Klassische Donauwelle ist ein beliebtes Dessert in Deutschland, das aus Schokoladenkuchen, Vanillepudding, Kirschen und Buttercreme besteht. Es ist ein echter Klassiker und lässt sich einfach zu Hause selbst machen. Dieses Rezept gibt dir eine Schritt-für-Schritt-Anleitung, um die perfekte Donauwelle zu kreieren und deine Geschmacksnerven zu verwöhnen.

Klassische Donauwelle - Rezept zum selber machen

Hey everyone, welcome back to another episode of “Einfach Button”, where we share simple yet delicious recipes. Today, we’re going to make a classic: Donauwelle. This cake is made with a simple sponge, layered with cherries and a chocolate-vanilla buttercream, and topped with a chocolate glaze that gives it its signature wavy look.

To start, let’s make the sponge batter. We’re going to make it from scratch using simple ingredients. In a mixing bowl, add 130g of softened butter, 130g of sugar, a pinch of salt, and the seeds from a vanilla pod. Mix everything together using a whisk until it becomes creamy and light. Then, add in 45g of flour, followed by three eggs, one at a time, and mix until well combined.

In a separate bowl, mix together 230g of flour and 8g of baking powder. Add this mixture to the butter-egg mixture, and fold it in with a rubber spatula until you have a smooth batter. Pour the batter into a 24cm square baking pan that has been lined with parchment paper. Smooth it out with a spatula.

Now, let’s make the chocolate batter. Take about half of the batter and mix in 12g of unsweetened cocoa powder, along with 30g of milk. Mix until well combined. Pour this chocolate batter over the vanilla batter in the pan, and smooth it out.

Next, drain a can of sour cherries and sprinkle them evenly over the batter. Now, take a knife or spatula and create the signature wave pattern by dragging it through the batter. Bake the cake at 190°C for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

While the cake is baking and cooling, we can prepare the buttercream. In a pot, combine 330g of full-fat milk, 75g of sugar, and the seeds from another vanilla pod. Heat this mixture until it comes to a simmer. In a separate bowl, whisk together three egg yolks and 30g of cornstarch. Pour about a third of the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Pour this tempered egg mixture back into the pot with the rest of the milk mixture, and cook over medium heat until the mixture thickens into a custard. Remove from heat, transfer the custard to a bowl, and cover it with plastic wrap to prevent a skin from forming. Chill in the fridge until completely cooled.

When the custard has cooled completely, cream 150g of softened butter until fluffy. Then, gradually add in the chilled custard and beat until well combined. In a separate bowl, whip up 120g of heavy cream until stiff peaks form. Fold the whipped cream into the custard-butter mixture, and beat again until fluffy.

Now that everything is ready, we can assemble the cake. Using a cake ring or springform pan, cut out a 8cm-wide and 4cm-thick strip from the cake. Spread a layer of the buttercream on top of the remaining cake in the pan. Place the cake strip on top of the buttercream, cover it with another layer of buttercream, and place the final layer of cake on top.

To finish, prepare a chocolate glaze by melting 300g of high-quality chocolate couverture with 45g of sunflower oil. Pour the glaze over the cake, spreading it evenly with a spatula. Let the glaze set for a few moments before creating the wavy pattern on top using a knife or spatula.

And that’s it! You now have a delicious Donauwelle cake, perfect for any occasion. Enjoy!
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