Danube Wave Bundt Cake with Cheesecake Filling
Cake
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Cook Time
1 h 45 min
Difficulty
Medium
Prep Time
45 Min
Description
This Danube wave Bundt cake with cheesecake filling is a festive cake classic, prepared in the Thermomix®. The combination of moist sponge cake, cherries, and creamy cheesecake filling makes it the ideal Sunday cake. The main ingredients are butter, eggs, flour, sugar, and cherries. With a preparation time of 105 minutes (45 minutes active), the recipe yields approximately 12 servings. Perfect for coffee gatherings and special occasions.
Ingredients (17 ingredients)
-
200 g soft butter
-
butter for the pan
-
1 Prise salt
-
200 g sugar
-
1 Pck. vanilla sugar
-
5 Stück eggs (M)
-
250 g flour
-
2 TL baking powder
-
4 EL cocoa powder
-
3 EL milk
-
200 g cream cheese (double cream level)
-
40 g sugar
-
1 Stück egg
-
10 g cornstarch
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sour cherries (drained weight)
-
60 g chocolate
-
a few cherries or meringue kisses for decoration
Preparation (14 steps)
Drain sour cherries
Drain sour cherries in a sieve and set aside.
Preheat oven and prepare pan
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and flour a Bundt pan.
Mix butter, sugar, and salt
Add 200 g soft butter, 1 pinch of salt, 200 g sugar, and 1 packet of vanilla sugar to the mixing bowl.
Add eggs
Add 5 eggs (M) one at a time through the lid opening.
Mix flour and baking powder and stir in
Add 250 g flour and 2 tsp baking powder to the mixing bowl.
Divide batter and add cocoa powder
Transfer half of the batter to a separate bowl. Add 4 tbsp cocoa powder and 3 tbsp milk to the remaining batter in the mixing bowl.
Prepare cheesecake filling
Add 200 g cream cheese (double cream level), 40 g sugar, 1 egg, and 10 g cornstarch to the mixing bowl.
Layer batter
Alternately spoon half of the light and dark batter into the pan, pulling it up a little at the edge (also in the middle) so that a hollow is created in the middle.
Pour in cheesecake filling and distribute cherries
Pour in the cheesecake filling. The cream cheese mixture should not touch the edge of the baking pan. Distribute half of the sour cherries on the mixture and the batter.
Pour in remaining batter and cherries
Pour in the remaining batter alternately. Add the remaining cherries and press down a little.
Bake
Bake for approx. 50-55 minutes (please note that every oven bakes differently). Do not forget the toothpick test.
Let cool and invert
Remove from the oven and let cool for about 10 minutes. Invert from the pan. Let cool on a wire rack.
Melt chocolate
Put 60 g of chocolate, in pieces, in the mixing bowl.
Decorate
Pour melted chocolate over the cake. Place meringue kisses or cherries on the chocolate.
Finished cooking? Great! 🎉
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Created by
Lena Ludwig
9
Rezepte
0
Kochbücher
Allergens
- Wheat
- Eggs
- Milk
- Lactose
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