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Donauwellen recipe: 12 original cake classics

Photo: RFF
content
  1. Rhubarb and almond wave
  2. Grape Donauwelle
  3. Apple Donauwelle
  4. Blackberry-Danube waves with cookie-cream
  5. Donauwellen Muffins
  6. Rhubarb and almond wave
  7. Th ringer Danube wave from the box shape
  8. Donauwellent rmchen with cranberry compote
  9. Exotic mango wave
  10. Chocolate hazelnut waves
  11. Cinnamon Donauwellen
  12. Mocha wave with cherries and chocolate cream

Cake recipes

We celebrate a fruity-chocolaty lake festival and invite you to 12 delicious Danube wave variations. From classic to modern - every Donauwellen cake recipe is a poem.

A chocolate base, a light butter cream and bright red cherries - the Danube wave is not just a visual treat. It tastes of grandma's coffee party and Grimm's fairytale stories. Like this magical Snow White cake recipe.

We love traditions. And we love Donauwelle - according to Grandma's original recipe. But at least as much we like these 12 Danube waves recipes . Our favorite: a rhubarb-almond-wave. The topping is reminiscent of the easy light cream cheese cream of a Carrot Cakes, the filling of a spring rhubarb cake. A lake festival, as we like it!

Rhubarb and almond wave

Ingredients (20 pieces)

1 packet of vanilla-flavored custard powder (for cooking), 3 tbsp + 225 g sugar, 500 ml + 6 tbsp milk, 1 glass (720 ml) cherries, 500 g soft butter, 1 packet vanillin sugar, 5 eggs, 350 g flour, 1 sachet of baking powder, 10 g + 1 tsp malt coffee, 1 tsp cocoa powder, 50 g icing sugar, 200 g dark chocolate, 200 g whipped cream, fat and flour for the mold, cling film

preparation

1. Stir the custard powder, 3 tbsp sugar and 100 ml milk until smooth. Boil 400 ml of milk, remove from the heat, stir in the pudding powder and simmer for approx. 1 more minute. Fill in a bowl, cover the surface with foil. Cool the pudding to room temperature. Put cherries in a colander and drain.

2. Mix 250 g of butter, vanillin sugar and 225 g of sugar with the whisk of the hand mixer until creamy. Stir in eggs one after the other. Mix flour and baking powder and stir alternately with 3 tablespoons of milk under the dough.

3. Spread the half of the dough into the greased rectangular springform pan (24 x 36 cm) spread with flour. In the other half, stir together 10 g of malt coffee, cocoa powder and 3 tbsp milk. Smear the dark on the light dough. Spread the cherries on the cake and lightly press. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 20 minutes.

4. Beat 250 g of butter and powdered sugar until creamy white. Smooth the pudding with the whisk of the hand mixer. Then stir in the butter, one tablespoon at a time. Spread the pudding cream on the cake and place in a cool place for approx. 4 hours. Chop the chocolate. Heat the cream and add chocolate and 1 teaspoon of malt coffee and stir until a shiny cast is formed. Allow chocolate to cool for approx. 10 minutes. Cut the cake into about 20 cubes and cover with the chocolate sauce.

Grape Donauwelle

Ingredients (15 pieces)

200 g hazelnut kernels, 200 g butter, 175 g + 3 tbsp sugar, 1 pinch salt, 1 sachet vanillin sugar, 4 eggs, 350 g flour, 1/2 sachet baking powder, 4 tbsp milk, 200 g seedless blue grapes, 1 tbsp Baking cocoa, 2 sheets of gelatine, 100 g of whipped cream, 250 g of masccarpone, 3 tbsp of white wine, fat and flour for the mold

preparation

1. Roast the hazelnut kernels in a pan without fat. Remove and allow to cool. Butter, 175 g sugar, salt and vanillin sugar with the whisk of the hand mixer stir creamy. Gradually stir in the eggs. Mix flour and baking powder and stir in alternately with 3 tbsp milk.

