Classical Danube waves

Ingredients

Directions

1. 1

   Place the cherries in a sieve and drain. Cream 300 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 5 tablespoons of milk into the dough. Spread half of the dough on the greased, floured fat pan of the oven (32 x 39 cm).

2. 2

   Stir the cocoa under the other half and spread it on the light-coloured dough. Spread the cherries on the cake and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Remove the cake from the oven and let it cool down. 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 with cling film and allow to cool. Whip 250 g butter until creamy white. Stir 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 and melt in a bowl on a warm water bath.

3. 3

   Whip 250 g butter until creamy white. Stir 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 and melt in a bowl on a warm water bath. Add coconut oil, let it cool down a little (about 15 minutes) and 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

   4 1/2 hours waiting time