Ingredients with Measurements:
- 250g butter, softened
- 250g sugar
- 4 eggs
- 1 tsp vanilla extract
- 375g flour
- 1 tsp baking powder
- 1/2 tsp salt
- 100ml milk
- 2 tbsp cocoa powder
- 1 jar of sour cherries, drained
- 1 package of vanilla pudding mix
- 500ml milk
- 1/2 tsp almond extract
- 200g dark chocolate, chopped
Special equipment needed:
- 9-inch square baking pan
- Electric mixer
- Piping bag
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the milk.
5. Divide the batter in half. Stir the cocoa powder into one half of the batter.
6. Spread the plain batter evenly into the bottom of the baking pan. Top with the sour cherries.
7. Pour the cocoa batter over the cherries and spread it evenly.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
9. Prepare the vanilla pudding according to the package instructions, but add the almond extract to the milk before heating.
10. Spread the pudding over the cooled cake.
11. Melt the chocolate in a double boiler or in the microwave in 30-second intervals, stirring in between.
12. Pour the melted chocolate into a piping bag and pipe it over the pudding in a zigzag pattern.
13. Use an offset spatula to create a marbled effect by dragging it through the chocolate and pudding layers.
14. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
5. Temperature:
350°F (180°C)
Serving size:
12 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 54g
Protein: 6g
Sodium: 250mg
Sugar: 35g
Substitutions for ingredients:
- Margarine can be used instead of butter.
- Fresh cherries or canned cherry pie filling can be used instead of sour cherries.
- Instant pudding mix can be used instead of the packaged mix.
Variations:
- Add chopped nuts to the batter for extra crunch.
- Use white chocolate instead of dark chocolate for the topping.
- Add a layer of whipped cream on top of the pudding before adding the chocolate.
Tips and tricks:
- Be sure to drain the cherries well to prevent the cake from becoming too moist.
- Use a toothpick to test for doneness in the center of the cake.
- Chill the cake before cutting to make it easier to slice.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cake can be served cold or at room temperature. If desired, it can be warmed in the microwave for a few seconds.
Presentation ideas:
Serve the cake on a cake stand or platter. Dust with powdered sugar before serving.
Garnishes:
Garnish with fresh cherries or chocolate shavings.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a green salad would make a nice accompaniment.
Troubleshooting advice:
If the cake is too dry, try adding a bit more milk to the batter. If it is too moist, reduce the amount of milk.
Food safety advice:
Be sure to wash your hands and all utensils before preparing the cake. Store the cake in the refrigerator to prevent spoilage.
Food history:
Donauwelle Cake is a classic German dessert that originated in the 1950s. It is named after the Danube River, which flows through Germany and Austria.
Flavor profiles:
The cake has a rich, chocolatey flavor with a hint of almond. The sour cherries add a tangy sweetness to the dessert.
Serving suggestions:
Serve the cake as a dessert after a German-inspired meal.
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Region: German