Time for another German recipe. And this time I’ve chosen a bit better looking baked good than the Eierschecke from a while ago (doesn’t mean it didn’t taste good though). But once again my tin was a bit too small. I fixed it in the recipe below though.

This is traditionally a German/Austrian recipe, but I found it in some of the recipe books I have as well. Donauwelle literally means “Danube Waves”, because of the pattern drawn into the chocolate. From experience I can say this cake is almost as good as swimming in the actual Danube 😉

The Danube! Which is just a gorgeous river.

Sorry if some of the pics are absolutely shit. Making creme pats at 2am while slightly drunk does sort of effect picture quality 😉


– 125g butter
– 100g sugar
– 3 eggs
– 175g flour
– 1 tsp baking powder
– 1/2 tsp vanilla extract
– 1/2 tbsp dark rum (you can leave this out if you want)
– 1 tbsp cocoa powder
– 1 jar of cherries (370g without the syrup)

Crème Patissière
– 400ml milk
– vanilla pod or 2 tsp vanilla extract
– 3 eggs
– 1 egg yolk
– 120g sugar
– 1 tbsp kirsch (you could probably leave this out if you wish)
– 65g corn flour
– 100g butter

Chocolate Layer
– 100g dark chocolate
– 100g milk chocolate
– 40g coconut oil or butter

Steps 1. Cream the butter and sugar till is fluffy. Beat in eggs one by one. Stir in the flour and baking powder till it’s well combined. Add the vanilla and rum.

Steps 2. Pour half of the batter into a lined baking tin. Stir in the cocoa powder and pour the batter on top of the first layer.

Divide the drained cherries over the cake mixture (press them down a bit).

Bake for about 35-40 minutes at 160°C (150°C for fan ovens).
Steps 3. While the cake is in the oven place the milk and vanilla in a pan and heat it till it almost boils. Beat the eggs with the sugar, kirsch and corn flour in a heatproof bowl.

Once the milk is hot enough pour about half of it in with the egg mixture while beating. Add this mixture to the rest of the milk and heat till it’s really thick (should at very least be able to hold its form) while stirring with a whisk (you don’t want any lumps). Finally take it off the heat, add the butter and let it cool down completely (pouring it on a baking baking sheet helps).

Steps 5. After you take out of the oven let it cool down completely.

Once it has cooled divide the (also cooled) Crème Patissière (mine was slightly lumpy as you can see) over the cake.

Steps 6. Melt the chocolate (I always use a microwave, but if you do be careful not to burn it). Add the oil/butter and pour this over the Crème Patissière layer. Spread it out and draw little waves (like the Danube has) into it.


P.S. Next week I’ll be starting on the Sinterklaas recipes. Any suggestions are welcome.

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