Description
Saftiger, zweifarbiger Rührteig mit feiner Butter-Note, getoppt von fruchtigen Kirschen, cremiger Vanillepudding-Schicht und glänzender Schokoglasur – zart, luftig, cremig und verführerisch schokoladig in jedem Bissen.
Ingredients
Scale
- 200 g Butter
- 200 g Zucker
- 5 Eier
- 300 g Mehl
- 2 TL Backpulver
- 1 EL Kakaopulver
- 2 Gläser Schattenmorellen (sour cherries)
- 750 ml Milch
- 2 Päckchen Vanillepuddingpulver
- 4 EL Zucker
- 175 g Butter, weich
- 200 g Kuchenglasur (Schokolade)
Instructions
- Preheat your oven to 175°C (347°F). Line a large baking sheet with parchment paper to prevent sticking and to make for easy removal later.
- In a large mixing bowl, combine 200 g butter and 200 g sugar. Using a hand mixer or stand mixer, beat them together for several minutes until the mixture is light, creamy, and pale in color. This step incorporates air for a fluffy cake base.
- Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Continue mixing until all 5 eggs are fully incorporated and the batter is smooth and uniform.
- Sift together 300 g flour and 2 teaspoons baking powder in a separate bowl. Gradually add the dry ingredients to the wet mixture, folding carefully with a spatula or mixing on low speed until just combined. Do not overmix as this can make the cake dense.
- Divide the batter: Spread two-thirds of the cake batter evenly onto the prepared baking sheet, using a spatula to create a smooth layer.
- To the remaining third of the batter, add 1 tablespoon of cocoa powder. Mix thoroughly until the batter is evenly chocolatey.
- Carefully spread the chocolate batter over the light batter on the baking sheet, creating a second layer. Try to cover the surface as evenly as possible.
- Drain the sour cherries (Schattenmorellen) thoroughly, reserving the juice for another use if desired. Evenly distribute the cherries over the entire surface of the batter, gently pressing them into the dough so they are slightly embedded.
- Place the baking sheet in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the cake comes out clean and the cake is lightly golden brown. Remove from the oven and allow to cool completely on a wire rack.
- While the cake is cooling, prepare the vanilla pudding: In a saucepan, combine 750 ml milk, 2 packets of vanilla pudding powder, and 4 tablespoons sugar. Cook the pudding according to the package instructions, stirring constantly until thickened. Remove from heat and let cool to room temperature, stirring occasionally to prevent a skin from forming.
- In a large bowl, beat 175 g of soft butter until light and creamy. Once the pudding has cooled completely (it should not be warm, or the butter will melt), add the pudding to the butter one tablespoon at a time, beating well after each addition. Continue until all the pudding is incorporated and the mixture is smooth and creamy.
- Spread the buttercream pudding mixture evenly over the cooled cake, using a spatula to create a smooth, even layer.
- Melt the 200 g chocolate cake glaze (Kuchenglasur) according to package instructions, either in a water bath or microwave, until it is smooth and pourable. Pour the glaze over the buttercream layer, using a spatula or the back of a spoon to spread it evenly over the entire surface.
- Allow the chocolate glaze to set completely at room temperature or in the refrigerator before cutting the cake into squares or rectangles for serving.
Notes
For best results, ensure both the cake and the pudding are completely cool before assembling with the buttercream and chocolate glaze. If you prefer, you can create a wavy pattern in the chocolate glaze with a fork before it sets to mimic the ‚waves‘ in Donauwellen. This cake is even more flavorful after resting overnight, as the flavors meld and the cake becomes extra moist.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 4 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
