Donauwelle Cake Recipe In English Food

DONAUWELLE (DANUBE WAVE CAKE) / SCHNEEWITTCHENKUCHEN (SNOW WHITE CAKE)

Steps:

• To start the German buttercream: In a large saucepan or small pot beat the egg yolks together, then slowly add the milk beating until smooth. Add the sugar and cornstarch and whisk until smooth.
• Heat the pan over medium heat, whisking constantly until the mixture is very thick and easily coats the back of a spoon and/or reaches a temperature of 180°F/80°C with an instant read thermometer, about 10 to 15 minutes total.
• Remove from the heat, whisk in vanilla until smooth, then use a rubber spatula to scrape the pastry cream mixture into a bowl. It will cool faster if it's spread out in a wider bowl or container. Press a piece of plastic wrap directly onto the surface of the custard so it doesn't form a skin. Cool it to room temperature. (You can do this step up to 2 days in advance and refrigerate it until needed. In that case, bring it back to room temperature before using.)
• To make the cake: Preheat the oven to 350°F / 180°C with the rack in the lower third of the oven. Line a 9-by-13-inch (24-by-32-cm) rectangular cake pan with parchment paper with some overhang around the sides to help you lift the cake out of the pan after assembling. Lightly grease the parchment.
• Combine the flour, baking powder, and salt in a mixing bowl and set aside.
• Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy (about 2 to 3 minutes). Add the eggs, one at a time, beating between additions until smooth. Scrape down the sides and beat in the vanilla.
• Add the flour mixture in 2 additions and beat just until combined.
• Evenly spread about ⅔ of the cake batter into the prepared pan.
• Sift the cocoa powder into the remaining batter and add the milk. Mix until just combined, then carefully spread it over the top of the light-colored batter. The best way to do this is to dollop spoonfuls of chocolate batter over the vanilla layer and then carefully spread the batter until the chocolate layer is even. Do not swirl them together!
• Evenly distribute the drained sour cherries over the batter. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean. Leave the cake in the pan but cool it completely before decorating, about 1 to 1 ½ hours.
• To finish the German buttercream: The pastry cream and butter should both be at room temperature before proceeding with this next step. Add the butter to the bowl of an electric mixer fitted with the whisk attachment and beat until very light and creamy (about 2 minutes).
• With the mixer running on medium speed, add the pastry cream a little at a time until completely combined. Scrape down the sides and then continue beating for another minute to ensure it's smooth and creamy.
• Spread the buttercream on top of the cooled cake, and cover with plastic wrap directly in contact with the buttercream. Chill the frosted cake for at least 1 hour or overnight.
• To make the chocolate ganache: Add the chopped chocolate to a medium mixing bowl. Then heat the cream in a small saucepan over medium-high heat until steaming but not quite boiling. Pour the cream over the chocolate and let it sit for 2 minutes, then gently stir together until smooth.
• To assemble the Donauwelle: Remove the plastic wrap from the cake and pour the ganache over the top. Instead of spreading it with a spatula, carefully tilt the cake from side to side as needed to ensure even coverage. Allow it to cool for about 10 to 15 minutes at room temperature, and if the cake was already relatively cold it shouldn't take long for the ganache to start to thicken and set. (To test how much it has set, poke the ganache in one of the corners with the tip of a fork or knife to see if it leaves a clear impression. If it's still too soft, your waves will look messy.)
• Once it has set enough, if desired, use a fork or a pastry comb to lightly drag over the top and create a wavy pattern.
• Cool the cake completely in the fridge for about 30 to 45 minutes to allow the ganache to fully set.
• Use the parchment paper overhang to carefully lift the cake out of the pan and set it on a large cutting board. Peel down the 4 sides of parchment paper to expose the edges of the cake. Cut into 15 rectangular slices (into thirds lengthwise and fifths crosswise). You may also cut the cake into smaller pieces if you prefer.
• Refrigerate leftover cake slices for up to 3 days, but bring them back to room temperature before serving for the best texture.

