Monday, November 17, 2008

mm. Cakey.

I made some Donauwellen cake the other day, which went down very well with the intended recipient. Unfortunately that only got rid of 5 pieces, and I made a tray of about 20 - and this is a pretty heavy cake. It has a cakey bit, both plain and chocolatey, cherries, a vanilla custard type layer and chocolate on the top. YUM. Fortunately another friend is having a cake party on saturday, so I hope it'll keep until then!
Here's a translation of the recipe I used (from Hausfrauenseite):


For the dough:
  • 200g margarine
  • 200g sugar
  • 6 eggs
  • 300g plain flour
  • some vanilla essence
  • 1 tsp baking powder
  • 1 pinch salt
  • 6 tbsp cocoa
  • 1 jar of cherries*

* in Germany, cherries are generally sold in big glass jars, in their own juice. You can buy these at Aldi in the UK, but alternatively, tinned cherries probably work too. I think you need about a pound.

for the custard cream:
  • either: 1 packet German "Vanillepudding" powder, 100g sugar, 500 ml milk
  • or: make up a pint of custard, using slightly more custard powder than recommended - it should be quite firm.
  • 250g margarine

For the chocolate icing:
  • 1 bar milk chocolate
  • 1 bar plain chocolate
  • a little fat - lard, butter or margarine - to make the topping shinier and softer. I didn't add this which is why it cracked when I cut the cake.
Whisk together the margarine, sugar and eggs. Combine with flour, baking powder and salt, add a little vanilla essence. Spread half the dough on a baking tray covered in baking parchment (or just greased, if you don't have any baking paper).
Mix the remaining dough with the cocoa and spread over the light-coloured layer.
Scatter the drained cherries over the dough and press them in lightly.
Bake for 20-30 minutes at 200°C in the pre-heated oven.
When the cake has come out of the oven, it needs to cool for a little before you can add the next layer.

Custard cream:
Prepare either German "Vanillepudding" or stiff custard, leave to cool slightly.
When the cake has cooled and the custard has not quite set, stir the margarine into the custard and spread it over the cake.
Leave to set (the fridge helps).

Chocolate topping:
Melt a little fat in a saucepan and add the chocolate (broken into pieces), heat and stir until no lumps are left. I prefer to do this in a bowl set into a pan of hot water, previously boiled in the kettle, it also works and you avoid burning any of the precious chocolate. Spread on top of the custard layer, let it set (fridge again), cut into slices and eat!

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