The Donauwelle is a typical German and Austrian sheet cake. It has multiple layers covered with chocolate. It is perfect to celebrate the Anti Diet Day!

Today is World Anti Diet Day. What is better than making a nice cake? I made this cake for a friend’s birthday. It is one of her favorites but any day in the year is perfect for it.

I found a recipe on Gluten Free in German. I used ghee instead of the butter and xylit as granulated sugar. The required milk I substituted with cashew milk. The pudding powder I used a gluten free. Chocolate at minimum 80 %. I added vanilla paste. For the rest I just did exactly what the recipe says.

It is a cake that needs a little attention and is not that fast throw-all-together-mix. The batter wants to be slowly prepared, one ingredient after the other added, always mixed well in between. The batter is then divided in a plain layer and a chocolate one (2/3 and 1/3), the sour cherries are spread all over the cake and slightly pressed in the batter. This way they form waves later after baked. The buttercream is fluffy and light as it has mainly vanilla pudding as base.

The baked cake has to be covered with the vanilla-pudding-buttercream and then additionally cooled. When the last layer is firm it can be covered with the chocolate glaze. As decoration you can put a wavy design on the chocolate.

I wasn’t sure how the cake would taste to the others of the birthday party because I never had Donauwelle before. But apparently they all liked it very much, thought it was very similar to the traditional one. The cake was nearly gone in the end. Very satisfying to me. And yes, I liked it, too!

Donauwelle

Servings	Prep Time
16	20 minutes

Cook Time	Passive Time
40 minutes	2 hours

Servings	Prep Time
16	20 minutes

Cook Time	Passive Time
40 minutes	2 hours

Donauwelle

Servings	Prep Time
16	20 minutes

Cook Time	Passive Time
40 minutes	2 hours

Servings	Prep Time
16	20 minutes

Cook Time	Passive Time
40 minutes	2 hours

Ingredients

Cake batter:

700 g sour cherries (frozen or jar)
250 g ghee (smooth)
150 g granulated sugar (e.g. Xylit)
1/2 tsp salt
5 eggs (medium size)
350 g all purpose paleo flour
3 tsp baking powder
30 g cocoa powder
2 tbsp cashew milk

Buttercream:

1 pouch vanilla pudding
1/2 l cashew milk
70 g granulated sugar (e.g. Xylit)
250 g ghee (smooth)

Frosting:

200 g dark chocolate (85%)
2 tbsp coconut oil

Servings:

Instructions

Prepare a 20 x 30 cm square baking sheet with some grease or parchment paper and preheat the oven to 180°C/350°F.
For the batter stir the ghee to a smooth cream. Add slowly the sugar and salt. The eggs have to be added one by one and stir well into the cream. Add the baking powder into the flour and then the flour in 2 or 3 steps into the batter.
Two third of the batter you put on the baking sheet. Spread it evenly. In the rest of the batter add the cocoa and milk. Stir well and spread the chocolate batter on the other. Now top the chocolate layer with the cherries, lightly pressed in the batter. Bake the cake in the lower third of the oven for 40 minutes.
Meanwhile prepare the vanilla pudding with the pudding powder, milk and sugar and let it cool.
When the cake is ready take it out of the oven and let it cool out.
Prepare the buttercream. Whisk the butter into a cream, add the cold vanilla pudding spoon by spoon. It's important that both have room temperature in order to combine well.
Put the buttercream on the top of the cake and leave the cake for an hour or more in the fridge.
For the icing melt the chocolate with the oil in a bain-Marie. Spread evenly the chocolate on the top of the cake and let it harden just a little bit to make a wavy design on the top. Put the cake back in the fridge and serve cold by cutting square pieces.