Donauwelle – a typical German sheet cake
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
- 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
- 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
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Drain the cherries in a sieve. We don't need the juice.
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Line a baking tray with baking paper.
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Beat the softened butter with half the sugar until creamy and pale.
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Gradually stir in the egg yolks.
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Beat the egg whites with the remaining sugar and salt until stiff.
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Mix in the flour and baking powder.
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Fold the flour and the beaten egg whites into the butter mixture.
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Pour half of the batter onto the baking tray and smooth it down.
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Stir the sifted cocoa and milk into the other half.
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Spread the dark batter on the light batter.
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Spread the cherries on top.
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Bake in the preheated oven at 180° C for about 35 minutes.
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Leave to cool.
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Beat softened butter, icing sugar and vanilla extract until creamy.
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Add the curd and stir in briefly.
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Whip the cream until stiff.
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Fold into the curd mixture.
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Optional: To make the cake even more moist, you can soak (brush) the baked base with some milk.
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Spread the curd cream over the base and smooth it down.
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Chill for about an hour.
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Chop the couverture into small pieces.
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Melt in a bain-marie with the coconut oil. (Not too hot!)
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Mix well.
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Pour the icing onto the cake, smooth it out and immediately draw the typical pattern:
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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).
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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 @sweetandspicy.de, so I can see your creations.
Thank you!
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