Danube waves with cherries

Ingredients

Directions

1. 1

   Wash the cherries, drain and stone them. Beat 250 g butter, 250 g sugar, vanillin sugar and salt until creamy. Mix in eggs and 5-6 tablespoons of flour alternately. Mix remaining flour and baking powder and stir in briefly. Spread half of the dough with a dough card evenly on a greased fat pan of the oven (approx. 30x36 cm). Stir cocoa and 3 tablespoons of milk into the remaining dough.

2. 2

   Spread carefully on the light-coloured dough. Spread cherries on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Let them cool down. In the meantime, stir pudding powder, 50 g sugar and approx. 8 tablespoons milk until smooth. Bring the rest of the 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 leave to set in a cool place for 3-4 hours. (Tray does not fit in the refrigerator!! For this you would have to cut the cake in half and put it as 2 plates in the fridge).

3. 3

   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 leave to set in a cool place for 3-4 hours. (Tray does not fit in the refrigerator!! For this you would have to cut the cake in half and put it as 2 plates in the fridge). Roughly chop the chocolate coating and melt it on a hot water bath. Let the couverture 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 until the chocolate icing is firm. Cut the cake into about 24 pieces and arrange on a plate. Decorate with fresh cherries

4. 4

   Roughly chop the chocolate coating and melt it on a hot water bath. Let the couverture 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 until the chocolate icing is firm. Cut the cake into about 24 pieces and arrange on a plate. Decorate with fresh cherries

5. 5

   waiting time approx. 7 hours