Danube wave cake

Name: Danube wave cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 75 g Butter or margarine; 75 g Sugar; 2 Eggs (size M); 120 g Flour; 1 TEASPOON Baking Powder; 1 TEASPOON Cocoa powder; 7-10 Tbsp Grease; 1 (370 ml/ 185 g) small glass of morello cherries; 1/4 l Milk; 1 package Pudding powder "Vanilla Flavor"; 50 g Sugar; 125 g Butter; 100 g Dark chocolate coating

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

75 g Butter or margarine
75 g Sugar
2 Eggs (size M)
120 g Flour
1 TEASPOON Baking Powder
1 TEASPOON Cocoa powder
7-10 Tbsp Grease
1 (370 ml/ 185 g) small glass of morello cherries
1/4 l Milk
1 package Pudding powder "Vanilla Flavor"
50 g Sugar
125 g Butter
100 g Dark chocolate coating

Directions

1
Cream fat and sugar. Add eggs bit by bit. Mix flour and baking powder and stir in. Halve the dough. Mix one half with cocoa. Fill light-coloured dough into a greased springform pan (20 cm Ø), spread dark dough on top.
2
Drain the cherries and spread evenly on the dough. Bake the cake in the preheated oven (electric: 200 °C/ gas: level 3) for 25 to 30 minutes. In the meantime, stir four tablespoons of milk and pudding powder until smooth for the cream.
3
Bring the remaining milk and sugar to the boil, add the mixed pudding powder and bring to the boil while stirring. Let the pudding cool down, stirring occasionally. Remove the cake from the oven and let it cool down.
4
Whisk the butter at room temperature until light and creamy with the whisk of the hand mixer. Gradually stir in cooled pudding. Spread the buttercream on the cake and put it in a cool place. Chop the chocolate coating and melt in a water bath.
5
Coat the lower half of the cake rim with 2/3 of the melted couverture. Spoon the rest of the couverture over the cake with a tablespoon. Makes twelve pieces.