Die Super Leicht💝Donauwellen-Torte ohne Buttercreme ist ein unglaublich leckeres und einfaches Rezept, das von der bekannten deutschen Bloggerin Sugarprincess kreiert wurde. Diese Torte ist eine köstliche Kombination aus Schokoladen- und Vanillekuchen, die mit einer schnellen Vanillecreme gefüllt ist und mit einer Schokoladenglasur überzogen wird. Dieses Rezept ist eine perfekte Option für eine schnelle und dennoch beeindruckende Torte, die bei jeder Gelegenheit serviert werden kann.

SUPER LEICHT💝DONAUWELLEN-TORTE OHNE BUTTERCREME!💝 Schnelle VANILLECREME! Rezept von SUGARPRINCESS

Hello and welcome to SUGARPRINCESS! Today’s recipe is a special one as we are making a Donauwellen cake without buttercream. This was requested by a dear viewer, and I am excited to fulfill their wish. The classic Donauwelle is made up of a light and a dark dough with morello cherries pressed into it and traditionally topped with buttercream. However, today we will be using a quick and easy alternative cream made with milk, cream, and powdered paradise cream.

To start, we will need a 26 cm diameter mould or double the amount if baking on a tray with a baking frame. Before baking, be sure to grease the mould and preheat the oven to 175 degrees top/bottom heat. It is also important to drain the cherries beforehand to reduce the amount of liquid added to the cake.

In the video tutorial, I show how to whip up the eggs into a foamy consistency with a pinch of salt and gradually adding in 150 grams of sugar. Once the egg mixture is fluffy, slowly pour in 125 ml each of milk and neutral oil and mix until blended. Flavor with a teaspoon of vanilla extract.

In a separate bowl, sift 250 grams of flour and add in two teaspoons of baking powder. Gradually mix the flour into the egg mixture in two portions to avoid clumps. Divide the dough in half and add in two tablespoons of baking cocoa and two tablespoons of milk to one portion.

Pour half of the light dough into the mould and layer with the drained cherries before adding the chocolate dough on top. After baking for 45 minutes, allow the cake to cool before removing the mould and preparing the cream.

For the cream, mix 400 ml of cream, 200 ml of milk, and two packets of paradise cream vanilla (or other pudding powder). Add in two tablespoons or rum flavouring if desired. Once blended, spread the cream on top of the cake and smooth out.

The Donauwellen cake can be served immediately or chilled in the fridge before decorating with chocolate and candied cherries, or fresh cherries. This alternative to buttercream is quick, delicious, and perfect for those who do not have the time or preference for traditional buttercream.

Thank you for watching and I hope you enjoyed this recipe. Don’t forget to subscribe to the channel for weekly cake and dessert videos every Sunday at 10 am.
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