Danube wave buffer

Name: Danube wave buffer
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 glass (720 ml) Sour cherries; 300 g room-warm butter; 1 package Vanillin sugar; 300 g Sugar; 6 Eggs (size M); 300 g Flour; 2 TEASPOONS Baking Powder; 3 TABLESPOONS Cocoa powder; 2 TABLESPOONS Milk; 150 g Dark chocolate; 150 g Whipped cream; 15 g Coconut oil; 50 g Milk chocolate; 7-10 Tbsp Fat and flour

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 glass (720 ml) Sour cherries
300 g room-warm butter
1 package Vanillin sugar
300 g Sugar
6 Eggs (size M)
300 g Flour
2 TEASPOONS Baking Powder
3 TABLESPOONS Cocoa powder
2 TABLESPOONS Milk
150 g Dark chocolate
150 g Whipped cream
15 g Coconut oil
50 g Milk chocolate
7-10 Tbsp Fat and flour

Directions

1
Drain the cherries in a sieve. Cream butter, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir into the dough.
2
Cut the dough in half. Stir cocoa and milk into one half of the dough. Grease a ring cake tin (2.5 litres capacity) and dust with flour.
3
Spread half of the light-coloured dough in the mould and smooth it down. Add half of the dark dough and smooth it down as well. Sprinkle half of the cherries on top. Spread the rest of the dough and the cherries on top as well.
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 55-60 minutes (stick test). Take out the cake, let it cool down for about 10 minutes, then place it on a cake rack
5
Roughly chop the chocolate. Heat cream and coconut oil, add chocolate and set aside for about 5 minutes. Stir vigorously. Cover the cake with the icing. Peel curls from the milk chocolate with a peeler.
6
Sprinkle the cake with it. Let it dry. Whipped cream is delicious with it.