Tempering butter and eggs
Ingredients warm in the room combine evenly in the batter. Cold eggs can flake the whipped butter and create an irregular crumb.
German Recipe
Donauwelle cake with buttercream
Mix butter, sugar and eggs until creamy, mix in flour and baking powder. Spread half of the mixture lightly, mix the rest with cocoa and pour over it. Spread cherries on the dough and bake. Stir the pudding and butter into the buttercream while still warm. Apply the cream, cool and cover with chocolate.
Total time
1 hr 25 min
Calories
460 kcal
Servings
12 servings
Difficulty
Medium
Why this recipe works
How to make a Donauwelle cake with butter cream
Spread the cherries on the dough and bake. Stir the pudding and butter into the buttercream. Apply the cream, cool and cover with chocolate.
German Recipes
Fruit
Recipe
Donauwelle cake with buttercream
Creamy mix butter, sugar and eggs, work in flour and baking powder. Spread half of the mixture lightly, mix the rest with cocoa and pour over.
Ingredients
12 servings
Method
-
1
Stirring pastry
Creamy whisk butter, sugar and eggs, mix in flour and baking powder.
-
2
Layers
Spread half of the mixture lightly, mix the rest with the cocoa and pour over.
-
3
Cherries
Spread the cherries on the dough and bake.
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4
Cream
Stir the pudding and butter into the buttercream.
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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 sieving, dry briefly on kitchen paper before lying on the dark dough.
Adjust the pudding and butter
For smooth buttercream, the cooked pudding and butter must be at the same room temperature. Stir the pudding into the frothy butter in portions.
Variations
How to adapt this recipe
Mix the couverture with 100 millilitres of hot cream to a ganache and pour lukewarm on the chilled buttercream. This will make the coating a little softer.
Dissolve a teaspoon of instant espresso powder in the still warm vanilla pudding. Tart coffee complements chocolate and sour cherries without changing the layering.
Nutrition per serving
460kcal
50.0 gCarbohydrates
7.0 gProtein
24.0 gFat
Values are estimates 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 through the dark into the light dough during baking. This creates the characteristic undulating border during the cut.
Keep the bowl over lukewarm water for a short time and continue stirring until butter and custard combine. If the cream is too warm, a short cooling process will help.
Only let the glaze become firm but not ice cold and use a warm, dry knife. Clean the blade after each cut and reheat.
Cover well and keep fresh for about three days. Keep at a temperature of 15 minutes before serving so that the buttercream and chocolate layer are not unpleasantly hard.
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