Temperate butter and eggs
Warm ingredients combine evenly in the stirring dough. Cold eggs can let the butter spread out and create an irregular crumb.
German Recipe
Donauwelle cake with buttercream
Mix butter, sugar and eggs creamy, add flour and baking powder. Spread lightly, mix the rest with cocoa and over. Spread cherries on the dough and bake. Mix pudding and butter in room warm with butter cream. Apply cream, cool and cover with chocolate.
Total time
1 hr 25 min
Calories
460 kcal
Servings
12 servings
Difficulty
Medium
Why this recipe works
Donauwelle succeeds with butter cream
Spread cherries on the dough and bake. Mix pudding and butter in a warm room with butter cream. Apply cream, cool and cover with chocolate.
German Recipes
Fruit
Recipe
Donauwelle cake with buttercream
Mix butter, sugar and eggs creamy, add flour and baking powder. Spread lightly, mix the rest with cocoa and add over.
Ingredients
12 servings
Method
-
1
Stirred dough
Mix butter, sugar and eggs creamy, add flour and baking powder.
-
2
Layers
Haelte brightly spread, mix the rest with cocoa and add over it.
-
3
Cherries
Spread the cherries on the dough and bake.
-
4
Cream
Stir pudding and butter in room warm with butter cream.
-
5
Glaze
Apply cream, cool and cover with chocolate.
Kitchen know-how
Tips for Donauwelle cake with buttercream
Drain cherries very well
Wet cherries add too much juice to the dough and the cream. After the sieve, dry briefly on kitchen paper before lying on the dark dough.
Matching pudding and butter
For smooth butter cream, boiled pudding and butter must have the same room temperature. Mix the pudding into the foamy butter in proportion.
Variations
How to adapt this recipe
Mix the envelope with 100 millilitres of hot cream to a ganache and add lukewarm to the chilled butter cream. This keeps the coating a little softer.
Dissolve a teaspoon of soluble espresso powder in the still warm vanilla pudding. The tart coffee complements chocolate and sour cherries without changing the layer.
Nutrition per serving
460kcal
50.0 gCarbohydrates
7.0 gProtein
24.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Donauwelle cake with buttercream
The heavy cherries sink during baking through the dark into the light dough. This creates the characteristic wave-shaped border in the cut.
Keep the bowl briefly over lukewarm water and stir until butter and pudding combine. In contrast, short cooling helps with warm cream.
Let the glaze become firm but not ice cold and use a warm, dry knife. Clean the blade after each cut and heat it again.
Well covered, it remains fresh for about three days. Temperate 15 minutes before serving, so that butter cream and chocolate layer are not unpleasantly hard.
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