Donauwelle without pudding with mascarpone and chocolate
Portions: 12 persons | Preparation: 90 minutes
Donauwelle is a real classic on every cake buffet. Juicy cherries and creamy cream on a fluffy marble cake. The cake slices made of light and dark sponge cake with juicy sour cherries and fine cream with mascarpone and vanilla invite you to take a coffee break.
Please review recipe:
Ø 5 out of 5 stars ( 5 votes )
- 230 g butter, softened
- 120 g sugar
- 5 eggs
- 300 g flour
- 1 packet baking powder
- 2 tbsp baking cocoa
- 1 glass cherries
- 250 g mascarpone
- 40 g powdered sugar
- 1 vanilla pod
- 200 ml whipped cream
- 1 pack of whipped cream
- 200 g dark chocolate coating
- 2 tbsp oil
- Hand mixer
- Baking pan
- Basin bowl
Prepare the dough
- Drain the cherries.
- Mix the butter with the sugar until fluffy.
- Stir in the eggs one at a time.
- Mix the flour with the baking powder and stir into the dough.
- Divide the dough in half and divide into Stir in cocoa for half of the dough.
- Paste the light batter into the tin.
- Spread the dark batter over the light batter.
- Distribute the cherries over the batter and press down lightly.
- Bake the cherry cake in a preheated oven at 175 °C for approx. Bake for 30 minutes and leave to cool.
Prepare the cream
- Scrape out the pulp from a vanilla pod.
- Stir the mascarpone with the icing sugar and the pulp until creamy.
- Whip the whipped cream with the whipped cream and stir into the mascarpone.
Donauwelle is done
- Spread the cream evenly over the cooled cherry cake.
- Refrigerate for at least 30 minutes.
- Melt the dark chocolate couverture with oil in a water bath.
- Spread the chocolate onto the Danube wave, waves with a fork pull.
- Donauwelle refrigerate until ready to eat.
The Donauwelle can also be prepared with custard cream. For the light version of the Donauwelle, simply stir the quark into the pudding instead of the butter.