Donauwellen with a hint of coffee

Ingredients for 1 servings:

• 1 jar sour cherries
• 250 g butter, soft
• 225 g sugar
• 1 pinch of salt
• 4 m.-sized eggs
• 250 g flour
• 2 tsp baking powder
• 50 g dark chocolate coating
• 3 tsp instant coffee
• 1 tbsp cocoa
• ¼ liter of milk
• 1 packet of vanilla sugar
• 1 tbsp sugar
• ½ pack of vanilla pudding powder
• 80 g butter, cold
• 170 g butter, soft
• 50 g powdered sugar
• 200 g dark chocolate coating
• 125 g cake icing, dark

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 40 minutes

for 36 small bite-sized pieces

For my family, cakes and pies were always too much, so I’m cheating a little here and wrapping a hearty cake in small, bite-sized pieces. Please don’t be put off by the list of ingredients or the time limit; it’s really worth it. First, I drain the sour cherries. I’m not using the juice for the cake, so it can be used for something else. Preheat the oven (electric oven 175°C, fan oven 150°C). Grease a square springform pan (approx. 24 x 24 cm) or a round springform pan and dust with a little flour. For the batter, beat 250 g softened butter, 225 g sugar, and a pinch of salt for about 5 minutes until fluffy. Beat in the eggs, one at a time. Mix 250 g flour and the baking powder (I usually sift it for extra fluffiness) and stir into the egg and sugar mixture. Pour half of the batter into the pan and smooth it down. Now chop 50g of chocolate coating and dissolve the coffee in 3 tablespoons of hot water (let it cool for 1 minute if necessary). Stir the coffee, cocoa powder, and chopped chocolate coating into the remaining batter. Then spread the dark batter over the light batter and marble it slightly (it’s best to simply mix the batters a little with a spoon handle). Distribute the cherries over the batter and bake the cake for 35-40 minutes. Then let everything cool. For the cream, combine 5 tablespoons of milk, the vanilla sugar, 1 tablespoon of sugar, and the pudding mix. Bring the remaining milk to a boil and stir in the pudding mix. Simmer for about 1 minute, stirring constantly. Transfer everything to a bowl. Then cut 80g of cold butter into pieces and stir into the hot pudding until completely melted. Cover the pudding with a little cling film and let it cool to room temperature. Cream 170g butter and icing sugar for about 5 minutes until fluffy. Stir in the vanilla pudding a tablespoon at a time. Then spread the buttercream over the cake in waves; this is best done with a spoon. Chill everything for two hours. Remove the cake from the tin and cut into small pieces (approx. 4 x 4 cm). Chill again briefly. In the meantime, melt 200g chocolate coating in a hot water bath and melt the cake icing separately according to the package instructions. Then mix the chocolate coating and cake icing together and spread over the Donauwelle. Let the icing dry, and you have 36 little Donauwelle pieces. I hope you like the recipe. I’m always impressed and it’s a nice change from huge cakes and sheet cakes.