Donauwelle Confectionery Style
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g butter
- 250 grams sugar
- 7 egg (s)
- 450 g flour
- 1 packet baking powder
- 3 tablespoon cocoa powder
- 3 tablespoon powdered sugar
- 2 glasses sour cherries
- 500 ml milk
- 1 packet vanilla pudding powder
- 1 packet vanilla sugar
- 225 g butter
- 5 tablespoon powdered sugar
- 250 g coconut fat, e.., Palmin
- 5 tablespoon sugar
- 5 tablespoon cocoa powder
- 2 egg (s)
- 2 Table spoons milk
Print Recipe
Pin Recipe Instructions
- For the dough, stir 350 g butter with 250 g sugar until foamy, add the 7 eggs one at a time. Mix the flour with the baking powder and gradually stir in, sifted. Spread half of the dough on a greased baking sheet. Mix the other half with 3 tablespoons of cocoa and 3 tablespoons of powdered sugar and pour onto the light dough. Spread 2 glasses of very well drained sour cherries on top. Bake for 30 minutes at 175 ° C, then leave to cool.
- For the cream, prepare the vanilla pudding with the milk according to the instructions on the package, and add a packet of vanilla sugar. Let cool until the pudding is lukewarm, stirring several times to avoid skin. Mix 225 g butter with 5 tablespoons powdered sugar until frothy and mix into the pudding with a whisk. Spread the cream on the cooled dough.
- For the topping, let the palm fat become liquid in a saucepan. Let cool lukewarm in a mixing bowl. Using the mixer, stir in 5 tablespoon sugar, 5 tablespoon cocoa, 2 eggs and 2 tablespoon milk. Spread the icing on the cream layer while it is still liquid.
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