Donauwellen cheesecake from the tray

Ingredients

Directions

1. 1

   Drain the cherries in a sieve. Mix the curd, mascarpone and sugar with the whisk of the hand mixer until smooth. First add the eggs one by one, then the pudding powder. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Put half of the mixture into the fat pan.

2. 2

   Stir 4 tablespoons of cocoa under the other half and spread it on the light quark mixture. Spread the cherries on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Leave to cool for approx. 15 minutes with the oven door open. Take out and let cool down. In the meantime, roughly chop the chocolate coating. Melt the couverture and coconut oil in a bowl over a warm water bath. Let the couverture cool down for about 15 minutes, then spread it on the cake. Use a cake comb to draw wavy stripes through the couverture.

3. 3

   In the meantime, roughly chop the chocolate coating. Melt the couverture and coconut oil in a bowl over a warm water bath. Let the couverture cool down for about 15 minutes, then spread it on the cake. Use a cake comb to draw wavy stripes through the couverture. Refrigerate again for about 30 minutes until the chocolate icing is firm. Dust with 1 tablespoon of cocoa and decorate with cocktail cherries

4. 4

   2 hours waiting time