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Dr. Oetker

Dr. Oetker Donauwelle cake mix

Ready to ship within 2-3 business days.

Delivery time 2-5 working days, shipping times abroad may vary, see shipping conditions in the footer

Normal price
€5,97 EUR
Normal price
€5,97 EUR
retail price
€5,97 EUR
base price
12,44€  problems  kg

The product design may differ from the illustration.

Dr. Oetker baking mix for Donauwelle 480g / 16.9 oz NET. WT.

The exciting combination of batter, cherries, cream and glaze makes this family cake a real eye-catcher during a coffee chat on the weekend or at the next family celebration. The cake classic Dr. Oetker Danube waves are reminiscent of the taste of the past and are guaranteed to make the hearts of family and friends beat faster.

Here's how easy it is:
This pack contains: 280 g baking mix 75 g mix for the topping 15 g mix with cocoa 110 g cocoa-based fat glaze
You need: Springform pan (Ø 26 cm), e.g. B. Dr. Oetker a little fat. And you add: 1 gl. Sour cherries (drained weight 350g / 12 oz) 200g / 7 oz very soft butter 2 eggs (size M) 175ml / 5.9 fl.oz cold milk 1 Prepare and prepare the batter Grease the base of the springform pan. Preheat oven. Top / bottom heat: approx. 170 ° C Hot air: approx. 150 ° C Let the sour cherries drain well on a sieve. Put baking mixture into a mixing bowl. Add 100g 3.5 oz butter, eggs and 3 tablespoons milk. Process everything with a mixer (stirring rods) briefly on the lowest, then on the highest speed in 3 minutes to a smooth dough. Pour half of the dough into the pan and smooth it out. Mix the rest of the dough with the mixture with cocoa and 1 tablespoon of milk and smooth it out on the light dough. Spread the cherries on top, leaving about 1 cm free on the edge. Put the tin on the wire rack in the oven. Insert: lower third Baking time: approx. 40 minutes. Remove the springform rim and cake from the base, but let cool with the springform base on a wire rack. 2 Place the topping on a cake plate. Pour the mixture for the topping into a mixing beaker, add 100 g very soft butter (not liquid) and 125 ml cold milk. Mix everything with the mixer (stirring rods) briefly on the lowest setting, then beat on the highest setting for 2 minutes until creamy. Put the cream on the base and spread it smoothly. Put the cake in the fridge. 3 Glazing Bring water to the boil in a saucepan, remove from the stove and leave the glaze bag in it for 5 minutes. Let the bag cool down on a kitchen towel for 15 minutes. Dry the bag, knead well, cut open and use a pastry brush to spread the glaze on the topping. Carefully draw a wavy pattern through the glaze with a fork. Chill the cake until serving.

Dr. August Oetker Nahrungsmittel KG, Lutterstrasse 14, D-33617 Bielefeld

WHEAT FLOUR, sugar, 22% cocoa-containing fat glaze (sugar, rapeseed oil, palm fat, low-fat cocoa powder, LACTOSE, SWEET WHEY POWDER, emulsifier (lecithins)), fully hydrogenated coconut oil, WHEAT STARCH, disodium syrup, 1,5% low-fat sodium bicarbonate baking agent. , Emulsifier (E 472b), modified starch, MILK PROTEIN, gelatine, flavor (contains LACTOSE), May contain: (HAZELNUTS, EGG)

Nutritional information: per 100g unprepared:

Calorific value in kJ 1424
Calorific value in kcal 341
Fat in g 21
of which saturated fatty acids in g 12
Carbohydrates in g 33
of which sugar in g 22
Protein in g 4,2
Salt in g 0,39

Special diet:

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