German cuisine · Desserts & Sweets

Danube Wave Cake

Light and dark sponge batter with sour cherries, layered with vanilla buttercream and topped with wavy chocolate glaze.

Ingredients · for 8 servings

• 250 g soft butter
• 250 g sugar
• 4 eggs
• 375 g flour
• 1 packet baking powder
• 3 tbsp cocoa powder
• 700 g sour cherries (jarred)
• 500 ml whole milk
• 1 packet vanilla pudding powder
• 250 g soft butter for the cream
• 60 g sugar for the cream
• 200 g dark chocolate

Instructions

1. Place the sour cherries in a sieve and let drain thoroughly for at least 20 min.; preheat the oven to 180°C (355°F) top/bottom heat and line a deep baking sheet with parchment paper.
2. Beat the butter with the sugar for 5 min. until pale, mix in the eggs one at a time, and fold in the flour and baking powder spoon by spoon.
3. Spread two-thirds of the batter on the baking sheet, mix the rest with the cocoa powder, spread it on top, and press the cherries in evenly.
4. Bake for 35–40 min. until a skewer comes out clean, and let the base cool completely – the cream will melt on a warm cake.
5. Mix the pudding powder with a little of the milk, bring the remaining milk to a boil, stir in the pudding and simmer for 1 min., then let cool to room temperature while stirring.
6. Beat the butter with the sugar until white, add the cold pudding spoon by spoon, spread the cream over the base and chill for 30 min.; melt the chocolate, pour it over lukewarm, draw a wave pattern with a fork and let set for 15 min.