Donauwellentorte with mascarpone cream

Ingredients for 1 servings:

• 125 g butter, soft
• 125 g sugar
• 2 m.-sized eggs
• 200 g wheat flour type 405
• 1 tbsp, heaped baking powder
• 150 ml milk, 3.5% fat
• 2 tbsp, heaped cocoa powder
• 250 g sour cherries, frozen
• 4 sheets of gelatin
• 250 g mascarpone
• 250 g sour cream
• 3 packs of Bourbon vanilla sugar
• 50 g sugar
• 200 g whipped cream
• 125 g chocolate glaze, dark

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 25 minutes

The classic a little spiced up and “slimmed down”.

Preheat the oven to 180°C or 160°C fan-assisted. Grease and flour a 26cm springform pan. Beat the butter and sugar with a hand mixer until the mixture becomes creamy and light in color. Add the eggs one at a time. Mix the flour and baking powder and stir in alternately with 100ml of the milk. Pour half of the batter into the springform pan and level the surface. Mix the remaining half of the batter with the cocoa powder and the remaining 50ml of milk. Carefully spread the dark batter over the light batter. Spread the frozen cherries evenly on top and press down lightly. Bake the cake in the preheated oven on the middle rack for about 40 minutes. Do the skewer test. Let the cake cool in the pan. Once the cake has cooled, first mix the mascarpone and sour cream with the vanilla sugar and regular sugar. Soften the gelatine, squeeze out the excess liquid, and melt it on the stovetop. Gradually stir the mascarpone mixture into the gelatin, spoon by spoon. Place the mixture in the refrigerator and wait until it begins to set. In the meantime, whip the cream until stiff peaks form. Fold the cream into the mascarpone mixture, then pour the cream and mascarpone mixture onto the cake and spread evenly. Let it set in the refrigerator for at least 4 hours, or preferably overnight. Melt the cake glaze according to the package instructions and spread it over the mascarpone cream. Let it cool. Only then remove the cake from the springform pan and serve.