The beloved Donauwelle, also known as Snow White Cake, is a pastry staple throughout Germany and Austria and can be found in just about any bakery. Meaning “Danube wave,” the smooth marble cake got its name from its wavy appearance, meant to recall the waves of the Danube River. This recipe breathes new life into the classic and is the perfect addition to any mid-morning coffee break or afternoon tea.
Classic Donauwelle Cake
The beloved Donauwelle, also known as Snow White Cake, is a pastry staple throughout Germany and Austria and can be found in just about any bakery. Meaning “Danube wave,” the smooth marble cake got its name from its wavy appearance, meant to recall the waves of the Danube River. This recipe breathes new life into the classic and is the perfect addition to any mid-morning coffee break or afternoon tea.
Equipment
- Hand mixer
- Round cake pans
- Piping bag
- Cooling rack
- Drip tray
Ingredients
- 4 eggs
- 8 oz sugar
- 1 pinch salt
- 9 oz flour
- 2 tsp baking soda
- 9 oz soft butter
- 1 tbsp cocoa powder
- 2 oz dark chocolate melted
- 10.5 oz sour cherries
- 5.33 oz soft butter
- 10 fl oz vanilla pudding
- 3 oz chocolate melted
- 11 oz dark chocolate
Instructions
- Mix the eggs, sugar, and a pinch of salt with a hand mixer until frothy. Stir in the flour and baking powder. Finally, add the soft butter to the batter and mix everything together until creamy.
- Divide the batter into two different bowls. In one bowl, add the cocoa powder and 2 oz of melted chocolate and mix together.
- Divide the light batter between two round cake pans and smooth it out. Then divide the dark batter by pouring half into each pan and carefully spreading it over the light layer.
- Evenly divide the sour cherries between the two pans and gently push into the cake batter. Bake both pans at 350°F for 35 minutes.
- While the cakes are baking, take care of the cream. First beat the soft butter with a hand mixer until creamy, add the vanilla pudding, and stir again. Finally, pour the finished product into a large piping bag.
- Once the cakes have completely cooled, remove them from the pans and carefully cut off a portion of the upper layer of each cake to get a smooth surface. Then put one of the cakes back into the pan and distribute half of the cream from the piping bag on top of this cake and smooth it out with a spoon.
- Melt 3 oz of chocolate in a water bath, evenly spread the melted chocolate over the cream layer, and immediately smooth it out with a spoon. Refrigerate the cake until the chocolate layer hardens.
- Once the chocolate layer is set, spread the rest of the cream over the top and smooth out.
- Flip the other cake over and place it on top of the garnished cake. Refrigerate the cake for 4 hours.
- Remove the cake from the fridge and put it on a cooling rack over a drip tray or pan. Melt 11 oz of chocolate in a glass bowl in a hot water bath until it is completely melted. Let it cool for a moment and then spread it evenly over the cake.
- Briefly refrigerate the cake and then bust out the cake forks!
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