Donauwelle
Marbled cherry sheet cake
Donauwelle: marbled cherry sheet cake with vanilla buttercream and a wavy chocolate top
Donauwelle, the 'Danube wave', is a German home-baker's favourite from the 1970s onwards, made on a tray for school fairs, birthdays and the Sunday coffee table. Cut a slice and you see the river: vanilla and chocolate sponge swirled into waves by sour cherries pushed into the batter, then a thick layer of vanilla buttercream and a dark chocolate top combed into ripples. A common mistake is pouring on the chocolate while the buttercream is soft, which melts the layers together; chill the cake well first. Chef's tip: warm a serrated knife in hot water and wipe it between every cut so the chocolate cracks cleanly instead of shattering.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 20
Ingredients
For the sponge
- 9 oz soft butter
- 9 oz sugar
- 1 tsp vanilla extract
- 5 eggsat room temperature
- 13 oz plain flour
- 3 tsp baking powder
- 3 tbsp milk
- 2 tbsp cocoa powder
- 1 ½ lb sour cherries from a jarwell drained (about 350 g drained weight)
For the buttercream
- 2 cups whole milk
- 1 ⅝ oz cornflour
- 3 ⅛ oz sugar
- 2 tsp vanilla extract
- 9 oz soft butter
For the top
- 7 oz dark chocolate
- 2 tbsp coconut oil
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Method
0/6 doneStep 1: For the custard, whisk a little of the 2 cups whole milk with the 1 ⅝ oz cornflour. Boil the rest with the 3 ⅛ oz sugar, whisk in the mix and cook for 1 minute until thick. Add the 2 tsp vanilla extract, cover the surface with cling film and cool to room temperature.
15 minStep 2: Heat the oven to 350°F (325°F fan) and line a 30 × 40 cm deep tray. Beat the 9 oz soft butter, 9 oz sugar and 1 tsp vanilla extract until fluffy, beat in the 5 eggs one by one, then fold in the 13 oz plain flour and 3 tsp baking powder.
15 minStep 3: Spread just over half the batter in the tray. Stir the 3 tbsp milk and 2 tbsp cocoa powder into the rest and spread it over the top. Scatter the 1 ½ lb sour cherries from a jar over and press each one in gently with a fingertip.
10 minStep 4: Bake for 25–30 minutes, until risen and a skewer comes out clean. Cool completely in the tray.
30 minStep 5: Beat the 9 oz soft butter for 5 minutes until pale, then beat in the custard a spoonful at a time. Spread evenly over the cold cake and chill for 1 hour until firm.
65 minStep 6: Melt the 7 oz dark chocolate with the 2 tbsp coconut oil over a pan of barely simmering water. Pour over the buttercream and spread quickly. After 5 minutes, drag a cake comb or fork across in wavy lines. Chill for 30 minutes, then cut into squares with a hot knife.
40 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 5 g
- Carbs
- 38 g
- Fat
- 22 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does donauwelle take?
- About 90 minutes in total: 50 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of soft butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of sugar?
- Caster sugar, same amount.
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