Danube Wave Cake—Donauwellen
(Also known as Snow White Cake.)
Ingredients:
- 250 g (8.81 oz) of butter or margarine
- 200 g (7 oz) of sugar
- 1 package Dr. Oetker Vanilla Sugar (OR) 3–5 drops of vanilla extract
- Salt
- 5 eggs
- 375 g (13.22 oz) of all-purpose flour
- 1 package of Dr. Oetker Baking Powder (OR) 1 ½ teaspoon of traditional baking powder
- 20 g (0.70 oz) of cocoa
- 1 tablespoon of milk
- 680 g (24 oz) of sour cherries (OR) tart cherries
Preparation:
Soften butter (or) margarine and mix with and sugar and vanilla sugar (OR) extract. Add a pinch of salt. Add eggs. Mix well. Combine flour with baking powder and sift it over the butter/egg mixture. Mix well, once again.
Use 2/3 of the batter and spread it evenly a baking sheet covered with parchment paper. Add the cocoa and milk to the other 1/3 of the batter and mix well. Next, spread the cocoa batter on top of the batter on the baking sheet. Take the cherries and push them into the dough evenly.
Bake the cake on the middle rack for about 30–35 minutes at 180°C (360°F).
Buttercream:
- 1 ½ packages of Dr. Oetker Vanilla Pudding (OR) Jello Vanilla Pudding (Cook & Serve)
- 750 ml (25.36 oz) of milk
- 7 ½ tablespoons of sugar
- 365 g (13.22 oz) of butter
Mix the pudding powder with some of the milk to dissolve it. Bring the rest of the milk with the sugar to a boil while stirring continuously. Add the pudding and return it to a boil.
Immediately empty the pudding into a big bowl and cover it with cellophane. (HINT: Wet one side of the cellophane wrap with water and cover the bowl with the wet side down. This will eliminate a “skin” from developing on top of the pudding.) Let the pudding cool down—but keep it out of the fridge.
Soften butter with an electric hand mixer. While mixing, add one tablespoon of pudding at a time. Continue until all the pudding is gone and the consistency of you buttercream is light and fluffy. (See picture below.)
NOTE: If the buttercream coagulates (which may happen if the butter and pudding are too cold or pudding and butter are at different temperatures) just put the buttercream in a bowl and place in the microwave for a few seconds and mix it again.
Spread the buttercream evenly on top of your cake and (If you like) on the sides. You can easily leave the cake on the sheet and just decorate the top, if you wish. After spreading the buttercream, put the cake in the freezer for about half an hour before you continue to decorate. The buttercream will harden—which will make it easier to finish designing the top of the cake.
Decorations:
- 3 or 4 different colors of deco sugar (I used autumn colors: yellow, orange, green, red)
- Toy barn
- 113 g (4 oz) of dark baking chocoloate
- Plastic toy fences
- Plastic toy tractor with trailer
Melt the Chocolate in a bain-marie (water bath/double boiler) and put it in a decoration bag with tip. Decorate the top of the cake. You either use only the chocolate to draw waves on the cake from left to right or do it the way I’ve shown in the picture. If you do it my way, you first need to spread the colored sugar already in shapes onto to cake and have the chocolate on top of the deco sugar. Continue to design the rest as shown. DONE!
