Danube wave cake

Ingredients

Directions

1. 1

   Wash, stone and drain the cherries. Cream 125 g butter and 125 g sugar. Stir in eggs one after the other. Add 1-2 tablespoons of milk. Mix flour and baking powder and stir in. Spread half of the dough into a greased springform pan sprinkled with flour.

2. 2

   Stir cocoa into the remaining dough and spread it carefully on the light-coloured dough. Spread drained cherries on the dough and bake in the preheated oven (electric: 175 °C / gas: level 2) for 30-35 minutes and let cool down. In the meantime, stir pudding powder, remaining sugar and 5-6 tablespoons of milk until smooth. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again. Place in a bowl, cover surface with foil and let cool. Whip 150 g butter until creamy. Stir the pudding again and stir into the butter by the spoonful. Spread the butter cream on the cake and refrigerate for about 2 hours. Melt the chocolate coating and coconut oil in a hot water bath. Spread the chocolate coating evenly on the buttercream and wave it through with a cake comb. Refrigerate the cake again until the icing is firm.

3. 3

   Whip 150 g butter until creamy. Stir the pudding again and stir into the butter by the spoonful. Spread the butter cream on the cake and refrigerate for about 2 hours. Melt the chocolate coating and coconut oil in a hot water bath. Spread the chocolate coating evenly on the buttercream and wave it through with a cake comb. Refrigerate the cake again until the icing is firm. Remove the cake from the mould and just before serving, decorate with a cream tuff, cocktail cherry and lemon balm leaves. Makes about 16 pieces