is to fold in the egg whites into the batter. Folding in gently, rather than mixing it in or stirring, prevents the egg whites from deflating and makes the cake light.

  22. All I can say is “YUMM-O” (Rachael Ray’s favorite word!) I can’t wait to try this cake, Beate. did you eat this growing up in Germany, or is it something you just made up?

    barb

  23. Mmmmmmmm… my mouth is watering. Thanks, Beate.

  24. Since the frosting for this is buttercreme. Just for correction purposes, shouldn’t the second to last ingredient in the buttercreme recipe be butter?

  25. Mmmm cherries! Looks fantastic Beate! My favorite cake is Black Forest Cherry so I am all about chocolate and cherries! I may have to consider making this for a dessert night my friends and I are having. Although I was going to make cheesecake… Decisions, decisions!

  26. hmmmmmm …. lecker. muss ich auch mal wieder machen.

    liebe gruesse

  27. Beate,

    This is like one of my all time favorite cakes!!! One of my friends in Germany use to make it for me at least once a month!! My uncle use to make it for us at big family get togethers in Germany. Makes me homesick!!

  28. AMAZING! Now you are doing cake tutorials!!! Is there a limit to your amazing talent?? I think not!! So glad you bless so many lives . . . including mine! Thanks for the great recipe!

  29. Beate, der Kuchen sieht so lecker aus. Ich konnte nicht widerstehen und habe heute auch einen gemacht.

    http://scrapbookwelt.blogspot.com/2008/05/donauwelle.html

  30. Yum-O!! Lovin’ your recipes, Beate, and this one looks like something my whole family would love . . . must try!

  31. meine Donauwelle ist nun auch leer … habe mir eben das letzte Stück zum Latte Macchiato gegönnt. Und über die anderen Stücke durften sich heute meine Kollegen freuen. :-)

  32. I’ve been meaning to email you privately about both of your cakes, but forget too. Then this morning I remembered you could leave a post under it. These cakes, everytime I see them on here, makes me so hungry for them. Guess I will have to make one soon – but only when I have a place to take them (to keep them out of my house). I really don’t like cherries, but I know if the cakes were in my house-I’d eat the whole thing. YUMMY looking; thanks for sharing the recipes.

  33. Just got back from Germany where I had the pleasure of eating some of this wunderful cake.
    Thank you so much for posting the rezept, the ingredients for the buttercream says 2 sticks and 2 tbs of powdered sugar (25o grams) I do believe that was ment to read butter please let me know if that is correct..Thank you again so much I will soon try my luck at making it. Schoenen guten Abend und nochmals vielen Dank. Maria

  34. Beate HELP !!! I am trying to bake the cake, The ingredients for the cake calls for backing powder, the direction for the cake says backing soda this is a big S O S please help.
    Thanks you ever so much

    Maria
    —–

  35. omg awesome looking cake! am going 2 make for German friend she will love it (ooh and so will i)LOL:) oohhh and janean the second 2 last ingredient IS butter… and maria the recipe and the ingredients both say baking powder LOL

  36. i really love Cakes and i am always looking for some new cake recipes on the internet.*-.

  37. Cake recipes are the specialty of my best friend, my favorite ones are those exotic fruit cakes:.’

  38. i love to eat cakes and bake them too that is why i am always on the lookout for cake recipes`’;

  39. Hallo Beate,
    der sieht sehr lecker, aber für mich etwas dünn aus. Sollte er nicht etwas dicker sein? So kenne ich ihn zumindest aus Hessen.

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