Donauwelle
Directly translated it means "Danube Wave" is a cake I grew up with. The recipe was given to me by my first boyfriends mother. She was a great baker of cakes. She had used it for years, so I do not really know, where it originated, but it is at least 40+ years old. I have to warn you that it is a bit more time consuming than the usual, but oh it is so worth it. So let's get to it!
Ingredients for the cake bottom:
2 + 1/2 stick of butter or 250 gr
1/2 pound of sugar or 250 gr
5 eggs
14 oz. flour or 400 gr.
1 Teaspoon baking powder
1/4 cup milk
2 Tbsp. Cacao powder
about 1 pound of cherries (pitted, in light syrup, or referred to as Morrello Cherries)
Prepare dough using all of the ingredients, then separate dough in 2 halves and add to one of them the 2 Tbsp. of Cacao.
Spread darker dough on bottom of greased rimmed cookie sheet and then spread the light colored dough on top. You avoid mixing them if you put big spoons full of the light color like polka dots on the dark dough and then spread the dots so they merge.
Then line the cherries up and push lightly in dough. Bake for 30 min. in preheated oven at 392 F
or 200 C. May want to check after 20 min.. Make a probe with the stick. It depends a bit on the oven, and it may be done after 25 min.
Let cool completely prior to adding creme.
Below are the photo's I took of my recent endeavor:
Directly translated it means "Danube Wave" is a cake I grew up with. The recipe was given to me by my first boyfriends mother. She was a great baker of cakes. She had used it for years, so I do not really know, where it originated, but it is at least 40+ years old. I have to warn you that it is a bit more time consuming than the usual, but oh it is so worth it. So let's get to it!
Ingredients for the cake bottom:
2 + 1/2 stick of butter or 250 gr
1/2 pound of sugar or 250 gr
5 eggs
14 oz. flour or 400 gr.
1 Teaspoon baking powder
1/4 cup milk
2 Tbsp. Cacao powder
about 1 pound of cherries (pitted, in light syrup, or referred to as Morrello Cherries)
Prepare dough using all of the ingredients, then separate dough in 2 halves and add to one of them the 2 Tbsp. of Cacao.
Spread darker dough on bottom of greased rimmed cookie sheet and then spread the light colored dough on top. You avoid mixing them if you put big spoons full of the light color like polka dots on the dark dough and then spread the dots so they merge.
Then line the cherries up and push lightly in dough. Bake for 30 min. in preheated oven at 392 F
or 200 C. May want to check after 20 min.. Make a probe with the stick. It depends a bit on the oven, and it may be done after 25 min.
Let cool completely prior to adding creme.
Below are the photo's I took of my recent endeavor:
Creme/toppings
Ingredients for the Butter Cream:
2 + 1/2 stick butter or 250 gr.
1 package vanilla pudding powder to make 2 cups of pudding using a little less milk than required so the pudding is denser.
Mix both together at room temperature and spread on the cake.
1 package of tea biscuits (see photo below). They are sold at various grocery stores under various brand names.
1 small bottle of cherry brandy (see photo below) sold at any liquor store
Use a baking brush and brush some cherry brandy on bottom of biscuits and layer them on the cake, once all covered do the same to the top of the biscuit.
Melt chocolate glaze (about 1 cup) and brush on top of biscuit.
You are done!!!!
Enjoy!
Ingredients for the Butter Cream:
2 + 1/2 stick butter or 250 gr.
1 package vanilla pudding powder to make 2 cups of pudding using a little less milk than required so the pudding is denser.
Mix both together at room temperature and spread on the cake.
1 package of tea biscuits (see photo below). They are sold at various grocery stores under various brand names.
1 small bottle of cherry brandy (see photo below) sold at any liquor store
Use a baking brush and brush some cherry brandy on bottom of biscuits and layer them on the cake, once all covered do the same to the top of the biscuit.
Melt chocolate glaze (about 1 cup) and brush on top of biscuit.
You are done!!!!
Enjoy!
Cake freezes well for weeks and you can cut along the biscuits for portioning.
PS. This recipe is for use, but not to be sold. If you pass this recipe on, please cite my site.
Thanks.
PS. This recipe is for use, but not to be sold. If you pass this recipe on, please cite my site.
Thanks.