John Myers
Ingredients for 1 servings:
- 350 g flour
- 1 tsp, leveled baking powder
- ½ tsp baking soda
- 2 tsp cinnamon powder
- ½ tsp nutmeg, freshly grated
- ¼ tsp clove powder
- ½ tsp ginger powder
- 100 g sugar
- 60 g caster sugar
- 1 egg(s)
- 1 egg yolk
- 200 g pumpkin puree
- 80 ml oil
- 100 g sour cream
- 200 g cranberries, dried
- 350 g flour
- 160 g sugar
- ¼ tsp salt
- ½ tsp baking soda
- 375 ml buttermilk
- 1 egg(s)
- ½ vanilla pod(s), including the pulp
- 70 g butter
- 240 g walnuts, ground
- 100 ml maple syrup
- 500 ml milk
- 1 ½ pack vanilla pudding powder
- 400 ml whipped cream
- e.g. Calvados
- 40 g powdered sugar
- ½ vanilla pod(s), including the pulp
- 250 g milk chocolate
- 170 g cream
Instructions
Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes
Donauwelle as wild, moody and colorful as autumn!
Pumpkin dough: Combine all dry ingredients in a mixing bowl, then stir in the egg, egg yolk, oil, sour cream, and pumpkin puree. The dough should have a consistency similar to nut dough. Nut dough: Combine all dry ingredients in a large mixing bowl. Add the egg, syrup, and melted butter and stir slowly with a spoon, gradually adding the buttermilk until a smooth dough forms. Notes: You can also use ready-made pumpkin pie spice. I prefer caster sugar to brown sugar; it gives the dough a lovely caramel flavor. Pumpkin puree: I mash leftover baked pumpkin for this. In a 36 x 24 cm pan, first add the pumpkin dough, then the cranberries, then the nut dough. Bake in a preheated oven at 170°C (top/bottom heat) for about 45 minutes. Do the toothpick test! Let cool. Calvados cream: Boil milk with the custard powder, one or two glasses of Calvados, and powdered sugar, then cool to room temperature. Whip the cream and fold it into the custard. Then spread it over the cake and chill. Ganache: Melt the chocolate in the cream, stir until smooth, and spread it over the cold cream. Chill until ready to serve.
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