Classic as a lightweight: This is how the Donauwelle succeeds in low carb
Created: 01/19/2022 17:04
By: Maria Dirschauer
Donauwelle is a popular cake that usually has a lot of calories.
But not if you bake it as a low-carb variant!
© Imago
Fancy something sweet, but you want to eat low carb?
No problem: delicious cake recipes like Donauwelle also work with fewer carbohydrates.
Many cake recipes are real classics in German bakeries. For example, apple pie, cheesecake and also the
Donauwelle
, which owes its picturesque name to its appearance: two types of dough, light and dark, are intended to indicate the swell of the Danube. In addition, it also tastes incredibly good: batter, cherries, custard buttercream and a chocolate frosting on top - nobody can resist that, right? The only downside: the classic cake is unfortunately not a slimming product. Stupid if you decided at the beginning of the year to eat healthier or to go on a
low-carb diet
to put.
But this is where the following Donauwellen recipe, inspired by Springlane, comes into play: It's low carb, so it contains few carbohydrates, as some ingredients are cleverly swapped out.
You can treat yourself to a piece or two without a guilty conscience...
Also delicious:
Another low-carb cake: You can confidently grab it.
Recipe for low-carb Donauwelle: You need these ingredients
Servings: For 1 baking sheet (12 pieces)
Category: cake, tart
Baking time: 30 minutes Level of
difficulty: medium
For the dough:
1 jar morello cherries (370 g drained weight)
10 eggs (size M)
160 g xylitol sugar (e.g. Xucker)
200 grams of almond flour
1 packet of baking powder
2 tbsp baking cocoa
For the custard cream:
800 ml cream
6 eggs
2 tsp locust bean gum
600 ml milk
4 tsp vanilla extract
4 tbsp xylitol sugar (e.g. Xucker)
500g softened butter
For the chocolate frosting:
100 g dark chocolate
4 tablespoons neutral vegetable oil
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Delicious recipe:
wonderfully fluffy and with a creamy topping: you shouldn't miss this cheesecake.
Low-Carb-Donauwelle: Simply bake sheet cakes in a diet-friendly way
Pour the cherries into a colander and drain well.
Preheat the oven to 180 °C top/bottom heat.
Grease a baking sheet with butter.
For the batter
, use a hand mixer to beat the eggs with the xylitol sugar until fluffy. Mix the almond flour with the baking powder separately and fold both into the egg mixture. Divide the batter in half and stir the cocoa into one half. Spread the light batter on the baking sheet. Then spread the dark batter over the light one. Scatter the drained cherries on top. Bake the cake in the hot oven for about 25-30 minutes. After that let it cool down.
For the custard
cream, mix the cream with eggs and locust bean gum. In a saucepan on the stove, bring the milk to a boil along with the vanilla extract and xylitol sugar. Then stir in the cream mixture and let everything boil again briefly while stirring. Remove the pot from the heat and let the pudding cool to lukewarm. Covering the pudding surface with plastic wrap will prevent a skin from forming. Using a hand mixer, beat the butter until very creamy. Then stir in the lukewarm pudding one tablespoon at a time. Spread the buttercream evenly over the cooled cake and refrigerate for 30 minutes.
For the chocolate frosting,
chop the dark chocolate (here you can find out which brand was the test winner at Stiftung Warentest) and melt it together with the vegetable oil in a heat-resistant bowl over a hot water bath.
Allow the icing to cool for about 10 minutes and then spread it over the solid custard cream.
If desired, draw wavy lines in the chocolate icing with a fork.
Let everything set and cut the Donauwelle into rectangular pieces to serve.
Have fun baking and feasting.
(mad)