DONAUWELLEN - THREE LAYER PUDDING CAKE
Donauwellen literally means "Danube Wave" in German. This cake derives its name from the wavy effect of the three layers. Recipe: About.com Photo: Allrecipes.com
Provided by Ellen Bales
Categories Cakes
Time 2h5m
Number Of Ingredients 19
Steps:
- 1. In a large bowl, cream the butter and sugar together and add eggs, one at a time, beating well; add vanilla. Add the flour mixed with baking powder and mix. Beat in enough milk to make the dough spreadable (brownie batter consistency). Pour half the mixture into a greased 9x13-inch baking pan.
- 2. Mix the other half with the cocoa powder and about 1 Tbsp. milk so that the batter stays the same consistency. Smooth over the top of white batter. Swirl a bit for a wavy effect.
- 3. Drop the drained, pitted cherries evenly over the top of the batter. Bake in a preheated 350-degree oven for 35 minutes. Cool completely in the pan.
- 4. While the cake is cooling, start the pudding according to package directions, using two cups of milk. Cover the pan and let the pudding cool completely to room temperature.
- 5. Beat the softened butter with the powdered sugar until light and fluffy. The pudding and the butter must be the same temperature or the emulsion you are creating will not work.
- 6. Mix the pudding by the spoonful into the butter mixture and whip until light and fluffy. Spread over the cooled cake.
- 7. Melt the chocolate on the stove. Mix it with the powdered sugar and add hot water to create a spreadable frosting. Spread on top of the butter cream. Refrigerate cake until ready to serve.
- 8. Cut with a wet knife and wipe off between cuts.
DONAUWELLE
Tart cherries mixed in black and white cake, topped with buttercream.
Provided by CobaltSerenity
Categories Desserts Chocolate Dessert Recipes
Time 1h50m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
- Sift together the flour and baking powder in a bowl; set aside. Beat 1 cup plus 2 tablespoons margarine with an electric mixer in a large bowl until fluffy. Beat in the white sugar, vanilla extract, and 5 egg yolks. Stir in the flour mixture until just combined.
- Beat egg whites until foamy in a large glass or metal mixing bowl. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Use a rubber spatula or wire whisk to gently fold 1/3 of the egg whites into the batter, keeping as much volume as possible. Add the remaining egg whites, folding just until incorporated.
- Pour half of the batter into a separate bowl. Sift the cocoa powder into one bowl of batter. Stir until just combined. Pour the white batter into the prepared baking dish, then spread the chocolate batter over. Arrange the tart cherries on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- To make the buttercream, beat 1 cup plus 2 tablespoons margarine, confectioners' sugar, rum, and 2 egg yolks until light and fluffy. Spread over cooled cake. Refrigerate cake until ready to serve.
Nutrition Facts : Calories 428.9 calories, Carbohydrate 42.5 g, Cholesterol 83.7 mg, Fat 27.4 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 349.7 mg, Sugar 29.7 g
DANUBE WAVES CAKE (DONAUWELLEN KUCHEN)
A beautiful German cake posted in response to a recipe request. Originally posted to CDKitchen by Anita Gamache.
Provided by Molly53
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Cake: Preheat the oven to 375 degrees F.
- Grease a 12 x 8 pan.
- Beat the butter, eggs and sugar together until sugar is dissolved.Add the flour.
- Spread half of the batter into the pan.
- Add cocoa and milk to remaining batter, mix well and spread over the top.
- Bake for 30-40 minutes until done.
- Let cool for approximately one hour.
- For Filling: Drain the cherries, saving 1 cup plus 2 tablespoons of the juice.
- Heat the juice, sugar and cornstarch slowly, stirring constantly.
- Add the cherries.
- When the mix has thickened, set aside to cool.
- For Cream: Cook the pudding according to the package directions with the milk and sugar Let cool to room temperature.
- Beat the butter until creamy and add the pudding spoon by spoon while beating Let rest a few minutes.
- Assembly: Spread the cherry mix on top of the cake and cover with the cream.
- Drizzle melted chocolate over the top.
Nutrition Facts : Calories 557.6, Fat 30.9, SaturatedFat 18.8, Cholesterol 130.6, Sodium 90.2, Carbohydrate 67, Fiber 1.7, Sugar 41.5, Protein 6.1
GERMAN DONAUWELLE KUCHEN
This cake is so easy to make, and looks so impressive! It's a combination of chocolate and vanilla cake, with cherries, german buttercreme and a crunchy layer of chocolate.......yum!
Provided by what are we eating
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Mix the pound cake mix as directed on the box.
- Put 1/2 of the batter in a greased 9"x14" pan or a springform pan.
- Mix in cocoa powder in the rest of the batter to turn dark brown. Gently spoon over the vanilla batter. (Use a spatula and "lay" it onto the other batter, as opposed to dropping.).
- Lay cherries on top in rows, 1" away from each other. Do not press in, they will sink in while baking.
- Bake 40 minutes at 350 (or until done). Let the cake cool completely.
- Make the german buttercreme according to clara 12's Recipe #58987. And spread a rich layer (about half an inch thick) over the top of your cake when cool.
- Finally pour one bottle of Magic Shell ice cream topping on top. Tilt cake to cover. And enjoy!
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- Preheat oven to 180°C/350°F. Strain Morello cherries and set aside. Beat together butter, sugar, and vanilla extract until light und fluffy. Add eggs one by one and mix in.
- Combine flour, baking powder, and salt in a large mixing bowl. Add to butter mixture in 3 portions. Gently mix in until well-combined. Add ¾ of dough to a parchment-lined baking pan. Add cocoa powder and milk to remaining dough and mix until well combined. Add to baking pan and spread on top of light-colored batter.
- Add cherries evenly across batter and gently press. Bake at 180°C/350°F for approx. 35 – 40 min. Cake is ready when a toothpick inserted into the center comes out clean.
- While the cake is in the oven, prepare the vanilla cream. Preheat ¾ of milk in a saucepan with ¾ of sugar and vanilla paste over medium heat. In a mixing bowl, combine remaining milk, starch, and sugar with a fork until smooth. Add starch mixture to milk once it starts to simmer and whisk until custard starts to thicken. Take off heat and whisk in egg yolk. Add to a bowl and leave to cool a little before placing plastic wrap on top. Allow to fully cool.
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