Description
Fluffiger Rührteig mit feinen Kirschen, marmoriert mit zartem Kakao, bedeckt von samtiger Vanillecreme und glänzender Schokoglasur – Donauwelle überzeugt mit saftigem Biss, fruchtiger Frische und cremiger Süße.
Ingredients
Scale
- 3 Eier
- 175 g Zucker
- 175 ml Öl
- 175 ml Milch
- 350 g Mehl
- 3 TL Backpulver
- 1 EL Kakaopulver
- 1 EL Milch
- 1 Glas Sauerkirschen
- 1 Päckchen Kochpuddingpulver mit Vanillegeschmack
- 400 ml Milch
- 2 EL Zucker
- 250 g Butter
- 200 g Zartbitterschokolade
- 5 EL Nutella
- 1 EL Öl
Instructions
- Begin by preparing the vanilla pudding for the cream. Remove the butter from the refrigerator, cut it into pieces, and place it in a bowl so it can soften to room temperature. In a separate bowl, mix the vanilla pudding powder with 50 ml of the milk and 2 tablespoons of sugar until smooth. Bring the remaining 350 ml of milk to a boil in a saucepan. Once boiling, stir in the pudding mixture and bring it to a short boil again while whisking constantly to prevent lumps. Pour the hot pudding into a clean bowl and immediately cover the surface with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming. Allow the pudding to cool completely to room temperature.
- While the pudding cools, prepare the cake base. Preheat your oven to 180°C (top and bottom heat). Lightly grease a deep baking tray. In a large mixing bowl, beat the eggs with 175 g sugar until the mixture is thick, pale, and creamy. While mixing, slowly pour in 175 ml of oil in a steady stream. In another bowl, combine 350 g flour and 3 teaspoons of baking powder. Alternately add the flour mixture and 175 ml of milk to the egg mixture, stirring gently after each addition until a smooth batter forms.
- Spread half of the batter evenly onto the prepared baking tray, using a spatula to smooth the surface. To the remaining batter, add 1 tablespoon of cocoa powder and 1 tablespoon of milk, stirring until fully incorporated. Carefully spread the cocoa batter on top of the light batter, trying not to mix the layers. Drain 1 jar of sour cherries well and evenly distribute the cherries over the top of the cocoa layer, gently pressing them in.
- Place the tray in the preheated oven and bake for approximately 25-30 minutes, or until a toothpick inserted into the cake comes out clean and the surface is lightly golden. Remove the cake from the oven and allow it to cool completely in the tray.
- Once the cake and pudding are both at room temperature, continue with the cream. Beat the softened butter with a hand mixer until it is creamy and smooth. Remove the plastic wrap from the cooled pudding. Gradually add the pudding to the butter, one spoonful at a time, beating well after each addition until a smooth, fluffy cream forms. If the cake base is still warm, refrigerate the cream until ready to use.
- Evenly spread the butter-pudding cream over the cooled cake base using a spatula, making sure to reach all edges. Smooth the surface. Place the cake in the refrigerator to chill and allow the cream to set.
- For the chocolate glaze, chop 200 g of dark chocolate and place it in a heatproof bowl. Set the bowl over a pot of gently simmering water (double boiler) and stir until the chocolate is completely melted. Remove from heat and stir in 5 tablespoons of Nutella and 1 tablespoon of oil, mixing until the glaze is glossy and fluid.
- Pour the chocolate glaze evenly over the chilled cake, spreading it with a spatula or a wide knife to completely cover the cream layer. For the classic Donauwelle wave effect, use a fork to make wavy lines in the still-warm glaze. Return the cake to the refrigerator to allow the glaze to set fully before cutting into pieces and serving.
Notes
For best results, ensure the pudding and butter are both at room temperature before mixing the cream to prevent curdling. You can prepare the cake a day ahead and store it in the refrigerator to allow the flavors to meld and the glaze to set firmly. Donauwelle is traditionally cut into squares or rectangles before serving. Optionally, you can use a fork to create the signature wave pattern in the chocolate glaze before it sets.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
