11 of May is Mother’s day in Germany the most popular dessert treatment for this occassion is the Donauwelle (lit Danube wave) or Snow White Cake. It is a traditional sheet cake in Germany and Austria. It’s a pound cake with sour cherries, butter cream, cocoa and chocolate and like a Marble cake bright and dark cake batter are mixed into each other to create swirl effects.
Due to its wavy pattern inside and its chocolate decoration that resembles waves it got its name although the derivation of the term “Donau-Danube” is not clear. It could be a hint to the prevalence of the cake that is popular in those states that the river Donau flows through. Another popular name is Schnee wittchen kuchen which means Snow-White-Cake and gives credit to the colour combination black, white and red that is also mentioned in the fairy tale of Snow White.
The batter is prepared out of butter, flour, eggs and sugar and then divided into two parts, one of which is coloured with cocoa. The two batters are spread onto the baking sheet, the cocoa batter above the base batter. The sheet cake is then plated with sour cherries and baked. During the baking process the cherries sink to the bottom of the cake thereby causing the wavy swirl pattern. After the cake has cooled it is decorated with a thick layer of buttercream and iced with a chocolate glaze which is then ornamented in a wavy manner with a fork.
Filling: 1 (36 ounce) can tart cherries, pitted 1/2 cup granulated sugar, 3 tablespoons cornstarch, cream, 1 3/4 cups milk, 1 (4 ounce) package cook and serve, vanilla pudding mix, 1/3 cup sugar, 1 cup unsalted butter, softenedFor the glaze: 4 ounces semisweet baking chocolate, melted
Directions: 1 for the cake: Preheat the oven to 375 degrees F.
2. Grease a 12 x 8 pan.
3. Beat the butter, eggs and sugar together until sugar is dissolved.Add the flour.
4. Spread half of the batter into the pan.
5. Add cocoa and milk to remaining batter, mix well and spread over the top.
6. Bake for 30-40 minutes until done.
7. Let cool for approximately one hour.
8. For Filling: Drain the cherries, saving 1 cup plus 2 tablespoons of the juice.
9. Heat the juice, sugar and cornstarch slowly, stirring constantly.
10. Add the cherries.
11. When the mix has thickened, set aside to cool.
12. For the cream: Cook the pudding according to the package directions with the milk and sugar Let cool to room temperature.
13. Beat the butter until creamy and add the pudding spoon by spoon while beating Let rest a few minutes.
14. For the assembly: Spread the cherry mix on top of the cake and cover with the cream.
15. Drizzle melted chocolate over the top.