2. Wash the grapes, drain and pluck from the stems. Roughly chop hazelnuts. Place one half of the dough in a greased, flour-dusted box tin (11 x 30 cm, approx. 1.75 liters). Add cocoa, 1 tablespoon of milk and 150 g of hazelnuts to the second half of the dough, then add to the light dough. Sprinkle with a fork, smooth and spread grapes on it. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 45 minutes. Remove and allow to cool.

3. Soak gelatine in cold water. Whip the cream. Mix mascarpone, 3 tablespoons sugar and white wine with a whisk until smooth. Express the gelatine, dissolve and stir in 4 tbsp of the mascarpone, stir in the remaining mascarpone. Gradually fold in cream. Keep the mascarpone cream cold for about 30 minutes.

4. Loosen the cake from the mold and put it on a cake plate. Spread the mascarpone cream on top and sprinkle with the remaining hazelnuts. Leave to cool for at least 1 hour.

Apple Donauwelle

Ingredients (24 pieces)

4 apples (about 200 g each), 1 teaspoon cinnamon powder, 400 g butter, 350 g sugar, 1 pinch salt, 1 packet vanillin sugar, 8 eggs, 500 g flour, 1 sachet baking powder, 85 ml + 3 tbsp milk, 3 tablespoons of cocoa powder, 500 g of whipped cream, 500 g of bittersweet chocolate, 50 g of white chocolate, fat and flour for the fat pan

preparation

1. Peel apples, quarter and remove cores. Dice quarters. Mix cubes with cinnamon.

2. Beat butter, sugar, salt and vanillin sugar with the whisk of the mixer until creamy. Stir in eggs one after the other. Mix flour and baking powder and stir with 75 ml of milk alternately under the butter cream. Halve dough. Stir cocoa and 3 tablespoons milk under one half. Put the light dough into a greased, floured oven pan (34 x 38 cm). Distribute dark dough on top. Vortex with a fork and smooth. Distribute apple cubes on the dough and bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 35 minutes. Remove and allow to cool.

3. Heat the cream in a saucepan. Chop the couverture and add. Mix with a whisk until the couverture is completely melted. Transfer to a bowl and allow to cool. When the chocolate starts to solidify, spread everything on the cake and smooth it out. Cakes 1 / 2-2 hours cool.

4. Melt white chocolate over a warm water bath. Decorate the cake with a spoon, cut into pieces and place on a plate. This tastes whipped cream.

Blackberry-Danube waves with cookie-cream

Ingredients (16 pieces)

200 g butter, 250 g sugar, 1 pinch salt, 2 sachets vanillin sugar, 4 eggs, 250 g + 2 tbsp flour, 1/2 sachet baking powder, 2 tbsp milk, 250 g blackberries, 5 tb gelatine, 150 g chocolate Cookies, 250 g whipping cream, 500 g cream quark, 1 tbsp lemon juice, fat and flour for the mold, 1 freezer bag

preparation

1. Butter, 175 g sugar, salt and 1 packet vanillin sugar creamy with the whisk of the hand mixer. Stir in eggs one after the other. Mix 250 g of flour and baking powder and mix with the milk alternately under the butter cream.

2. Pour half of the dough into a greased, flour-sprung springform (26 cm Ø). Read blackberries, wash them, pat dry and purée 75 g. Mix the puree with 2 tablespoons of flour under the second half of the dough and spread on the other dough. Slightly whisk with a fork and smooth. Distribute 175 g of blackberries and bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 35 minutes. Remove and allow to cool.

3. Soak gelatine in cold water. Crumble cookies in a freezer bag with the help of a rolling pin. Beat the cream with the whisk of the hand mixer until stiff. Remove 50 g of cream and leave to cool. Mix the quark, 1 packet of vanillin sugar, lemon juice and 75 g of sugar. Express the gelatine, dissolve and stir in 4 tablespoons of the curd, stir under the remaining curd. Gradually fold in cream. Fold in the cookie crumbs.

4. Remove the soil from the springform pan, place it on a cake plate and wrap it in a cake ring. Smooth the whipped cream and leave to cool for at least 2 hours. Carefully remove the cake from the ring and coat the edge with the remaining cream.

