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Donauwelle
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Prep Time:
25 minutes
25 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
110 minutes
110 minutes
Fluffy black and white cake with tart cherry filling and silky buttercream topping.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup margarine
- 2 tablespoons margarine
- 1.25 cups white sugar
- 1 teaspoon vanilla extract
- 5 eggs, separated
- 2 teaspoons unsweetened cocoa powder
- 1 (16 ounce) can pitted tart cherries in water, drained
- 1.5 cups confectioners' sugar
- 2 teaspoons rum flavoring
- 2 egg yolks
Instructions:
- Preheat the oven to 350 degrees F (175 degrees C) and line a 9x13-inch baking dish with parchment paper.
- Combine the flour and baking powder in a bowl and set aside. In a large bowl, beat the margarine until fluffy using an electric mixer. Mix in the white sugar, vanilla extract, and 5 egg yolks. Gently fold in the flour mixture until just combined.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold in 1/3 of the egg whites, then fold in the rest until just incorporated.
- Transfer half of the batter to another bowl. Sift cocoa powder into one bowl and gently stir until combined. Pour the white batter into the baking dish, then layer the chocolate batter on top. Finally, scatter the tart cherries over the batter.
- Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the buttercream by whipping together 1 cup plus 2 tablespoons of margarine, confectioners' sugar, rum, and 2 egg yolks until creamy. Frost the chilled cake with the mixture and refrigerate until serving time.