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Donauwellen (translated Danube Waves) is a German classik cake. Yellow cake batter with juicy cherries, smooth cream and chocolate glaze.
Makes 1 Cake
You need additional:
ca. 350g canned cherries, drained
200 gramm butter
2 eggs (medium size)
175 ml cold milk
Preheat baking oven at 170 degrees celsius.
Line a square pan with baking parchment.
Add bag contents, 100 g butter, 2 eggs and 3 tablespoon milk into a large bowl. Mix until you have a smooth dough.
Pour half of the dough dough into baking pan.
To the rest of the dough ad bag contents with cocoa mixture and 1 tablespoon, mix again, and give on top.
Sprinkle over drained cherries. In the lower third of the oven dough now for about 40 minutes at 180 degrees (Celsius).
Allow to cool down.
The mixture for the layer is only mixed with 100 g of very soft butter and 125ml milk in a mixing mug and then is hit 2 minutes on the highest step creamy. Then it can be given on the ground and be smoothed.
Heat up the bag with chocolate glaze on medium heat in a water bath. Cut an edge of the bag. Pour over filling. With a fork you can form some waves on the cake.