Double Danube wave cake

Name: Double Danube wave cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 325 ml Milk; 1/2 package Pudding powder "Vanilla Flavor"; 1 TABLESPOON + 125 g sugar; 275 g room-warm butter; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 225 g Flour; 3 TSP Baking Powder; 2 TABLESPOONS Cocoa powder; 1 glass (720 ml) Morello cherries; 250 g Dark chocolate; 50 g Icing sugar; 50 g Coconut oil; 200 g Whipped cream; 7-10 Tbsp Chocolate rolls; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

325 ml Milk
1/2 package Pudding powder "Vanilla Flavor"
1 TABLESPOON + 125 g sugar
275 g room-warm butter
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
225 g Flour
3 TSP Baking Powder
2 TABLESPOONS Cocoa powder
1 glass (720 ml) Morello cherries
250 g Dark chocolate
50 g Icing sugar
50 g Coconut oil
200 g Whipped cream
7-10 Tbsp Chocolate rolls
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Bring 250 ml milk to the boil in a saucepan. Mix the pudding powder and 1 tbsp. sugar. Stir the pudding powder into the milk. Let the pudding simmer for about 1 minute while stirring, fill into a bowl, cover with foil and let it cool down.
2
Cream 150 g butter, 125 g sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in 75 ml milk alternately.
3
Cut the dough in half. Stir the cocoa into one half of the dough.
4
Drain the cherries and let them drain well. Pour light-coloured dough into two greased springform pans (20 cm Ø), dust with flour. Spread the dark dough on them and spread cherries on top.
5
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes. Take out and let cool down.
6
Chop 50 g chocolate and melt over a warm water bath. Cream 125 g butter and icing sugar with the whisk of the hand mixer. Stir in the pudding by the spoonful. Carefully remove both cakes from the mould, brush the surfaces with butter cream.
7
Spread the liquid chocolate on the buttercream and chill for about 10 minutes. Turn over the second cake and place it on the chocolate with the buttercream. Chill for at least 30 minutes.
8
Chop 200 g chocolate and coconut fat. Heat the cream in a small pot. Melt chocolate and coconut oil in it. Let it cool down for about 15 minutes. Cover the cake with it. Refrigerate the cake again for about 1 hour.
9
Place the cake on a cake plate and decorate with chocolate rolls.