This recipe is dedicated to my beloved Godmother Moni as it has been the one dish she's always brought to every celebration and something I will always associate with her.
This traditional Donauwelle, translated Danube waves cake, is layered alternating with vanilla and chocolate cake dough, sour cherries and vanilla cream. After the cake is baked and cooled off a chocolate glaze is applied to the top of the cake and waves are made using a fork. When the cake is cut in squares it looks a little like the waves of the Danube river from the side. The 'Donauwellen' cake looks very elegant and tastes great with the different flavor layers.
3 TSP Baking Powder
4 TBS Cocoa powder
2 glasses of Sour Cherries
1 bag Vanilla Instant Pudding
400 ml Milk
2 TSB Sugar
250g soft Butter
200g 70% Dark Chocolate
2 TBS Nutella
1 TBS Oil
Use a 30 x 40 cm baking tray. Heat the oven to 160 degrees Celsius.
Mix the instant pudding powder with 50ml milk and the sugar, let the rest of the milk come to boil before putting in the pudding mix, giving it a good stir and then instantly sip it into a bowl. Let the pudding cool down to ambient temperature.
Mix the eggs, margarine and sugar to form a thick, creamy texture. Mix the flour and baking powder and add it slowly to the rest. Put half the dough on to the baking tray and then add the cocoa and milk to the rest of it. Then put that mixture on top of the other and add the cherries. Bake for 25- 30 min.
Mix the soft butter to a creamy texture and add the pudding mix slowly. Once the cake has cooled down, add the crème on top and put it into the fridge.
Let the chocolate melt, then add Nutella and oil so that it creates a liquid chocolate icing. Put that icing on top of the cake and place it back into the fridge to harden up.