Donauwelle – My Craving Cake
Donauwelle was one of my craving foods during my pregnancy last two year. It was the main cause I gained 17kgs during my pregnancy. Yup! All my friends were jealous when I told them that I increased 8kgs up to the 7th months. I was carried away then loosing my control by baking this dangerously yummy cake twice (sometimes thrice) per week during the last two months of my pregnancy period.
But never mind, I really enjoyed those days 😉
The recipe below is the best one after trying various recipes I got from the internet. The dough, the vanilla pudding and the ganache are just perfect. When you follow the direction and use the correct ingredients, you’ll get the ideal donauwelle even on your first try. Believe me, some of my friends had tried it and got success.
Today, after ages, I baked this German cake at home (in Jakarta). After baking the dough, I just found out that I ran out butter for the pudding and ganache. Since it is not easy to find butter at the supermarket nearby, so I decided to use wisjman butter (I was baking kaastengel, a cheese stick cookie). Unfortunately, this kind of butter is too oily for both vanilla pudding and ganache. Fortunately the taste was just the same, perfect. My son loves it. He called it as “kuenya Bibu” (Bibu’s cake).
Note: Do not use wisjman butter for this cake.
Recipe from various source, modified by me
125 g granulated sugar
100 ml vegetable cooking oil
100 ml milk
200 g all purpose flour
7 g backing powder
2 tsp cocoa powder
1 glass of sour cherries (around 700 gr), drained
Place sugar and eggs in a mixing bowl and cream using mixer. Gradually add oil and milk while mixing.
Combine flour and baking powder in a bowl. Sieve and add the flour mixture to the eggs mixture. Mix using spatula or whisker. Divided the batter into two. Add cocoa powder to half part of the batter.
Spread the white batter evenly on a greased a Ø26cm spring form lined with a parchment paper. Top with chocolate batter evenly. Put cherries on top and push it halfway to the batter.
Bake in a preheated oven of 180°C for 30 minutes or until a toothpick inserted in the middle comes out clean. Cool it and set aside.
400 ml whipped cream
100 ml milk
1 pack of custard powder (known as puddingpulver in Germany) around 37 grams
150 g butter
100 g granulated sugar
Take 5 tablespoons of milk mixture, mix with custard powder and sugar. Mix well until dissolved.
Cook the rest of milk mixture in a sauce pan over small heat. When it almost boil, remove from the heat then add custard mixture gradually and stir to avoid the lump.
Return the pan to the heat, continue cooking and stirring continuously until thickened. Turn off the heat and add butter into the sauce pan. Mix until melted.
Continue stirring the cream until warm, then pour over the cake. Let it stand until set.
200 g dark cooking chocolate, finely chopped
200 g whipped cream
30 g butter
Bring to a boil whipped cream in a small sauce pan over medium heat. Turn off the heat.
Add dark cooking chocolate, mix until all incorporated.
Add butter and mix until melted. Whisk until smooth.
Let it stand about 5 minutes and pour over the cake.
Refrigerate the cake before serving.
The other version of Donauwelle can be found here.