What is Donauwelle?

Donauwelle is a German cake that includes layering of two different color cakes, which complements them with sour cherries and baking the whole mixture. After cooking, the cake ends with a layer of cream cream and molten chocolate. The acidic cherries are placed on an uncooked ching, so they sink during cooking, causing two colored doughs to mix and form waves inside the cake. The resulting Donauwelle is a low growing, rich cake that can sometimes be very dense, depending on the exact ingredients and methods of baking. Some recipes require the addition of ingredients that lighten the dough or keep it damp like yogurt. The dough itself also lacks the addition of excessive moisture, sometimes it causes a dense and uncooked dough compared to liquid doughs very hard. The whole recipe, when it is made in the tradition of Way, can be quite time consuming with all the different steps to take, and the cooling time required at different points. Alternatively there are recipes that use thatMeasure all pre -wrapped ingredients that can take much less time.

The dough on the cake used in Donauwelle is similar to the pound. It is made of flour, butter, sugar and eggs. After mixing, the dough is divided into two equal parts and one part is combined with cocoa powder to darken the color. The Lord is lubricated with butter and poured into a simple half of the dough, followed by a darker body.

acidic cherries that can be found wrapped in glasses or cans are released and placed on the upper part of the dough in a tin pan. The cake is then baked until it takes place. It is necessary to cool it completely before the cake is complete.

A simple creamy cream with the addition of vanilla is distributed over the peak -chilled cake. At this point, it is chilled to adjust the cream and prepare it for the last step. Chocolate, either semisweet or bittersweet, is melted and left to cool, but not to solidify. Poured outIt is over the upper part of the cream cream to form a smooth, flat surface for Donauwelle. Once the chocolate is poured, the cake is again chilled until the chocolate solidifies and falls, so the cake is ready to serve.