Danube waves

Ingredients for 12 servings:

• 200 g butter
• 200 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 5 eggs
• 300 g flour
• 1 tbsp baking powder
• 3 tbsp cocoa powder
• 2 glasses of cherries (sour cherries)
• 500 ml milk
• 1 pinch of salt
• 100 g sugar
• 1 pkt. pudding powder, vanilla
• 250 g butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Drain the cherries well in a sieve. Bring 450 ml of milk with sugar and salt to a boil. Mix the custard powder with the remaining milk, stir it into the boiling milk and continue to boil briefly, then refrigerate. Stir frequently to prevent a skin from forming on the custard. Cream the butter until light and fluffy, add the sugar, vanilla sugar and salt and beat until light and fluffy. Gradually beat in the eggs. Mix the flour with the baking powder and stir in a spoonful at a time. Grease a baking tray well or line it with baking paper. Spread half of the batter on top, stir 2 tablespoons of cocoa powder into the other half and spread it on the light-colored batter. Arrange the cherries on the batter and bake in the center of the oven at 200°C for 25 minutes, then let cool. Cream the room-temperature butter until light and fluffy and stir in the custard, at the same temperature, a spoonful at a time. Spread the buttercream on the cold cake and dust with cocoa powder before serving. Tip: The butter must be the same temperature as the pudding.