Donauwellen in German means "the Wave of the Danube".
Waves of the Danube, then in layers for this popular traditional dessert in Germany and Austria, and in fact five successive and different for fivefold apotheosis of taste.
The process is complex but not that difficult. With detailed photos and the process of executing step by step all parallel preparations, that are essential, become easier.
The base consists of a two-colored cake in white and chocolate and the surface is covered with sour cherries or cherries. Cooked and drenched with syrup. On top spread the cream-vanilla pudding. The final layer is a light and soft Chocolate Ganache that never hardens to keep the same velvety texture of this cream underneath.
Own your Donauwellen!
Waves of the Danube, then in layers for this popular traditional dessert in Germany and Austria, and in fact five successive and different for fivefold apotheosis of taste.
The process is complex but not that difficult. With detailed photos and the process of executing step by step all parallel preparations, that are essential, become easier.
The base consists of a two-colored cake in white and chocolate and the surface is covered with sour cherries or cherries. Cooked and drenched with syrup. On top spread the cream-vanilla pudding. The final layer is a light and soft Chocolate Ganache that never hardens to keep the same velvety texture of this cream underneath.
Own your Donauwellen!
| work: 2h:00′ | time: 4h:00′ | very difficult: |
Cake (20 servings)
|
 Start by greasing well and flour a rectangular pan dimensions 25×35cm (9.8 in × 1.15 ft). Wash and remove the stems and seeds from the cherries, using a special tool. Assemble them in a bowl and have them wait until you need them. In the bucket of the fixed mixer add the sugar and eggs and beat well to whiten and swell for 4'. |
 In a bowl sift the flour and pour in the baking powder and salt. In the egg mixture pour alternately in three tranches the flour, milk and corn. Add the vanilla. Stir gently with a spatula, not to deflate. |
 Pour half of the cake mixture to the prepared pan. |
 In a small bowl add the cocoa and 5 tablespoons milk to make a paste, which you pour in the white cake mix, that we kept in the bucket. Stir gently so that the mixture becomes tan. |
 Pour into the pan over the white mixture. To go everywhere, to cover the entire bottom mixture. |
 On the top of the layer with chocolate strew cherries pressing gently to sink slightly. During the baking process the cherries sink to the bottom of the cake causing the wavy swirl pattern from which it took its name this cake. Bake in preheated oven at 170°C (338°F, Gas 3.5) for 30'-35'. |
 Vanilla Pudding
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 In medium-size saucepan over medium heat pour ¾ of the milk and the sugar to dissolve. Add the butter, cut into pieces. |
 Alongside the rest ¼ of the milk pour the powder of vanilla pudding. Mix very well. Pour the mixture of vanilla pudding into the pot mix and bring to a boil until thickened and become thick cream. Leave aside to cool slightly. |
 Syrup
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 In a small saucepan over medium heat, add the liqueur to warm and melt the sugar. Mix gently and remove from heat once the sugar melts. No need to boil. |
 When you pull the cake from the oven, pour the syrup over the entire surface and allow to absorb. |
 Above the layer with cherries pour the vanilla cream and spread over the entire surface. |
Chocolate Ganache
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 Soak the gelatine sheets for 5 minutes in cold water. In small saucepan over medium heat put the sour cream, water and sugar to boil. |
 Inside dissolve the cocoa. When the mixture gets homogeneous and boils, add the drained gelatine leaves and stir. Allow to boil for 8'-10' to reduce the amount and concentrate. |
 Remove from the heat and carefully pour the chocolate ganache over the vanilla cream. Once the ganache cools slightly "scribe" it with wavy manner with a fork. Allow to cool for 2 hours -if you have patience- cut into pieces and serve. |
The liqueur can be any you like or the Panna Cotta with Dessert Wine or a simple, light sugar syrup is enough. But the scent of bergamot makes it particularly aromatic.
We have the choice to put sour cherries compote-especially during the winter months-and use the syrup to infuse the cake.
It is a very special and super tasty dessert that can be made from the previous day, it gives several pieces and gets comfortable the position of our favorite sweet at celebrations, family moments.
