Donauwellen-Danube Waves Cake is an Austrian delicacy and is made of a dough consisting of two layers, one with vanilla and one with cocoa, over which is placed a layer of cherries that give the form of waves, where it’s name come from, and on top of it add a vanilla cream frosting and a layer of chocolate icing.
It’s a lovely combination, and it’s such a pity that I have not discovered this Donauwellen- Danube Waves Cake recipe a little bit earlier.
When you decide to cook, you must have some time available, it is not difficult to prepare, but has several stages that I’ll describe them later.
Soft cream, colorful look and it’s great taste, make this cake to be elegant and suitable for holidays or special occasions.
- For Dough:
- Fat butter at room temperature - 7oz (200 g)
- Powdered sugar - 6.2oz (175 g )
- Pinch of salt
- Seeds from 1 vanilla pod
- Large eggs - 5
- All purpose flour - 2 1/2 cups (350g)
- 1 Baking powder - 0.5 oz (10 g)
- Milk - 10 tablespoons (6 in yellow cake and 4 in cocoa)
- Cocoa - 2 tablespoons
- Cherry - 1lb (400 g)
- For Cream:
- Starch - 2 oz (60 g)
- Milk - 1 pint (500 ml)
- Sugar - 4 oz (100 g)
- Egg yolks - 4
- 1 Vanilla pod
- Fat butter at room temperature - 5 1/2 oz(150 g)
- For Glaze:
- Dark chocolate - 8 oz (200 g)
- Liquid cream or - 3 1/2 fl oz(100 ml)
- Butter - 2 oz (50 g)
In a large bowl mix butter with sugar, salt and vanilla pod seeds.
When well mixed add 5 eggs one at a time. Then add flour mixed with baking powder and mix well. Add 6 tablespoons of milk and divide dough into 2 halves. Spread one half in a 10x14 in (25x35 cm) tray lined with baking paper. In the other half add 2 tablespoons of cocoa and 4 tablespoons of milk and stir, when all mixed well roll over yellow composition.
Over the two layers place in straight lines cherries and rub gently with your finger, then bake for about 30 minutes at 360 degrees F (180 degrees Celsius).
Until it bakes, prepare the cake cream. Dissolve starch in a little milk, mix well egg yolks with sugar. Bring remaining milk with the vanilla seeds and pod to a boil. Over yolks and sugar mix add starch dissolved in cold milk and then ad the hot milk, constantly stirring.
If you do not want to see vanilla black dots in cream, you can pass the milk through a sieve. When cream starts to thicken, bring to a boil for a minute or so then cover with plastic wrap (directly on top of cream to prevent crust formation) and let it cool. When fully cooled, take the plastic wrap and stir vigorously with a mixer and insert butter, at room temperature, dice by dice until you introduce all 5 1/2 oz (150 grams).
Will get a smooth and frothy cream that we spread over completely cooled cake. Put covered cream cake in refrigerator until chocolate icing is ready.
Melt chocolate in butter or liquid cream and pour over vanilla cream. Since melted chocolate butter frosting will have a hard texture which cracks when cut, as it happened to my Donauwellen-Danube Waves Cake , you can use liquid cream frosting to get a softer texture, so, choose whatever suits you.
Refrigerate for 2-3 hours and enjoy.