Donauwellen Muffins

Ingredients (12 pieces)

1 glass (370 ml) cherries, 175 g butter, 175 g sugar, 1 pinch salt, 1 packet vanillin sugar, 4 eggs, 300 g flour, 1 sachet of soda, 1 teaspoon baking powder, 7 tbsp milk, 1 teaspoon cocoa powder, 600 g double-cream cheese, 100 g powdered sugar, 2-3 sips of lemon juice, 100 g dark chocolate, 10 g coconut oil, 12 paper baking cups

preparation

1. Drain cherries well. Gently stir the fat, sugar, salt and vanillin sugar with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour, baking soda and baking powder and stir in with 5 tbsp milk alternately.

2. Place paper baking cups in the hollows of a muffin tray (12 troughs). Distribute 2/3 of the dough evenly. Mix cocoa and 2 tablespoons of milk under the remaining dough. Put the cocoa dough on the light dough. Put cherries on top and press in a bit. in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) bake for 20-25 minutes. Remove from the oven and allow to cool for about 30 minutes.

3. Stir cream cheese, powdered sugar and lemon juice until smooth. Pour into a piping bag with a large star spout. Spray cream on the muffins and leave to cool for about 30 minutes.

4. Chop the chocolate. Carefully melt chocolate and coconut oil over a warm water bath and allow to cool slightly. Carefully pour melted chocolate over the cream with a spoon. Approximately 15 minutes.

Rhubarb and almond wave

Ingredients (24 pieces)

750 g rhubarb, 550 g butter, 1 packet vanillin sugar, 250 g sugar, 5 eggs, 150 g flour, 150 g ground almonds, 1 sachet baking powder, 9 tbsp milk, 50 g cocoa powder, 50 g icing sugar, 400 g double cream Cream cheese, cocoa powder for dusting, fat and flour for the fat pan

preparation

1. Wash rhubarb, clean and cut into pieces. Mix 300 g of butter, vanillin sugar and sugar with the whisk of the hand mixer until creamy. Stir in eggs one after the other. Mix flour, almonds and baking powder and stir alternately with 5 tablespoons milk under the dough.

2. Spread the half of the dough on the greased, frying pan of the oven (32 x 39 cm) spread with flour. Stir under the other half 4 tablespoons milk and cocoa and spread on the light dough. Spread rhubarb on the cake. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for approx. 25 minutes. Remove the cake from the oven and allow to cool.

3. Beat 250 g of butter and powdered sugar with the whisk of the mixer until creamy white. Stir in cream cheese. Spread the cream cheese on top of the cake. Pull waves with a damp, hot tablespoon. Dust cake with cocoa.

Thuringian Danube wave from the box shape

Ingredients (14 pieces)

2 sachets of custard powder 'vanilla' (for cooking), 175 g sugar, 400 ml + 2 tbsp milk, 85 g butter, 1 packet vanillin sugar, 2 eggs, 170 g flour, 1 1/2 teaspoon baking powder, 250 g ready-to-bake poppy seed filling, 1 apple (about 150 g), 400 g sour cream, 50 g whole milk chocolate, fat for the mold

preparation

1. Stir the custard powder, sugar and 100 ml of milk until smooth. Bring 300 ml of milk to a boil, stir in stirred pudding powder and cook again with stirring for approx. 1 minute. Put in a mixing bowl and allow to cool slightly.

2. Beat butter, vanillin sugar and 75 g of sugar creamy with the whisk of the hand mixer. Stir in eggs one after the other. Mix the flour and baking powder and stir alternately with 2 tbsp milk under the dough. Spread the dough in a greased box (30 cm in length). Spread the poppy mixture over the dough and spread it out easily.

3. Peel apple, quarter and remove core. Cut the apple quarters into small cubes and distribute them to the poppy seed mixture. Stir sour cream under the pudding and spread on apple pieces. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 1 1/4 hours.

