Danube Waves Cake – Fale Dunaju – Recipe #89


For the cake:

  • 4 eggs
  • 100g  icing sugar 2/3 of a cup
  • 150 ml oil
  • 150 ml milk
  • 2 tsp of vanilla extract
  • 3 tsp baking powder
  • 2 cups pastry flour 250 g
  • Pinch of salt
  • 2 tbs cocoa
  • 2 tbs milk
  • 350 g frozen cherries

For the cream:

  • 500 ml milk
  • 6 tbs of semolina
  • 6 tbs of icing sugar
  • 2tsp of vanilla extract
  • 230 g butter, softened
  • Chocolate topping:
  • 250 g plain chocolate
  • 1/2 cup of heavy cream


  1. In a large bowl whisk eggs with electric mixer until light and fluffy than gradually add sugar, beating until dissolved after additions.  Gradually add oil, still beating. Add vanilla.
  2. In another bowl sift flour with baking powder. Fold the dry ingredients into egg mixture alternating with the milk. Mix until smooth; don’t over mix.
  3. Line your 9 by 12 baking pan with parchment paper and spray with non-stick spray.
  4. Spread half of the batter in the bottom of the prepared baking sheet. Stir the cocoa powder and 2 tablespoon of milk into the remaining batter just until blended. Spread evenly over the white layer. 
  5. Arrange cherries evenly over the top of the cake batter. 
  6. Bake at 180 degrees C for about 35 minutes, until a toothpick inserted into the centre comes out clean. Let it cool completely.
  7. In a small bowl, whisk together the semolina and around 1/2 cup of milk. Heat the rest of the milk with sugar and vanilla in a small saucepan just until hot but not boiling. Whisk in the semolina mixture, and bring the mixture to a boil. Simmer, stirring constantly, until the mixture thickens, about 3 minutes. Remove from heat. Cover with plastic wrap and let it cool completely.
  8. Cream softened butter. Add the custard spoon by spoon and mix well. Spread the cream on top of the cool cake evenly. Refrigerate until firm.
  9. Heat the cream until almost boiling and then melt the chocolate in it. Let it cool a little bit. Use it to decorate the top of the cake.


2 thoughts on “Danube Waves Cake – Fale Dunaju – Recipe #89”

  • Hello Ania, I’m going to make this cake for my husbands birthday. He has to eat gluten free. This is similar to a cake his Austrian mother makes. But this is more birthday worthy. I am going to use an all purpose flour substitute for the cake or I may use a gluten free cake mix…I’m not sure. I’m leery about it not being a good substitute.
    Also, can you recommend a substitute for semolina? Or, can I omit it? I’d appreciate your input.
    I’ll check back in a couple of days. I’ll be baking on Friday or Saturday. If you don’t get back in time, I’ll make another cake and try this another time. Thanks!

    • I have never tried it with a gluten free flour substitute so I am not sure how it will turn out! I would substitute semolina with rice flour for this recipe but again I have never tried so I am not 100% sure how it will come out! For birthday it is important that it will work for sure so I would test it first and I am not sure you still have time for that!
      Let me know what did you decide!

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