Description
Luftiger Rührteig trifft auf saftige Sauerkirschen, schokoladige Wellen und zarte Buttercreme. Die Donauwellen-Torte besticht durch ihr marmoriertes Aussehen und eine ausgewogene Balance aus süß, fruchtig und cremig.
Ingredients
Scale
- 500 g Sauerkirschen (sour cherries)
- 125 g Butter
- 125 g Zucker
- 3 Eier (eggs)
- 200 g Mehl (flour)
- 1/2 Päckchen Backpulver (baking powder)
- 2 EL Milch (tablespoons milk)
- 1 EL Kakaopulver (cocoa powder)
- Fett für die Form (grease for the baking pan)
- Mehl für die Form (flour for the baking pan)
- 450 ml Milch (milk, for the cream)
- 1 Päckchen Vanillepuddingpulver (vanilla pudding powder)
- 50 g Zucker (for the cream)
- 150 g weiche Butter (soft butter)
- 125 g Zartbitterkuvertüre (dark couverture chocolate)
- 25 g Palmfett (vegetable fat, e.g., coconut oil)
- Sahne (whipped cream, for decoration)
- Cocktailkirschen (cocktail cherries, for decoration)
Instructions
- Begin by preparing the cherries: Wash the sauerkirschen (sour cherries) thoroughly under cold water. Remove the pits from the cherries and set them aside to drain well. If you are using jarred or canned cherries, drain them thoroughly in a colander.
- Prepare the baking pan: Grease a 26 cm springform pan generously with butter or oil, then dust it lightly with flour to prevent the cake from sticking during baking.
- Preheat your oven to 175°C (top/bottom heat), 150°C (convection), or gas mark 2. This will ensure the oven is ready when your cake is assembled.
- Make the cake batter: In a large bowl, beat the butter and sugar together with an electric mixer until the mixture is pale and creamy. Add the eggs one at a time, beating well after each addition to fully incorporate them and create a smooth batter.
- In a separate bowl, mix together the flour and baking powder. Gradually add the flour mixture to the butter-sugar-egg mixture, mixing gently until a smooth, even batter forms.
- Pour half of the batter into the prepared springform pan and spread it evenly across the bottom using a spatula.
- To the remaining half of the batter, add the cocoa powder and 2 tablespoons of milk. Stir thoroughly until the cocoa is fully incorporated and the batter is evenly chocolate-colored.
- Carefully spread the chocolate batter on top of the light batter already in the pan, using a spatula or the back of a spoon to create an even layer without mixing the two batters.
- Distribute the prepared cherries evenly over the top of the cake batter, gently pressing them into the batter so they are slightly embedded but still visible.
- Bake the cake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean and the surface is golden and set. Remove the cake from the oven and allow it to cool completely in the pan.
- While the cake is cooling, prepare the vanilla buttercream: In a small bowl, mix the vanilla pudding powder, 50 g sugar, and 6 tablespoons of the 450 ml milk to form a smooth paste. Heat the remaining milk in a saucepan until it just comes to a boil.
- Pour the pudding mixture into the hot milk while whisking constantly. Bring the mixture to a boil again, stirring all the time until it thickens to a pudding-like consistency. Remove from the heat, place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and let it cool completely to room temperature.
- Once the pudding is cooled, beat the soft butter in a large bowl until it is light and creamy. Add the cooled vanilla pudding one tablespoon at a time, beating well after each addition to ensure the cream stays smooth and does not curdle.
- Remove the cooled cake from the pan and place it on a serving plate. Spread the prepared buttercream evenly over the entire surface of the cake using a spatula, making sure to create a smooth, level layer. Place the cake in the refrigerator for about 2 hours to allow the cream to set.
- Prepare the chocolate glaze: Chop the dark couverture chocolate into small pieces and place it in a heatproof bowl together with the palm fat (or coconut oil). Melt the mixture gently over a pot of simmering water (double boiler), stirring frequently until the chocolate and fat are fully melted and smooth.
- Remove the cake from the refrigerator. Pour the melted chocolate glaze over the buttercream layer, quickly spreading it evenly with a spatula. For the traditional ‚wave‘ pattern, gently drag a cake comb or fork through the glaze before it sets to create a wavy effect.
- Place the cake back in the refrigerator for at least 30 minutes or until the chocolate glaze has set and become firm.
- Just before serving, decorate the cake with rosettes of whipped cream (Sahne) and cocktail cherries (Cocktailkirschen) for a festive and classic Donauwellen-Torte appearance.
Notes
Make sure all ingredients for the buttercream, especially the butter and pudding, are at the same temperature before mixing to avoid curdling. You can prepare the cake base a day in advance and assemble the cake later for convenience. For the best result, use high-quality dark chocolate for the glaze. Adjust the sweetness to your liking, and feel free to use canned or jarred sour cherries if fresh ones are not available.
- 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