4. Remove and allow to cool. Chop the chocolate and melt over a warm water bath. Decorate cake with chocolate.

Donauwellentürmchen with cranberry compote

Ingredients (6 pieces)

25 g butter, 250 g Double Chocolate Cookies, 1 glass (370 ml) sweetened cranberries (in juice), 1 heaped tsp. (About 7 g) cornstarch, 2 sheets gelatin, 200 g low-fat quark, 1 packet vanillin sugar, 40 g Sugar, 100 g of whipped cream, 1-2 teaspoons of cocoa powder

preparation

1. Melt butter in a saucepan, set aside. Mix the biscuits in the universal shredder finely. Mix butter and biscuit crumbs. Place 6 dessert rings (about 8 cm Ø) on a plate or a tray. Put the crumb mass on the bottom of the rings and press it "wavy". Keep rings cool.

2. Drain cranberries in a colander, collecting juice. Measure 150 ml of juice, of which boil 125 ml. Stir starch and remaining juice until smooth. Stir the stirred starch into the juice and allow to simmer for about 1 minute while stirring. Add cranberries, bring to a boil and let cool slightly.

3. Fill compote on the bottoms and leave to cool for approx. 30 minutes. Soak the gelatine in cold water. Mix the quark, vanillin sugar and sugar. Dissolve the pressed gelatine in a small saucepan. Stir in 2 tablespoons cream, then stir into the remaining cream. Beat the cream until stiff and fold in. Put the cream on the compote and refrigerate for at least 3 hours.

4. Carefully remove the tarts from the desserts. Dust thick with cocoa before serving.

Exotic mango wave

Ingredients (24 pieces)

100 g dark chocolate, 4 medium-sized ripe mangoes (à 400 g each), 300 g soft butter, 1 packet vanillin sugar, 475 g sugar, 6 eggs, 300 g flour, 2 tablespoons baking powder, 18 sheets gelatin, 1 kg whole milk yoghurt, 300 g whipped cream, 2-3 tablespoons lemon juice, grease for the baking tray, possibly aluminum foil

preparation

1. Chop the chocolate, melt over a warm water bath. Cut 2 mangos of flesh from the stone, peel and dice roughly. Mix the fat, vanillin sugar and 300 g of sugar creamy with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder and stir in the batter.

2. Cut dough in half and smooth one half on a greased oven pan (32 x 39 cm). Stir under the other half of chocolate and spread on the light dough. Distribute mango cubes on the cake, if necessary, press in a bit. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 30 minutes. Allow to cool on a wire rack.

3. Soak 10 sheets of gelatine in cold water. Stir 125 g sugar and yoghurt. Express gelatin well, dissolve. First stir a little cream under the gelatine, then stir everything under the remaining cream and finally stir in 100 g of grated coconut. Keep cold until the cream starts to gel.

In the meantime, halve the dough plate and remove it from the fat pan. Place on 2 trays and place cake boxes or multiply folded aluminum foil strips around the two trays. Beat the cream until stiff, lift it under the cream. Spread the cream on both floors, smooth it out and keep it cold for at least 2 hours.

5. Soak 8 sheets of gelatin. Cut and peel the pulp of 2 mangoes from the stone. Puree the pulp, 50 g of sugar, lemon juice and 4 tablespoons of water. Heat 3-4 tablespoons mango puree, dissolve gelatine in it. Only 2-3 tablespoons mango puree in the gelatin mixture, then stir everything in the remaining mango puree. Pour the mango puree over the 2 cakes, smooth them out and keep them cold for at least 2 hours.

6. Roast 75 g grated coconut in a frying pan until golden brown, remove and allow to cool. Cut cake into pieces, arrange and sprinkle with grated coconut.

Chocolate hazelnut waves

Ingredients (30 pieces)

50 g white couverture, 350 g bittersweet chocolate, 300 g butter, 1 packet vanillin sugar, 250 g sugar, 5 eggs, 300 g + 1 tbsp flour, 1 sachet baking powder, 5 tbsp + 100 ml milk, 3 tsp cocoa powder, 150 g of hazelnut kernels, 6 sheets of gelatine, 200 g of sliceable nut-nougat mixture, 600 g of whipped cream, 25 g of coconut oil, fat and flour for the fat pan

preparation

1. Melt white and 50 g dark couverture over a warm water bath and cool. Cream butter, vanillin sugar and sugar with the whisk of the mixer. Stir in eggs one after the other. Mix 300 g flour and baking powder and stir alternately with 5 tbsp milk under the dough.

