Classical Danube waves

Name: Classical Danube waves
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 1 glass (720 ml) Cherries; 500 g room-warm butter; 1 package Vanillin sugar; 275 g Sugar; 5 Eggs (size M); 350 g Flour; 1 package Baking Powder; 9 TABLESPOONS + 440 ml milk; 2 TEASPOONS Cocoa powder; 1 package Pudding powder "Vanilla Flavor"; 300 g Dark chocolate coating; 20 g Coconut oil; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

1 glass (720 ml) Cherries
500 g room-warm butter
1 package Vanillin sugar
275 g Sugar
5 Eggs (size M)
350 g Flour
1 package Baking Powder
9 TABLESPOONS + 440 ml milk
2 TEASPOONS Cocoa powder
1 package Pudding powder "Vanilla Flavor"
300 g Dark chocolate coating
20 g Coconut oil
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

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 tablespoons of milk into the dough. Spread half of the dough on the greased fat pan of the oven (32 x 39 cm). Stir the cocoa under the other half and spread it on the light-coloured dough.
2
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. In the meantime, stir pudding powder, 50 g sugar and approx. 6 tablespoons of 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. Remove the cake from the oven and let it cool down. Whip 250 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 about 3 hours. Coarsely chop the chocolate coating. Melt the couverture and coconut oil in a bowl on a warm water bath. Let the chocolate coating cool down for about 15 minutes, then spread it on the cake.
3
Whip 250 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 about 3 hours. Coarsely chop the chocolate coating. Melt the couverture and coconut oil in a bowl on 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 1/4 hours waiting time