Classic Danube waves with cherries and buttercream

Ingredients

Directions

1. 1

   Place the cherries in a sieve and drain. Cream 250 g butter, vanilla sugar and 225 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir alternately with 3 tbsp. milk into the dough.

2. 2

   Spread half of the dough on a baking tray lined with baking paper. Stir the cocoa under the other half of the dough. Pour the dark dough in splotches onto the light dough and spread as well. Spread the cherries evenly and press them lightly into the dough. Bake in the preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes.

3. 3

   In the meantime, stir the pudding powder, 50 g sugar and approx. 6 tablespoons milk until smooth. Bring 440 ml milk to the boil, remove from the heat, stir in the pudding powder and boil for another 1 minute. Place in a bowl, cover the surface with cling film and allow to cool.

4. 4

   Take the cake out of the oven and let it cool down. Whip 250 g butter with the whisk of the hand mixer until creamy white. Stir the warm pudding briefly and add it to the butter by the spoonful while stirring. Important: Butter and pudding must have the same temperature! Spread the butter cream on the cake and allow to set in a cool place for approx. 3 hours.

5. 5

   Roughly chop the chocolate coating. Melt the couverture and coconut oil in a bowl on a warm water bath. Let the couverture cool down for about 15 minutes, then spread it on the cake. Use a cake comb or a serrated pastry card to draw wavy stripes through the couverture. Refrigerate again for about 30 minutes until the chocolate icing is firm.