Pudding Danube waves

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Pour the cherries onto a sieve and drain. Beat 250 g butter, 250 g sugar, 1 packet vanilla sugar and salt until thick and creamy with the whisk of the hand mixer. 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. 32 x 39 cm). Stir cocoa and 2-3 tablespoons of cream into the remaining dough. Spread carefully on the light-coloured dough.

2. 2

   Spread the cherries evenly on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Let them cool down. Cut the base in half crosswise and place a frame made of aluminium foil around each half. Soak the gelatine. Stir pudding powder, 150 g sugar and 120 ml milk until smooth. Bring the remaining milk to the boil, remove from the heat and stir in the pudding powder. Simmer for about 1 minute while stirring. Pour into a bowl and let it cool down a bit. Squeeze the gelatine and dissolve in the pudding. Cover the pudding with foil and let it cool down. Mix cream firmer and 2 sachets vanilla sugar. Whip 400 g whipped cream until stiff, allowing the sugar mixture to trickle in.

3. 3

   Bring the remaining milk to the boil, remove from the heat and stir in the pudding powder. Simmer for about 1 minute while stirring. Pour into a bowl and let it cool down a bit. Squeeze the gelatine and dissolve in the pudding. Cover the pudding with foil and let it cool down. Mix cream firmer and 2 sachets vanilla sugar. Whip 400 g whipped cream until stiff, allowing the sugar mixture to trickle in. Stir the cold pudding well and fold in the cream. Halve the pudding, spread on the cake base and smooth it down. Leave to set in the fridge for 2-3 hours. Chop the chocolate coating and melt with the coconut oil over a warm water bath. Cover the cake with it and decorate with a cake comb. Allow to set and cut into pieces with a sharp knife

4. 4

   Stir the cold pudding well and fold in the cream. Halve the pudding, spread on the cake base and smooth it down. Leave to set in the fridge for 2-3 hours. Chop the chocolate coating and melt with the coconut oil over a warm water bath. Cover the cake with it and decorate with a cake comb. Allow to set and cut into pieces with a sharp knife

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
410 kcal

CARBS
43 g

FATS
23 g

PROTEINS
6 g