Description
A festive Donauwelle cake, also known as ‘Blue Wave Cake’ or ‘Fuzzy Peach Cake’, adapted for Christmas celebrations with seasonal flavors and decoration.
Ingredients
Scale
- 300g all-purpose flour
- 2 tsp baking powder
- 150g unsalted butter, softened
- 150g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 100ml milk
- 150g sour cherries, pitted and drained
- 100g dried cranberries
- 50g chopped almonds
- 100g dark chocolate, chopped
- 150g white chocolate, chopped
- 2 tbsp vegetable oil
- Optional: Edible glitter, powdered sugar for dusting
Instructions
- Preheat your oven to 180°C (350°F). Grease and flour a 26cm (10-inch) springform pan.
- In a medium bowl, whisk together the flour and baking powder.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Pour half of the batter into the prepared springform pan.
- Scatter the sour cherries, dried cranberries, and chopped almonds evenly over the batter.
- Carefully spoon the remaining batter over the fruit and nut layer, spreading it gently to cover.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing the sides of the springform pan. Transfer the cake to a wire rack to cool completely.
- Melt the dark chocolate with 1 tablespoon of vegetable oil. Melt the white chocolate with 1 tablespoon of vegetable oil.
- Once the cake is completely cool, drizzle the melted dark chocolate and white chocolate over the top. Use a skewer or toothpick to swirl the chocolates together, creating a marbled effect.
- While the chocolate is still wet, sprinkle with edible glitter or dust with powdered sugar for a snowy effect.
- Allow the chocolate to set before slicing and serving.
Notes
- Ensure your butter and eggs are at room temperature for the best batter consistency.
- Do not overmix the batter after adding the flour.
- You can substitute the sour cherries with other berries or stone fruits.
- For a stronger Christmas flavor, add a pinch of cinnamon or nutmeg to the batter.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 350-400 kcal
- Sugar: Approximately 30-35g
- Sodium: Approximately 100-150mg
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 12-15g
- Unsaturated Fat: Approximately 8-10g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 2-3g
- Protein: Approximately 5-7g
- Cholesterol: Approximately 80-100mg
Keywords: Donauwelle, Christmas Cake, Blue Wave Cake, Fuzzy Peach Cake, German Cake, Holiday Dessert, Festive Baking