Looking for the best Donauwellen recipe to make the cake taste as delicious as you remember it from childhood days?
Break off a piece of cake with a fork, let the delicacy melt in your mouth and let your thoughts run free?
Scents and tastes can take people mentally back in time and evoke feelings of security - for example, when the cheesecake with mascarpone tastes as creamy as grandma made.
Below you can find out how to bake the Donauwelle, true to the original, according to grandma's recipe.
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Even the simple basic recipe for sunken apple pie can remind you of a wonderful childhood, or did you have banana cake without sugar in the past?
You need the following ingredients for the original Danube waves recipe grandma's way
For the dough:
5 eggs
200 grams of sugar
100 ml sunflower oil
250 g flour
1 packet of baking powder
150ml of water
2 tbsp cocoa
30ml milk
350 g cherries (drained weight)
For the filling:
1 liter of milk
2 packets of vanilla pudding powder
75 grams of sugar
200 g butter (make it yourself from cream with a butter churn)
For the glaze:
300 g chocolate (dark or whole milk)
5 ml coconut oil
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The most popular cake classics and cake dreams
The most popular cake classics and cake dreams
How to prepare the Donauwelle according to Grandma's original recipe
Separate the eggs and beat the egg whites with about 50 grams of the sugar until stiff.
In another bowl, mix the egg yolk with the oil and the remaining sugar to create a foamy mass.
Then add flour, baking powder and water.
Divide the dough in half.
One half initially remains as it is.
In the other half add the cocoa and milk.
Mix in the ingredients and add half of the stiffly beaten egg whites.
The other half egg white goes into the first half of the dough, stir again.
Preheat the oven to 180 degrees Celsius top/bottom heat (convection oven 160 degrees Celsius) and smooth out the light half of the dough on a baking sheet lined with baking paper.
Then spread the cocoa batter over it.
Drain cherries using a sieve and press them into the cake batter.
Bake the original Donauwelle according to Grandma's recipe for about 25 minutes and then let the cake cool down.
For the filling of the Donauwelle, boil the milk, the vanilla pudding powder and the sugar - as described in the instructions.
Then transfer the pudding to a suitable bowl to cool so that you can cover it with cling film and the film lies directly on top of the custard.
Beat the butter with a mixer until creamy, then fold in the cooled custard spoon by spoon and stir.
Pour custard buttercream onto the cakes in the pan and spread the cream evenly.
Then refrigerate the cake with the filling until you put the chocolate icing on it.
For the chocolate icing of the Donauwelle according to grandma's original recipe, melt the chocolate (for example in the microwave) and mix it with the coconut oil.
Spread the chocolate frosting over the filling of the cake and smooth it out.
So that the original Donauwelle doesn't break when you cut it grandma's style, you shouldn't let the cake cool down for longer than half an hour.
Take a sharp knife and cut carefully.
To remove residue from the knife, you should always wash the knife clean under hot water while cutting and only then continue cutting.
Rubric list image: © instagram.com/biancazapatka
