Donauwellen Cake

This Donauwellen (Danube Waves) recipe comes from my mother's handwritten cookbook. Originally it came from our dear farmerlady Ruf from my Hessian home village. At that time we bought potatoes, eggs and fruit directly on her farm. What is on the rise again today is a wonderful childhood memory to me. I have already tried many Donauwellen cakes in my life, but none of them was like this one. Moist morello cherries are hidden in a light batter, covered in an excellent vanilla buttercream and topped with a glossy chocolate glaze.

Duration: 1 hour

Amount: 1 baking tray


For the dough:

200 grams of butter

200 grams of sugar

5 eggs


1 tablespoon of vanilla sugar

300 grams of flour

½ packet of baking powder

2 tablespoons of cocoa

For the topping:

2 glasses of sour cherries, drained

1 litre of milk

150 grams of sugar

90 grams of vanilla pudding powder

250 grams of butter

100 grams of powdered sugar

For the glaze:

80-90 grams of coconut fat

3 tablespoons of sugar

3 tablespoons of cocoa

3-4 tablespoons of milk

1 egg


1. Make a batter from the ingredients.

2. Place half of the dough on a greased baking tray.

3. Mix the other half of the dough with 2 tablespoons of cocoa and spread evenly on the light dough.

4. Place the pitted sour cherries on top.

5. Bake the cake on the middle rail in the oven at 190°C for about 30 minutes.

6. Remove some of the cold milk beforehand to mix the pudding powder.

7. Bring the rest of the milk with 150 grams of sugar to the boil and stir in the custard powder.

8. Let it cool down and stir it more often with the whisk so that no skin forms.

9. Mix 250 grams of butter with 100 grams of powdered sugar until frothy.

10. Stir three quarters of the lukewarm pudding into the butter mixture and spread on the almost cold dough.

11. Gently heat four pieces of coconut fat with sugar, cocoa and milk in a water bath and then allow to cool. At the very end, fold in a whole egg and quickly spread the topping on the cake coated with pudding.

Tip: The advantage of this glaze is that it has a very nice shine to it and can be easily cut. If you want, you can also choose normal dark chocolate couverture as a topping. But then before cutting, dip the knife in hot water before each cut so that the casting does not break when cutting.

More recipes: