German Pastry Donauwellen Cake

This is a very special cake or pastry – The German Pastry Donauwelle Cake – in English it would be called the “Danube wave cake” – comes from the Danube region or the “Donauschwaben” region. The Danube starts in the Black Forest and winds goes through many valleys, cities and countries towards the East with its final destination the Black Sea. The cuisine from that region is traditional and historic. It has grown over the centuries and one recipe of that cuisine is remaining as a very popular cake, the Donauwelle.

The German cake is made out of a dark and light biscuit dough and a buttery cream, with  sour cherries and chocolate topping – that’s why it is also called Schneewittchenkuchen” (Snow-white Cake) because of the dark and light contrast and the red (cherries) for the lips. Remember Snow-white has dark hair, fair skin and red lips. You will love this cake. Happy Cooking!

Ingredients German Pastry Donauwellen Cake

200 g butter (for the biscuit cake)
150 g sugar
250 g soft butter (for the vanilla cream)
1 tsp vanilla extract
5 eggs
300 g flour
2 tbsp baking powder
3 tbsp cocoa powder (unsweetened)
700 g sour cherries (jar)
500 ml milk
1 package Vanilla or Vanilla Cream Pudding Dr Oetker
– How to make Vanilla Pudding –
2 tbsp sugar

vanilla pudding original
Find the Original German Dr Oetker Pudding here 

 Baking Instructions German Pastry Donauwellen Cake

– Beat soft butter with sugar until foamy.
– Add the eggs
– Mix flour with baking powder and add to the dough, mix well.
– Place baking paper in a high side baking tray or a fire proof form.
– Add  2/3 of the dough into the form.
– Mix remaining dough with cocoa powder and add this on top of the light dough. It should not get mixed up.
– Drain sour cherries, place them on the dough.
– Bake in pre-heated oven on 175 C or 350 F for about 30 minutes.
– When done let cool off completely.

bienenstich cake


– Make the pudding per instructions. Place a sheet of plastic wrap on top to prevent skin building.
– Let cool off completely.
– When the pudding has cooled off mix with 250 g very soft butter, spoon by spoon add the butter, until you get a smooth cream.
– Spread the cream evenly over the cooled off baked cake.
– Dust a layer of cocoa on top or a layer of dark chocolate glaze.

How to Make the Chocolate Glaze

100 g dark chocolate (72% cocoa)
100 g normal milk chocolate
70 g butter
Melt all ingredients using the double-boiler method until it is liquid.
Spread the glaze on top of the cake by using a wide knife.

You can also use 1-2 bars dark chocolate and melt them (double boiler method), then add 1 tbsp organic coconut oil, expeller pressed (taste neutral), or organic shortening. The oil adds some nice shine to the glaze.


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