German Donauwelle cake

Step 1/6

• 500 g Morello cherries
• 250 g butter
• 200 g sugar
• 1 tsp vanilla paste
• 5 eggs

• coarse strainer
• oven
• large mixing bowl
• stand mixer or hand mixer with beaters

Preheat oven to 180°C/350°F. Strain Morello cherries and set aside. Beat together butter, sugar, and vanilla extract until light und fluffy. Add eggs one by one and mix in.

Step 2/6

• 380 g flour
• 3 tsp baking powder
• ¼ tsp salt
• 2 tbsp cocoa powder
• 1 tbsp milk

• baking pan (31 x 24 cm/12 x 9 in.)
• parchment paper
• large mixing bowl
• stand mixer or hand mixer with beaters

Combine flour, baking powder, and salt in a large mixing bowl. Add to butter mixture in 3 portions. Gently mix in until well-combined. Add ¾ of dough to a parchment-lined baking pan. Add cocoa powder and milk to remaining dough and mix until well combined. Add to baking pan and spread on top of light-colored batter.

Step 3/6

• toothpick

Add cherries evenly across batter and gently press. Bake at 180°C/350°F for approx. 35 – 40 min. Cake is ready when a toothpick inserted into the center comes out clean.

Step 4/6

• 500 ml milk
• 100 g sugar
• 45 g starch
• 1 egg yolk
• 1 tsp vanilla paste

• medium saucepan
• plastic wrap
• whisk
• large mixing bowl

While the cake is in the oven, prepare the vanilla cream. Preheat ¾ of milk in a saucepan with ¾ of sugar and vanilla paste over medium heat. In a mixing bowl, combine remaining milk, starch, and sugar with a fork until smooth. Add starch mixture to milk once it starts to simmer and whisk until custard starts to thicken. Take off heat and whisk in egg yolk. Add to a bowl and leave to cool a little before placing plastic wrap on top. Allow to fully cool.

Step 5/6

• 250 g butter

• stand mixer or hand held mixer with beaters
• large mixing bowl

Beat butter until light and fluffy. Make sure that your butter and custard have the same temperature. In portions, add cooled down custard to butter and mix. Add custard cream to cake and leave to set for approx. 1 hr. in the fridge.