Donauwellen – cake with rum

Ingredients for 1 servings:

• 1 jar sour cherries (approx. 720 ml)
• 275 g butter
• 170 g sugar
• 3 eggs
• 450 ml milk
• 200 g flour
• ½ tsp baking powder
• 1 pinch of salt
• 1 tbsp Nutella
• 200 g dark chocolate coating
• 1 cube of palm fat
• 1 pack of biscuits, (butter biscuits)
• 1 cup rum, brown 40%
• 1 pack of vanilla pudding powder (for cooking)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

the subtle rum note makes it something very special

It’s best to take the butter for the cream out of the fridge the night before. Drain the cherries well in a sieve. Cream 125g butter, 125g sugar and 1 pinch of salt until fluffy. Stir in the eggs one at a time. Add 1-2 tbsp of milk. Mix the flour and baking powder and stir in until smooth. Spread half of the batter into a greased springform pan (26cm). Stir 1-2 tbsp of Nutella into the remaining batter and carefully spread it on the light batter (Nutella makes the dark batter less dry). Spread the drained cherries evenly over the batter, pressing down lightly. Bake in a preheated oven (electric oven 175°C) (fan oven 150°C) (gas mark 2) for 30-35 minutes. Allow to cool thoroughly in the pan! For the buttercream: Mix the custard powder, the remaining 45g sugar and 5-6 tbsp. Whisk the milk until smooth. Bring the remaining milk to a boil, stir in the custard powder, and bring back to a boil briefly. Transfer to a bowl and cover the surface with cling film to prevent a skin from forming. Allow to cool to the same temperature as the butter. Pour a little rum into a soup plate. Briefly dip the butter cookies in it, turn them over, remove them, and cover the entire cake in a single layer (the cookies should be completely soaked in rum). Cream the remaining 150g butter until creamy. Whisk the completely cooled custard again briefly, then gradually stir into the butter a tablespoon at a time. Spread this buttercream over the cake and refrigerate for 2 hours to allow the cream to set. Melt the chocolate coating together with the coconut oil and spread evenly over the buttercream. If you like, you can create a wavy pattern on the chocolate glaze using a cake comb. Return the cake to the refrigerator – ideally overnight. Just before serving, remove from the pan, and cut into slices. Tip: The cake tastes best after it has been refrigerated for a day or two. 54% rum isn’t recommended. The alcohol will be too overpowering, and it’s not really enjoyable (I tried it once…). The Palmin cube in the chocolate coating softens the chocolate coating a little. This makes it easier to slice the chilled cake later without the chocolate crumbling. If you use double the amount of ingredients, you’ll have enough for Donauwellen on a baking sheet. The cake is a bit time-consuming to make—but it’s worth the effort!