This weekend I promised to bake Donauwelle especially for him. Therefor I switched the cake size from a big baking sheet size to a very small (18 cm) spring form size.
Donauwelle is a cake made from a rich pound cake batter, chocolate pound cake batter and cherries covered with buttercream and chocolate glazing. You simply make a layer of white batter, followed by dark batter, sprinkle some cooked acid cherries on top and bake it. Afterwards there comes a layer of buttercream and chocolate glaze. Not a single bit healthy and very bad on the hips.
First thing: I forgot to buy cooked acid cherries so I used frozen acid cherries from my garden. Actually I used too much semi-frozen cherries mingled with cherry marmelade for some sweetness and they sank through the dark batter and the white batter on the ground of the baking mold. I must have made some mistake while downsizing the measurements of the ingredients.
|nice brown waves but they should be at the upper side|
The cherries have to sink a little or you don't get the wave image of the chocolate batter (as to be seen here) but not as much. I saved the cake by turning it upside down and let it cool. Afterwards I placed the buttercream on the cherry-topping (by accident). Not much harm done (and my husband could not tell the difference) but enough I am not going to post the recipe - still tasted great.