Today I have another all-time favorite for you: my classic Danube wave, delicious like grandma’s! Little by little I have to combine all the classic recipes from the blog, after almost eight years of blogging! The recipe for him was already available last week. Mole cake, the Cream cheese cake I’ve been around for a long time, the Marbled cake it was one of my first recipes here, now I am definitely missing the Frankfurter Kranz and the bee sting in my repertoire… soon I will dedicate myself to both candidates!
But today first about the delicious “Joyful boom event” the Danube wave. This recipe is made mostly with sour cherries from the glass, but in cherry season you can of course bake them wonderfully with fresh cherries. The glass variant definitely makes this cake a year round cake and there are countless variants of the Danube wave. But here and now I actually opted for the very traditional Omi recipe with vanilla buttercream and I think the cake in this form is super delicious.
Today, for the “cherry boom”, you can expect a lot of really great recipes with cherries… further down in the article I connect you with all my colleagues and you can click through the wonderful variety of recipes. Have a lot of fun with it!
Ingredients for the classic Danube wave: delicious like Grandma’s
Cake dough: 250 g of soft butter, 200 g of sugar, 1 teaspoon of vanilla paste, 5 eggs, 350 g of flour, 1 packet of baking powder, a pinch of salt, 2 tablespoons of cocoa, 1 tablespoon of milk, 1 glass of cherries or 500 g of fresh cherries
Butter cream:
500 ml of milk
1 packet of custard
2 tablespoons sugar
1 tablespoon vanilla paste
250g soft butter
Chocolate glaze:
200 g of dark chocolate coating
1 tablespoon of coconut oil
Preparation for the classic Danube wave, tasty like Grandma’s
First prepare a custard with milk, powdered custard and sugar according to the instructions on the package. Immediately place in a bowl and cover with cling film so that no skin enters. Let cool.
Line a baking sheet with a baking frame and cover it with parchment paper (I like to bake with a baking frame, because the cake stays in shape, of course you can do without it!). Preheat the oven to 200 ° C (convection 175 ° C).
Scoop the cherries or sour cherries out of the glass to drain well.
For the dough, beat the softened butter with sugar and vanilla sugar until frothy. Add the eggs one by one and beat, add the vanilla paste. Now add flour and baking powder and mix everything into a smooth dough. Place half of the dough on the baking sheet and roll it out. Add the cocoa and milk to the other half and stir. Spread on light dough. Spread the cherries on the dough, press a little. Bake in the preheated oven for 30 to 40 minutes (not too long, otherwise it will dry out.
Take the cake out of the oven and let it cool.
Meanwhile, whisk in softened butter and add chilled vanilla pudding spoon by spoon (both ingredients should be at room temperature!). Spread this buttercream over the cooled cake.
Melt the coverage with the coconut oil and spread over the vanilla cream. Let stand and refrigerate until ready to serve.
Tip: to cut the cake, you must first immerse the knife in very hot water and cut it carefully so that the chocolate does not break so easily when you cut it.
Here are the excellent cherry boom recipes from colleagues:
Nom Noms food Swiss cherry roll and chocolate cheesecake
Sugar Teas, Cherry Poppy Seed Parfait with White Chocolate
Kitchen chaotin bruschetta with balsamic cherries
Kochhelden Ribs with Cherry BBQ Sauce
Cherry tartlets stuffed with whatinaloves with white chocolate poppy seed cream
Madame Dessert Kirsch Loot like it’s from the bakery
Jankes * Soulfood Chocolate Cherry Muffins
Bake to the roots cherry streusel cake
Patrick Rosenthal’s Cherry Poppy Seed Snail Cake with Marzipan
Ina Is (s) t Kirsch Dessert with yogurt and poppy seed cream
Moey’s Kitchen Quick Butter Cake with Cherries and Almonds
Stir once, also known as white chocolate cherry pot box cake
Vegan cherry crumble muffins from Möhreneck
Kitchen S Cheesecake with Cherries – No Bake Cherry Dream
Louibakery Gugelhupf à la Black Forest cherry
festive Clafoutis aux cerises: a simple heavenly casserole with cherries
Heart Pot Lemon Cherry Pie with Cherry Frosting
Mrs Greenhouse cherry pie with pudding and almond slivers
The Cherry Pop Tarts pastry chef
Life Is Full Of Goodies Chocolate Cherry Cake with Mascarpone Cream
Boys cook and bake chocolate muffins with cherries and nut nougat cream
Tina’s Tausendschön Turn dessert into cake! Cherry and cherry pie
My Kitchen Fights Cherry Poppy Seed Cheesecake Snails
Printable recipe:
To press
Classic Danube Wave – Tasty Like Grandma’s
The quintessential classic: Grandma’s recipe for the classic Danube wave with vanilla buttercream and chocolate frosting, optionally with sour cherries or fresh cherries
- Preparation time: 30
- Time to cook: 30-40
- Total Time: 43 minutes
- Category: Birthday cake, cake,
- Method: to bake
- Kitchen: German
Scale1x2x3x
ingredients
The cake batter:250 g soft butter200 g sugar1 Teaspoon vanilla paste5 Eggs350g Flour1 Pack of baking powder, pinch of salt2 Tablespoon of cocoa1 Spoonful of milk1 Glass of sour cherries or 500 g of fresh cherries
Butter cream:
500 ml of milk
1 Custard pack
2 Tablespoons of sugar
1 Scoop of vanilla paste
250 g soft butter
Chocolate glaze:
200 g Dark chocolate coating
1 Tablespoon of coconut oil
First prepare a custard with milk, powdered custard and sugar according to the instructions on the package. Immediately place in a bowl and cover with plastic wrap so that no skin enters. Let cool.
Line a baking sheet with a baking frame and cover with parchment paper (I like to bake with a baking frame, because the cake stays in shape, of course you can do without it!) Preheat the oven to 200 ° C (convection 175 ° C).
Scoop the cherries or sour cherries out of the glass to drain well.
For the dough, beat the softened butter with sugar and vanilla sugar until frothy. Add the eggs one by one and beat, add the vanilla paste. Now add flour and baking powder and mix everything into a smooth dough. Place half of the dough on the baking sheet and roll it out. Add the cocoa and milk to the other half and stir. Spread on light dough. Spread the cherries on the dough, press a little. Bake in the preheated oven for 30 to 40 minutes (not too long, otherwise it will dry out.
Take the cake out of the oven and let it cool.
Meanwhile, whisk in softened butter and add chilled vanilla pudding spoon by spoon (both ingredients should be at room temperature!). Spread this buttercream over the cooled cake.
Melt the coverage with the coconut oil and spread over the vanilla cream. Let stand and refrigerate until ready to serve.
Notes
Tip: to cut the cake, you must first immerse the knife in hot water and cut it carefully so that the chocolate does not break so easily when cutting it.
Keywords: Birthday cake, sheet cake, Danube wave, Snow White cake, simple, safe, chocolate, buttercream
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Delicious and simple recipe for a classic Danube wave with vanilla buttercreamI wish you something!
Andrea
