Fale Dunaju is a classic Polish layered cake that’s as nostalgic as it is delicious. Its name literally means “Waves of the Danube,” inspired by the elegant wavy pattern often piped on top or in the decoration.
Fale Dunaju is perfect for celebrations, family gatherings, or simply as a treat with coffee. It’s a show-stopping dessert that looks as impressive as it tastes. The flavors are balanced—light sponge, creamy filling, and slightly sweet chocolate—making it irresistible for both adults and kids.
This cake is a staple in many Polish households, often passed down through generations. Its elegance comes not from complexity but from simple ingredients carefully assembled, reflecting traditional Polish home baking.
Ingredients
Cake Batter:
- 2 medium eggs, room temperature
- 80 g sugar
- 90 ml neutral oil
- 30 ml milk
- 150 g all-purpose flour
- 8 g baking powder
- 15 g cocoa powder
- 160 g cherries, pitted
Custard Buttercream:
- 220 ml milk
- 45 g fine sugar
- 30 g cornstarch
- 1 egg
- 70 g unsalted butter, very soft
Chocolate Glaze
- 35 g dark chocolate
- 15 g unsalted butter
- 5 g cocoa powder
Instructions
1. Prepare the Custard
- Whisk the egg, sugar, cornstarch, and milk until smooth and lump-free.
- Transfer to a saucepan and cook over medium heat, stirring constantly.
- Cook until thick and bubbling.
- Transfer to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Chill completely.
2. Make the Cake Batter
- Preheat the oven to 175°C (top and bottom heat).
- Line a 6-inch square pan with parchment paper.
- In a bowl, whisk the eggs and sugar by hand until glossy and the sugar begins to dissolve (about 30–60 seconds).
- Add the oil and mix until emulsified.
- Sift together the flour and baking powder, then gently fold into the batter until just combined.
3. Chocolate Batter
- Transfer ⅓ of the batter to a separate bowl.
- Mix in the cocoa powder and milk until smooth.
(Add 1–2 teaspoons of extra milk if the batter feels too thick.)
4. Assemble & Bake
- Spread the plain batter evenly in the prepared pan.
- Spoon the chocolate batter on top.
- Gently press the cherries into the batter.
- Bake for 40–50 minutes, until a skewer inserted into the center comes out clean.
- Cool the cake completely in the pan.
5. Custard Buttercream
- Beat the softened butter until very light and fluffy.
- Add the cooled custard one spoonful at a time, beating well after each addition.
- Spread evenly over the cooled cake.
- Chill until set.
6. Chocolate Glaze
- Melt the chocolate with the butter and cocoa powder.
- Let cool slightly, then spread over the custard layer.
- Chill until fully set before slicing.
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