DANUBE WAVES CAKE (DONAUWELLEN KUCHEN)

Steps:

• Cake: Preheat the oven to 375 degrees F.
• Grease a 12 x 8 pan.
• Beat the butter, eggs and sugar together until sugar is dissolved.Add the flour.
• Spread half of the batter into the pan.
• Add cocoa and milk to remaining batter, mix well and spread over the top.
• Bake for 30-40 minutes until done.
• Let cool for approximately one hour.
• For Filling: Drain the cherries, saving 1 cup plus 2 tablespoons of the juice.
• Heat the juice, sugar and cornstarch slowly, stirring constantly.
• Add the cherries.
• When the mix has thickened, set aside to cool.
• For Cream: Cook the pudding according to the package directions with the milk and sugar Let cool to room temperature.
• Beat the butter until creamy and add the pudding spoon by spoon while beating Let rest a few minutes.
• Assembly: Spread the cherry mix on top of the cake and cover with the cream.
• Drizzle melted chocolate over the top.

GERMAN DONAUWELLE KUCHEN

Steps:

• Mix the pound cake mix as directed on the box.
• Put 1/2 of the batter in a greased 9"x14" pan or a springform pan.
• Mix in cocoa powder in the rest of the batter to turn dark brown. Gently spoon over the vanilla batter. (Use a spatula and "lay" it onto the other batter, as opposed to dropping.).
• Lay cherries on top in rows, 1" away from each other. Do not press in, they will sink in while baking.
• Bake 40 minutes at 350 (or until done). Let the cake cool completely.
• Make the german buttercreme according to clara 12's Recipe #58987. And spread a rich layer (about half an inch thick) over the top of your cake when cool.
• Finally pour one bottle of Magic Shell ice cream topping on top. Tilt cake to cover. And enjoy!

DONAUWELLEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x18 inch rimmed baking sheet or jelly roll pan or line with parchment paper.
• In a large bowl, cream together the butter and 1 cup sugar using an electric mixer. Mix in the eggs one at a time, then stir in the vanilla. Combine the flour, salt, and baking soda; quickly fold into the egg mixture.
• Spread 2/3 of the batter in the bottom of the prepared baking sheet. Stir the cocoa powder and 1 tablespoon of milk into the remaining batter just until blended. Spread evenly over the vanilla layer. Pat the cherries dry with paper towels, and sprinkle them evenly over the top of the cake batter.
• Bake the cake in the preheated oven, until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Let cool.
• In a small bowl, whisk together the cornstarch and 1/2 cup sugar. Heat the milk in a small saucepan just until hot but not boiling. Whisk in the cornstarch mixture, and bring the mixture to a boil. Simmer, stirring constantly, until the mixture thickens, about 2 to 3 minutes. Remove from heat and stir in the vanilla. Spread the thickened custard over the surface of the cake and refrigerate overnight.
• For the chocolate topping, place the chocolate chips in a microwave-safe bowl. Heat at 30 second intervals, stirring each time, until just melted and smooth. Stir in the oil. Working quickly, spread the chocolate over the chilled custard layer. If you like, you can use the tines of a fork or a cake comb to make "waves." When the chocolate is set, cut the Donauwellen into about 20 squares to serve.

DONAUWELLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
• Sift together the flour and baking powder in a bowl; set aside. Beat 1 cup plus 2 tablespoons margarine with an electric mixer in a large bowl until fluffy. Beat in the white sugar, vanilla extract, and 5 egg yolks. Stir in the flour mixture until just combined.
• Beat egg whites until foamy in a large glass or metal mixing bowl. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Use a rubber spatula or wire whisk to gently fold 1/3 of the egg whites into the batter, keeping as much volume as possible. Add the remaining egg whites, folding just until incorporated.
• Pour half of the batter into a separate bowl. Sift the cocoa powder into one bowl of batter. Stir until just combined. Pour the white batter into the prepared baking dish, then spread the chocolate batter over. Arrange the tart cherries on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• To make the buttercream, beat 1 cup plus 2 tablespoons margarine, confectioners' sugar, rum, and 2 egg yolks until light and fluffy. Spread over cooled cake. Refrigerate cake until ready to serve.