Donauwelle / Snow White Cake

Ingredients for 1 servings:

• 400 g flour
• 280 g sugar
• 1 packet of vanilla sugar
• 500 g butter (room temperature)
• 5 eggs (room temperature)
• 1 packet of baking powder
• ½ tsp salt
• 100 ml milk (room temperature)
• 30 g cocoa powder, unsweetened
• 50 ml milk
• 1 jar sour cherries or morello cherries (700 g drained weight)
• 1 packet of vanilla pudding powder
• 100 g sugar (30 g of which for mixing the pudding powder)
• 1 packet of vanilla sugar
• 400 ml milk (6 tbsp of which for mixing the pudding powder)
• 250 g butter (room temperature)
• 300 g dark chocolate
• 20 g coconut oil (Palmin)

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 45 minutes

Snow White cake

To make the batter, cream the butter with the vanilla sugar and sugar until the mixture appears noticeably lighter and fluffy. Next, gradually add the eggs and beat them well into the butter mixture. Make sure the eggs are at room temperature, otherwise they won’t combine well with the butter. Then move on to the dry ingredients: Mix the flour with the baking powder and salt. When the butter and egg mixture looks like the one in the video (below), i.e. has the consistency of pudding, add the flour mixture and the milk. Mix everything together as quickly as possible until you have a smooth batter. Spread half of the batter evenly on a baking tray lined with baking paper or a roasting pan for your oven. Add the cocoa powder and the remaining milk to the remaining batter and spread the dark layer evenly over the light layer. Place the well-drained cherries on top of this layer and press them down lightly. This presses the dark dough down into the light dough, creating the typical wave pattern of the Donauwelle. The cake is then baked at 165°C (top/bottom heat) for 30-35 minutes. After baking, it must cool down thoroughly. During this time, we continue with the vanilla pudding. For this we take ready-made powder and mix it with the sugar and milk. The remaining milk is then heated to the vanilla sugar and sugar until it is just about to boil, and then the mixed pudding powder is added. The pudding should then be boiled for 1 minute while stirring. Then you pour it into a bowl and cover it with plastic wrap. To prevent a skin from forming, the film should directly cover the pudding. It should then cool to room temperature. Once the cake and pudding have cooled, you can continue. Beat the butter (3-4 minutes) until it looks almost white. Little by little, the smooth pudding is added and beaten with the butter. Then spread the cream over the cake and place it in the fridge for a good half hour. During this time, you can move on to the chocolate glaze. To do this, melt the chocolate coating together with the Palmin over a warm water bath. Please ensure that the chocolate is only heated very slightly. It must not get too warm. If it does get too warm, it should cool down again, otherwise the vanilla buttercream will melt on the cake – that would be a disaster after all the work! Finally, the glaze is poured over the cream and smoothed down. If you like, you can draw a wavy pattern into the chocolate with a serrated pastry scraper. The Donauwelle should then be refrigerated for another hour and is then ready to serve. If well chilled, it will keep fresh for up to 3 days.