Danube Wave

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 198 kcal


the dough

  • 100 g Butter
  • 100 g Sugar
  • 1 pinch Salt
  • 1 packet Vanilla sugar
  • 3 Eggs
  • 150 g Flour
  • 1 heaped tsp Baking powder
  • 3 tbsp Cocoa
  • 2 tbsp Cold milk

aside from that

  • 1 glass Sour cherries

for the buttercream

  • 450 ml Cold milk
  • 1 packet Custard powder
  • 100 g Butter
  • 80 g Sugar

the cocoa icing

  • 80 g Powdered sugar
  • 30 g Cocoa
  • 3 tbsp Hot water
  • 30 g Melted butter


  • Mix the soft butter with sugar and vanilla sugar with a hand mixer until foamy.
  • Gradually add the eggs one by one.
  • Finally, mix in the flour, a pinch of salt and baking powder and stir in.
  • Brush the baking pan with butter.
  • Pour in a little half of the dough and smooth it out.
  • Stir in the remaining cocoa dough, possibly a little cold milk.
  • Spread this dark dough on the light dough.
  • Spread the drained cherries over it and bake in the preheated oven to 200 ° top / bottom heat for about 25 minutes.
  • Take out of the oven and let cool down.
  • Using 450 ml of milk, 80 g of sugar and a P. vanilla pudding powder, cook a pudding according to the instructions.
  • Let this vanilla pudding cool down while stirring frequently.
  • Beat soft butter with a hand mixer until foamy.
  • Then stir only 1 tablespoon of the cooled pudding into the butter until the pudding is used up.
  • Spread the buttercream thickly on the cherries and place in the fridge until done.
  • For the cocoa icing, mix the powdered sugar and cocoa, then strain through a sieve.
  • Mix with 2 tablespoons of hot water to form a cocoa icing.
  • Melt 30 g butter and stir well into the cocoa sauce until a smooth, shiny sauce is formed.
  • Take the Donauwelle out of the fridge and distribute the icing in the middle of the buttercream.
  • Using a wide knife, carefully spread the casting on the top up to the edge.
  • Put back in the fridge until ready to eat,


Serving: 100gCalories: 198kcalCarbohydrates: 42.8gProtein: 3.5gFat: 1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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