HOME DIY: TRADITIONAL ENGLISH WALLPAPER & GLUTEN FREE GERMAN DONAUWELLE// Hello lovely people, We finally started with the wallpaper in our bedroom! We're using a traditional wallpaper from Colefax & Fowler, an English brand that we have always loved. So while Joerg was busy papering the walls, I decided to bake a lovely German cake (gluten free as always): Donauwelle! We hope you will enjoy this video. Kirsten & Joerg x

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SAMSUNG THE FRAME TV 43 inch: https://amzn.to/2NRCub4
ART FOR THE TV FOUND ON ETSY: https://www.etsy.com/de/shop/TheOcher...

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GUSTAVIAN CHAIR: https://scumblegoosie.co.uk/product/s...
LEWIS & WOOD FABRIC: https://www.lewisandwood.co.uk/fabric...
COLEFAX & FOWLER 'DARCY' WALLPAPER: https://rstyle.me/+yKSY92nRvI2AjPTKs...
ANOTHER BEAUTIFUL ENGLISH BRAND FOR FABRICS & WALLPAPER: https://www.charlottegaisford.co.uk

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OUR TABLEWARE IS FROM BURLEIGH POTTERY:
BURLEIGH BLACK REGAL PEACOCK TEAPOT: https://amzn.to/3aIMn3M
BURLEIGH BLACK REGAL PEACOCK SIDE PLATE: https://amzn.to/3qLD1tD
BURLEIGH BLACK REGAL PEACOCK BREAKFAST CUP & SAUCER: https://amzn.to/2ZG1pAW
MASON CASH MIXING BOWL (SIMILAR STYLE): https://amzn.to/3uqTPbS

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CAKE RECIPE 'DONAUWELLE':

Ingredients
For the batter:
125g soft butter
125g sugar
2 eggs
200g gluten free selfraising flour (or regular flour)
2tsp baking powder
100ml milk
1 1/2 tins of cherries in syrup

For the dark batter:
2tsp cocoa powder
60ml milk

For the cream:
450ml milk
1 packet of vanilla pudding powder (or here in the UK vanilla custard)
50g sugar
150g soft butter

Glazing:
150g dark chocolate
15g coconut 'fat'

Method
1. Preheat the oven to 175 degrees Celsius. Use baking powder for the base of your springform (diameter: 24cm). Grease the edges of your springform and also use a bit of flour.

2. Mix your butter with the sugar and beat for a couple of minutes. Add the eggs one after another.

3. Mix your flour with the baking powder. Add the milk and fold into the batter (don't mix it together for too long).

4. Put half of your batter into the springform and smooth down. Now add the chocolate batter on top. Make sure to let your cherries drip off well, add them on top of the batter and press them down a little bit. Now bake the cake for about 3035 minutes at 175 degrees Celsius. Let it cool down afterwards.

5. In the meantime, make the cream filling. Prepare the custard according to the instructions and let it cool down using cling film right after cooking so the custard remains smooth.

6. Add the butter bit by bit into the custard after it has cooled down properly using an electric mixer. Put the cream on top of your cake and put it into the fridge for several hours.

7. Now make your chocolate glaze in the water bath adding some coconut fat or something similar so that the chocolate top remains smooth and it easy to cut. Pour over cake, let it cool down and put it bake into the fridge for another hour or so.

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MUSIC:


The music in our videos is from Epidemic Sound, a royalty free music sharing site which you have to pay a monthly fee to be able to access: https://www.epidemicsound.com/

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