Donauwellen Recipe - Allrecipes.com
Donauwellen Recipe
  • READY IN 1+ days

Donauwellen

Recipe by  

"This is a very popular German cake recipe with cherries, vanilla custard, and chocolate! The Donau is a river, and Welle is the German word for wave."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 day 1 hr

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x18 inch rimmed baking sheet or jelly roll pan or line with parchment paper.
  2. In a large bowl, cream together the butter and 1 cup sugar using an electric mixer. Mix in the eggs one at a time, then stir in the vanilla. Combine the flour, salt, and baking soda; quickly fold into the egg mixture.
  3. Spread 2/3 of the batter in the bottom of the prepared baking sheet. Stir the cocoa powder and 1 tablespoon of milk into the remaining batter just until blended. Spread evenly over the vanilla layer. Pat the cherries dry with paper towels, and sprinkle them evenly over the top of the cake batter.
  4. Bake the cake in the preheated oven, until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Let cool.
  5. In a small bowl, whisk together the cornstarch and 1/2 cup sugar. Heat the milk in a small saucepan just until hot but not boiling. Whisk in the cornstarch mixture, and bring the mixture to a boil. Simmer, stirring constantly, until the mixture thickens, about 2 to 3 minutes. Remove from heat and stir in the vanilla. Spread the thickened custard over the surface of the cake and refrigerate overnight.
  6. For the chocolate topping, place the chocolate chips in a microwave-safe bowl. Heat at 30 second intervals, stirring each time, until just melted and smooth. Stir in the oil. Working quickly, spread the chocolate over the chilled custard layer. If you like, you can use the tines of a fork or a cake comb to make "waves." When the chocolate is set, cut the Donauwellen into about 20 squares to serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2009

We have edited this recipe and corrected the directions for making the custard layer. The mixture must be boiled for the cornstarch to thicken the custard. We apologize for any difficulties this error created.

 
Most Helpful Critical Review
Mar 28, 2006

Unfortunately, my daughter chose this recipe for a German class project. Though I followed the recipe, the 'custard' never got thick enough to spread. I ended up at the 24 hour market getting premade pudding to spread. There was no instruction on when to add the second measurement of vanilla and the chocolate siezed up. She was crying and I was not happy.

 

9 Ratings

Sep 01, 2009

I've made this cake many times but used a different custard. Here is how I made it: Cook 2 packages vanilla pudding but only use the milk for one package. Let the pudding cool down. Take 1 cup of unsalted butter and mix it until it's creamy. Test both the pudding and the butter for the same temperature and slowly mix the cooked pudding, under permanent mixing, into the butter. Let it cool down on the cake before you put the chocolate on it.

 
Jul 28, 2010

2 packages Dr. Oetker® Vanilla pudding powder (substitute with 2 JELL-O® Vanilla pudding 3 oz box, make with 2 cups milk for each pudding, 4 cups milk total). I noticed some people had issues with the custard & i thought that maybe this would help.

 
Aug 14, 2009

I didn't like the texture.

 
Jul 25, 2014

I made this in a smaller pan, but scaled the recipe accordingly. The first layer will feel a bit thin, but once you add the rest of the batter and cook it, the thickness is about the same as in the photo. The custard layer was too thin though. I tried the updated recipe, and recommend doubling up on the custard layer so that the cake isn't too dry. Either way, the family seemed to love it.

 

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Nutrition

  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 396 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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