Donauwellen cake

Ingredients for 1 servings:

• 300 g butter, soft
• 300 g honey
• 1 packet of vanilla sugar
• 6 eggs
• 1 pinch of salt
• 150 ml oil
• 450 g flour
• 1 packet of baking powder
• 3 tbsp cocoa powder
• 3 tbsp milk
• 375 ml milk
• 1 pack of pudding powder (vanilla pudding powder)
• 2 tbsp sugar
• 75 g butter, soft
• 200 ml sweet cream
• ½ pack of cream stiffener
• 100 g dark chocolate
• 1 jar morello cherries
• 10 tsp cornstarch
• 15 tbsp juice, drained cherry juice from the jar
• 250 g coconut oil, e.g.
• 5 tbsp honey
• 5 tbsp cocoa powder
• 2 eggs
• 2 tbsp milk

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 1 hour; Total time approx. 12 hours 10 minutes

with honey

Day 1: For the chocolate cream, gently heat 200 ml of cream in a saucepan. Once warm, slowly add the dark chocolate. Stir with a whisk to melt the chocolate. Bring the cream to a boil. Then pour the mixture into another container and let it cool overnight. Very important: Store in the refrigerator. Day 2: The next day, whip the chocolate cream until stiff peaks form and stir in the sachet of cream stiffener. For the batter, separate 3 eggs and beat the egg whites until stiff peaks form. Cream 150 g butter with 150 g honey until fluffy, then stir in ½ sachet of vanilla sugar, the egg yolks, ½ pinch of salt, 225 g flour, 75 ml oil, and ½ sachet of baking powder. Finally, fold in the beaten egg whites. Pour everything into a greased springform pan and bake in a preheated oven at 180°C (fan oven) for about 30 minutes. Now make the dark dough. Repeat the above process, stirring in the cocoa powder and milk before adding the egg whites. Let both layers cool, then use a sharp knife to score horizontally down the middle. Thread a thin thread through the cut, cross it over, and pull on both ends until the layers are cut through. For the buttercream, mix some cold milk with the custard powder and sugar until smooth. Bring the remaining milk to a boil, add the mixed powder, bring to a boil, and let cool while stirring. Cream the butter until fluffy and add the cooled vanilla pudding a tablespoon at a time. Drain the morello cherries, puree with a hand blender, and bring to a boil. Stir the cornstarch into the cold water and pour into the boiling morello cherries mixture while stirring. Bring to a boil once and let cool. Now assemble the cake as follows: A light pastry layer, half of the buttercream, a dark pastry layer, the chocolate cream, a light pastry layer, the cherry cream (it’s best to place a cake ring around the cake for this), a dark pastry layer, and the other half of the buttercream. Then place the cake in the refrigerator. While the cake continues to cool, make the chocolate icing. To do this, melt the coconut oil in a saucepan. Let it cool to lukewarm in a mixing bowl. Use a mixer to mix in the sugar, cocoa, egg, and milk. Spread half of this over the cream layer and the other half around the edges while it’s still liquid. If you like, you can spread the chocolate icing evenly with a serrated spatula.