2. Mix half of the dough with cocoa and liquid dark couverture and spread over the greased, floured pan of the oven (32 x 39 cm). Mix remaining dough with white couverture and 1 tablespoon of flour and coat. Distribute hazelnuts on the cake. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 25 minutes. Remove the cake and allow to cool.

3. Soak gelatine in cold water. Heat nougat with 100 ml of milk in a pot, dissolve nougat in it. Cool lukewarm. Express gelatine, dissolve carefully and stir some cream under the gelatine. Then stir everything under the remaining cream. Beat the cream in 2 portions if necessary and fold in. Put the cream on the floor and let it pass. Store in a cool place for at least 4 hours.

4. Coarsely chop 300 g of couverture and melt with the coconut oil over a warm water bath. Allow to cool slightly (about 15 minutes).

5. Quickly spread lukewarm couverture on the cake with a palette and if necessary, allow to dress briefly. Using a cake comb, make wavy stripes through the couverture. Cool again for about 30 minutes until the chocolate icing is firm. Cut cake into pieces with a knife dipped in hot water.

Cinnamon Donauwellen

Ingredients (24 pieces)

1 glass (720 ml) cherries, 300 g butter + 5 tbsp sugar, 5 eggs, 300 g flour, 1 sachet baking powder, 6 tbsp milk, 3 ts cocoa powder, 250 g + 4 tbsp whipping cream, 500 g sour cream, 4 tbsp gelatine, 1 tbsp ground cinnamon, fat and flour for the fat pan

preparation

1. Drain cherries on a sieve. Beat the butter, vanillin sugar and 250 g of sugar creamy with the whisk of the hand mixer. Stir in eggs one after the other. Mix the flour and baking powder and mix with the 5 tablespoons of milk. Spread the half of the dough on the greased, pan-fried fat pan of the oven (32 x 39 cm). Stir 1 tablespoon of milk and cocoa under the other half and spread on the light dough. Distribute cherries on the cake.

2. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 25 minutes. Remove the cake from the oven and allow to cool.

3. Beat 250 g of cream with the whisk of the mixer until stiff, pour in 50 g of sugar. Stir sour cream and 4 tablespoons of cream until smooth. Soak the gelatine in cold water, squeeze, and dissolve in a saucepan over low heat. Stir in 3 tablespoons of sour cream. In the remaining Schmandmasse stir. Lift cream under the sour cream and spread on the cake. Pull waves with a damp, hot tablespoon. Mix cinnamon and 5 tablespoons sugar, sprinkle on the cake, cut into pieces.

Mocha wave with cherries and chocolate cream

Ingredients (16 pieces)

150 g soft butter, 1 packet of bourbon vanilla sugar, 175 g sugar, 3 eggs, 200 g flour, 2 teaspoons baking powder, 3 tbsp milk, 5 1 / 2-6 tbsp cocoa powder, 2 tbsp luscious espresso powder, 600 g whipped cream, 200 g frozen pitted cherries, 3 sachets of cream firming, possibly aluminum foil

preparation

1. Beat the butter, vanilla sugar and 125 g of sugar with the whisk of the mixer until creamy for 5-10 minutes. Stir in eggs one after the other. Mix the flour and baking powder and mix with the milk.

2. Halve dough. Add 2 tbsp cocoa, espresso powder and 3-4 tbsp cream to one half and place in a greased springform pan (26 cm Ø). Apply light dough. Spread cherries uncooked on the cake and bake in a preheated oven (175 ° C / circulating air: 150 ° C / gas: level 2) for 25-30 minutes, eventually cover with foil and make a chopstick test. Remove the cake, remove from the edge and leave to cool on a wire rack.

3. Stir 3 tablespoons of cocoa, mix with cream stabilizer and 50 g of sugar. Whip the remaining cream with the whisk of the hand mixer until thick, then slowly add the cocoa mixture. Whip the cream to a thick cream and dome-shaped on the cake. Press in with a spoonful of dents and allow to cool for approx. 1 hour. Dust cake with 1 / 2-1 tablespoons of cocoa and arrange on a cake plate.

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