Ingredients
Equipment
Method
- Step 1: First, line a baking sheet (approx. 30 x 40 cm) with parchment paper. This will make it much easier to turn out the biscuit later. Preheat the oven to 180°C upper/lower heat (or 160°C convection).
- Step 2: For the biscuit base, beat the eggs with the sugar in a bowl until really frothy and creamy. It's best to use your hand mixer and let it run on the highest setting for at least 4 minutes until the mixture is thick and almost white. This is the trick for a fluffy biscuit! Now mix the flour with the cornstarch and baking powder. Sift this mixture in three parts over the egg mixture and carefully fold it in with a rubber spatula or whisk. Don't stir for too long, or the mixture will collapse! Spread the batter evenly onto the prepared baking sheet with a palette knife. Place it in the preheated oven for just 8-10 minutes. The time may vary, keep an eye on it – it should be lightly golden brown.
- Step 3: As soon as the biscuit is ready, take it out of the oven. Immediately spread out a clean kitchen towel and generously sprinkle it with sugar. Carefully turn the biscuit out onto the sugared towel along with the parchment paper. Carefully peel off the parchment paper (it helps to lightly wet your fingertips). Carefully roll up the biscuit loosely from the short side using the towel. Let it cool completely rolled up in this shape. Rolling it while warm prevents it from breaking later!
- Step 4: In the meantime, we'll take care of the pudding cream. Pour the milk into a small pot and heat it up. Mix the pudding powder with the sugar in a small cup and stir it smooth with approx. 2 tbsp of the cold milk.
- Step 5: As soon as the milk in the pot boils, stir in the mixed pudding powder. Bring it to a boil briefly while stirring constantly until the pudding thickens. Remove the pot from the heat and stir in the vanilla extract. Pour the finished pudding into a bowl and, very important: cover the surface directly with cling film. The film must lie directly on the pudding to prevent an unsightly skin from forming. Now let the pudding cool for about 2 hours at room temperature. It must be completely cold!
- Step 6: Drain the sour cherries through a sieve and let them drip well. Set aside 10 particularly beautiful cherries for later decoration. Now comes the most important part for the cream: beat the soft butter until really frothy in a bowl. Then stir in the completely cooled pudding spoon by spoon. Keep stirring until a smooth, light and fluffy pudding cream is formed. If the butter and the pudding are the same temperature (room temperature!), this will work wonderfully. If the pudding is too cold or the butter is too firm, the cream can curdle.
- Step 7: Now we assemble the roll! Carefully unroll the cooled biscuit roll. Take about 4 tbsp of the finished vanilla pudding cream and put it into a piping bag with a star nozzle – we'll need it for decoration later. Spread the remaining biscuit base generously with the rest of the pudding cream. Distribute the well-drained cherries on top and press them lightly into the cream. Now roll up the biscuit roll again, but this time tightly, from the short side. It's best to wrap it again in the towel or cling film and put it in the fridge for at least 30 minutes. This makes it easy to cut.
- Step 8: While the roll is cooling, melt the chocolate glaze according to package directions (usually in a water bath or microwave). Take the chilled roll out of the fridge and carefully brush it with the melted chocolate glaze. Immediately sprinkle the chocolate sprinkles over it while the glaze is still moist, as it sets quickly. As soon as the chocolate glaze has set, pipe small dollops onto the surface of the roll using the piping bag with the reserved pudding cream. Place one of the remaining sour cherries on each cream dollop. It's best to cut the roll into about 10 pieces with a sharp knife, possibly slightly warmed. Be proud and enjoy!
Notes
Store your Donauwellen Biskuitrolle in the refrigerator, well wrapped (preferably in an airtight cake box or covered with cling film), where it will stay fresh and delicious for 3-4 days. The cream becomes firmer in the refrigerator and the roll is then particularly easy to cut. Make sure butter and pudding are at the same room temperature to prevent the cream from curdling. To avoid pudding skin, place cling film directly onto the surface of the warm pudding.