Danube Wave Cake
A two-tone sheet cake topped with juicy sour cherries, a velvety pudding buttercream, and crisp chocolate glaze.
- 70 min
- 378 kcal / serving
- medium
- vegetarian
- Protein
- 5.5 g
- Fat
- 24.5 g
- Carbs
- 33.3 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
20 servings
- 250 g butter (softened)
- 200 g sugar
- 5 pc egg (medium)
- 350 g wheat flour
- 1 pack baking powder
- 3 tbsp cocoa powder (unsweetened)
- 3 tbsp milk
- 1 jar sour cherries (well drained)
- 1 pack vanilla pudding powder
- 500 ml milk (for the pudding)
- 200 g butter (room temperature, for the buttercream)
- 200 g dark couverture chocolate
Method
- Cook a pudding using the pudding powder, 40 g sugar, and 500 ml milk, cover immediately with plastic wrap, and let cool.
- Preheat the oven to 180 °C (top/bottom heat) and line a deep baking sheet with parchment paper.
- Cream 250 g butter with 160 g sugar, beat in the eggs one by one, then fold in the flour and baking powder.
- Spread two-thirds of the batter on the sheet; mix the remaining third with cocoa and 3 tbsp milk, then spread over the light layer.
- Distribute the cherries evenly onto the dark batter, press in slightly, and bake the cake for about 30 minutes.
- Whip the room-temperature butter until fluffy and mix in the cooled pudding tablespoon by tablespoon to create a smooth cream.
- Spread the buttercream over the cooled cake, pour the melted couverture chocolate on top, use a fork to create a wave pattern and cut into 20 pieces once set.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free