Capuccino Cherry Wave

Ingredients

Directions

1. 1

   Stir the pudding powder, 80 g sugar and 100 ml milk until smooth. Bring 900 ml milk to the boil, remove from the heat, stir in the pudding powder and boil again for about 1 minute. Put into a bowl and cover the surface with foil. Put the pudding in a cool place and let it cool down. Put the cherries in a sieve and let them drain. Mix espresso and 2 tablespoons of hot water.

2. 2

   Add 3 tablespoons of milk and mix. Cream 300 g butter, vanilla sugar and 250 g sugar with the whisks of the hand mixer. Stir in eggs one after the other. Mix flour, cocoa and baking powder and stir into the dough alternately with the espresso milk. Spread the dough on the greased fat pan of the oven (32 x 39 cm). Spread the cherries on the cake and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove the cake from the oven and let it cool down. Whip 300 g butter until creamy white. Stir the pudding at room temperature (butter and pudding must have the same temperature!!) briefly and add to the butter by the spoonful, stirring continuously. Spread the butter cream on the cake and let it set in a cool place for 2-3 hours. Coarsely chop the chocolate coating. Melt the couverture and coconut oil in a bowl over a warm water bath.

3. 3

   Whip 300 g butter until creamy white. Stir the pudding at room temperature (butter and pudding must have the same temperature!!) briefly and add to the butter by the spoonful, stirring continuously. Spread the butter cream on the cake and let it set in a cool place for 2-3 hours. Coarsely chop the chocolate coating. Melt the couverture and coconut oil in a bowl over a warm water bath. Let the chocolate coating cool down for about 15 minutes, then spread it on the cake. Use a cake comb/ serrated pastry sheet to draw wavy stripes through the couverture. Refrigerate again for about 30 minutes until the chocolate icing is firm

4. 4

   waiting time approx. 3 1/2 hours