Donauwelle – a typical German sheet cake

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I don’t know the proper translation for Donauwelle. Danube waves? No!!
It’s a light and dark cake batter, with cherries, baked on a baking tray and normally topped with a vanilla butter cream and a chocolate glaze, with a wave pattern in it. This recipe is not made with butter cream, but with curd cream, a little bit of butter, and whipped cream. This makes the whole thing a little lighter!
Donauwelle is widely popular and well-known.

I got this recipe from a very dear colleague at work, her mother has been baking Donauwelle this way for decades. Thank you very much!

I found the waves on the glaze not so easy to make. 🙂 At first I was a bit too deep, and then I didn’t have the same swing with the waves. But I’m sure it will be better next time! Practice makes perfect!
That’s why I didn’t photograph the whole tray, but only one piece of cake! 😛
But it tasted very delicious! The neighbours also enjoyed a few pieces.

More cakes from the tray:
Moist Chocolate Sheet Cake
Schoko Buttermilchkuchen vom Blech
Plum Crumble Cake
Tasty apple cake
Rhubarb crumble cake
Apple Cinnamon Treats
Lambada Delights

Donauwelle – a typical German sheet cake
  • 1 jar cherries (about 350 g drained weight)
  • 6 eggs, separated
  • 250 g softened butter
  • 250 g sugar
  • a pinch of salt
  • 350 g flour
  • 4 tsp baking powder
  • 40 g cocoa powder
  • 4 tbsp milk
Curd cream
  • 125 g softened butter
  • 50 g powdered sugar
  • 1 tsp vanilla extract
  • 500 g curd cheese (quark)
  • 500 g whipping cream
  • 200 g semibitter chocolate (couverture)
  • 1 tsp coconut oil
  1. Drain the cherries in a sieve. We don't need the juice.

  2. Line a baking tray with baking paper.

  1. Beat the softened butter with half the sugar until creamy and pale.

  2. Gradually stir in the egg yolks.

  3. Beat the egg whites with the remaining sugar and salt until stiff.

  4. Mix in the flour and baking powder.

  5. Fold the flour and the beaten egg whites into the butter mixture.

  6. Pour half of the batter onto the baking tray and smooth it down.

  7. Stir the sifted cocoa and milk into the other half.

  8. Spread the dark batter on the light batter.

  9. Spread the cherries on top.

  10. Bake in the preheated oven at 180° C for about 35 minutes.

  11. Leave to cool.

Curd cream
  1. Beat softened butter, icing sugar and vanilla extract until creamy.

  2. Add the curd and stir in briefly.

  3. Whip the cream until stiff.

  4. Fold into the curd mixture.

  5. Optional: To make the cake even more moist, you can soak (brush) the baked base with some milk.

  6. Spread the curd cream over the base and smooth it down.

  7. Chill for about an hour.

  1. Chop the couverture into small pieces.

  2. Melt in a bain-marie with the coconut oil. (Not too hot!)

  3. Mix well.

  4. Pour the icing onto the cake, smooth it out and immediately draw the typical pattern:

  5. To do this, take a cake comb (pastry card with serrations) and run it over the icing in a wave-like pattern. (If necessary, you can also use a fork).

  6. Refrigerate until ready to cut.

Enjoy baking!
Maggi & Family

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or, so I can see your creations.
Thank you!

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