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Danube Waves Cake has its name from the German river Danube (Donau in German). The layers of this cake show some waves, I believe that’s why it has this name. It is a terrific cake with several layers and the combination of all of them is just heavenly!
INGREDIENTS
Cake Batter
- 5 Eggs
- 50 g Sugar to beat with egg whites
- 125 ml Oil sunflower oil or vegetable oil
- 150 g Sugar to beat with yolks
- 250 g Flour
- 2 tsp Baking Powder
- 125 ml Water
- 2 tbsp Cocoa Powder
- 2 tbsp Milk
- 1 jar cherries, pitted or fresh or frozen cherries (350 g / 13 oz)
German Buttercream
- 2 packages Vanilla Pudding Mix Cook & Serve
- 1 l Milk
- 200 g Butter
Glaze
- 300 g Chocolate dark
- 1 tsp Coconut Oil
INSTRUCTIONS
Cake Batter
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Pre-Heat the oven to 180°C / 350° F.
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Seperate the eggs into whites and yolks.
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Whisk the egg whites with slowly adding 50g Sugar.
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In a different bowl, whisk the egg yolks with 150g Sugar and the Oil.
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In a separate bowl, mix the flour and baking powder.
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Add the flour spoon by spoon, alternating with adding the water to the yolks until a smooth batter is created.
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Fold in the egg whites.
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Divide the batter in halves and add the cocoa powder and milk to one half, mixing it in carefully with a whisk.
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Fill the light batter into the baking pan and even it out.
Then, put the dark batter on top and even it out. You should now have two layers of batter on top of each other.
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Drain the cherries. Now place the cherries in even rows on top of the batter and carefully press them into the batter.
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Bake for about 25 minutes – watch the cake since ovens and cake pans vary!
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Let the cake cool completely.
German Buttercream
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Let the butter get to room temperature.
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Follow the instruction on the package of the pudding mix, using the milk.
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Once the pudding is cooked, place some cling wrap on top to prevent a skin on top of the pudding. Let it cool to room temperature.
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Whisk the butter, then slowly add the vanilla pudding with a tablespoon until you have a smooth buttercream.
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Put the buttercream on top of the cake, even it out and place the cake into the fridge for the cream to set.
The Glaze
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While the cake is setting in the fridge, prepare the chocolate glaze:
Over hot water, melt the chocolate in a bowl.
Add the coconut oil.
Tip: Some people also add a little bit of Nutella.
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Once the buttercream has become firm, put about half of the chocolate on top. Put the cake back into the fridge until the chocolate has become firm.
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Put the remaining chocolate on top of the first chocolate layer, let it set for a minute or a bit longer. Then use a fork to create a wave pattern on the chocolate.
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Keep the cake refrigerated until serving. Serve with some whipped cream and fresh cherries.
NOTES
Cut the cake with a hot knife to prevent the chocolate to crumble.
