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Cakes

Easy Donauwelle Cake: Hot Pudding Is Poured Over the Batter and Baked In, With a Sour Cream Topping

A shortcut Danube waves cake with pudding baked into a light and cocoa batter and a sour cream whipped cream topping.

Prep30 min
Cook30 min
Total1 h
Servings15 pieces

NutritionApproximate, per serving

Calories280 kcal

Instructions

  1. Beat the egg yolks with the sugar until thick and foamy. While stirring constantly, slowly drizzle in the oil and water until you have a smooth emulsion.

  2. Add the sifted flour mixed with the baking soda to the liquid mixture and mix well so there are no lumps.

  3. In a second bowl, beat the egg whites with a pinch of salt to stiff peaks. Then gently fold them by hand into the yolk base.

  4. Divide the batter in half. Leave one half light and mix the cocoa into the other.

  5. Grease a 9×12-inch (22×31 cm) pan or line it with parchment paper. First pour in and smooth the light batter, then pour the cocoa batter over it in a zigzag.

  6. Cook a thick pudding from the milk, pudding powder and sugar, stirring constantly.

  7. While the pudding is still hot, pour it evenly directly over the raw two-colored batter. Don't worry, the layers will merge as it bakes.

  8. Bake in an oven heated to 320°F (160°C) convection for about 30 minutes.

  9. Let the cake cool completely on a wire rack. In the meantime, whip the cream with the vanilla sugar until stiff.

  10. Gently fold the crème fraîche (or sour cream) into the whipped cream by hand. Spread the cream over the cold cake and refrigerate until set.

Tips:
  • The pudding must be hot: Do not wait for the pudding to cool. Pouring the hot mixture into the batter creates the typical "waves" and ensures the cake bakes through and stays juicy.
  • Choosing the cream: Use the thickest sour cream you can find (ideally crème fraîche or full-fat sour cream) so the cream does not run off the cake.
  • Convection: The recipe was written for a convection (fan) oven at 320°F (160°C). Without convection, a slightly higher temperature of about 340°F (170°C) may be needed.
  • No pudding powder? Use cornstarch of the same weight and add 2 teaspoons of vanilla extract; add a little more sugar to taste.
  • Cherry layer: For a taste closer to classic Danube waves, arrange drained jarred sour cherries on the cocoa batter before pouring on the pudding.
  • Chocolate topping: Grate dark chocolate over the set cream layer.