Danube Waves Cake Donauwellen Kuchen
Indulge in the decadence of **Danube Waves Cake (Donauwellen Kuchen)**, a stunning German dessert that captivates both the eyes and the taste buds. With its signature wavy layers of vanilla and cocoa sponge cake, studded with tart sour cherries, this cake is a celebration of contrasting flavors and textures. Topped with a luscious custard-infused buttercream and a glossy dark chocolate glaze, it strikes the perfect balance between creamy richness and fruity brightness. Every slice reveals a mesmerizing pattern reminiscent of gentle waves, making it an elegant centerpiece for any gathering. Perfect for sharing, this crowd-pleasing recipe is as impressive as it is delicious. Whether you're savoring it with coffee or serving it as a show-stopping dessert, Donauwellen Kuchen brings a slice of German pastry perfection to your table!
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Recipe Information
Ingredients
- 250 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 4 whole Eggs
- 300 grams All-purpose flour
- 10 grams Baking powder
- 4 tablespoons Milk
- 2 tablespoons Cocoa powder
- 350 grams Canned sour cherries, drained
- 40 grams Vanilla custard powder
- 500 milliliters Milk for custard
- 50 grams Granulated sugar for custard
- 250 grams Unsalted butter, for buttercream
- 200 grams Dark chocolate, chopped
- 2 teaspoons Vegetable oil (for glaze)
Instructions
Preheat the oven to 175°C (350°F) and grease and line a 9x13 inch (23x33 cm) baking pan with parchment paper.
In a large mixing bowl, cream together 250g of butter and 200g of sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Sift together the flour and baking powder, then gradually fold it into the butter mixture.
Stir in 4 tablespoons of milk to create a smooth batter.
Divide the batter evenly into two bowls. Add 2 tablespoons of cocoa powder to one portion and mix well to create the chocolate batter.
Spread the vanilla batter evenly in the prepared baking pan, then top it with the chocolate batter. Smooth out the layers gently with a spatula.
Evenly distribute the drained sour cherries over the top of the batter, pressing them lightly into the surface.
Bake the cake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
While the cake cools, prepare the custard by whisking together 40g of custard powder, 500ml of milk, and 50g of sugar in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and let it cool to room temperature, stirring occasionally to prevent a skin from forming.
Beat 250g of butter until light and fluffy, then gradually add the cooled custard, a spoonful at a time, to create a smooth buttercream.
Spread the custard buttercream evenly over the cooled cake and refrigerate for 30 minutes to set.
For the chocolate glaze, melt 200g of chopped dark chocolate with 2 teaspoons of vegetable oil in a heatproof bowl over simmering water, stirring until smooth.
Pour the chocolate glaze over the buttercream layer and tilt the pan gently to spread it out evenly. Let the glaze set at room temperature or in the refrigerator.
Slice the cake into squares or rectangles and serve. For the traditional wave-like look, you can use a fork to create a wavy pattern in the chocolate before it fully sets.
Nutrition Facts
Calories |
7731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 514.7 g | 660% | |
| Saturated Fat | 312.6 g | 1563% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1891 mg | 630% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 711.0 g | 259% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 379.1 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 15.3 mcg | 77% | |
| Calcium | 1141 mg | 88% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 3188 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
