We are not big cake or cookie eaters, but every now and then I have the urge to bake something. While some cookies will keep for a while and some cakes can even be frozen I prefer them freshly baked. So, when I do bake, David will usually take 90 % of it to work to share it with his co-workers. Who happen to love cookies and all things baked. So, last week when I was hit by ‘the baking urge’, I almost made a very plain and simple marble cake (I just love the chocolate part of it). But then I thought, wait a moment, I still have some fresh strawberries that need to be eaten, so I started to browse the internet for ideas and stumbled upon ‘Donauwellen’.
This is a traditional German cake recipe made of black and white dough filled with cherries and topped with a special cream and chocolate glaze. We hardly ever have cream in our fridge and I did not want to bake a big tray of cake anyhow. So, I searched a little further and found – ‘Donauwellen muffins’ – perfect! The original recipe can be found here, however it is in German. Now, all I did was alter the recipe a little by using Strawberries instead of cherries and by replacing some of the white flour with wholemeal flour:
- 1 package of strawberries
- 1 sachet vanilla sugar
- 80 ml vegetable oil
- 250 ml milk
- 130 g all purpose white flour
- 120 g wholemeal wheat flour
- 2 ts baking powder
- 3 tbs cocoa powder
- a dash of salt
- 2 tbs milk
Combine the egg, sugar, vanilla sugar and oil and mix thoroughly. Then start adding the milk alternating with the flour mixed with baking powder and salt so that in the end it becomes a nice, smooth dough. Fill half of this white dough into muffin forms and then add diced strawberries. Mix the remaining half of the dough with cocoa powder and milk and fill it on top of the strawberries. Preheat the oven to 175°C/350°F, place the muffin tray on the middle rack and bake for about 20 minutes.
And ready are the Donauwellen muffins. Then you can let your creativity set in and you start decorating them. Obviously I did not have my creative day, since I topped them with icing sugar only. But you can do all sorts of things, just look at the photos on the original recipe site. But the most important thing is that we liked them, and so did David’s co-workers, because the muffins disappeared in no time.
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