Rhine waves

Ingredients for 1 servings:

• 500 g sour cherries, ad jar
• ½ tsp green pepper, crushed
• 350 g butter
• 350 g sugar
• 1 packet of vanilla sugar
• 5 eggs
• 350 g flour
• 2 tsp baking powder
• 900 ml milk
• 2 packs of pudding powder, vanilla
• 200 g dark chocolate coating
• 100 g cake icing, dark
• 40 g chopped pistachios
• 40 g cocoa powder

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

– the variant of the Donauwelle –

Drain the cherries and toss with pepper. Beat 250g butter, 250g sugar, and vanilla sugar until fluffy. Beat in the eggs one at a time for at least 2 minutes. Mix the flour and baking powder. Stir in 100ml of milk. Halve the dough. Spread half of the dough onto a greased, deep baking sheet. Stir cocoa powder and 50ml of milk into the remaining dough. Carefully spread the dark dough onto the light dough. Distribute the sour cherries over the dough. Bake the cake in the preheated oven on the second rack from the bottom at 175°C (160°C fan oven) for about 30 minutes. Meanwhile, mix 100ml of milk with the vanilla pudding powder. Bring the remaining milk and sugar to a boil. Stir in the mixed pudding powder, bring to a boil briefly, and pour into a bowl. Cover with foil to prevent a skin from forming. Allow to cool. Stir the pudding again well. Also stir the remaining butter into a mixing bowl. Stir the pudding into the butter, tablespoon at a time. Spread the vanilla cream in a light, wavy pattern over the cooled cake. Cut the chocolate coating into small pieces. Melt it with the chocolate glaze in a hot water bath according to the instructions. Cover the cake with the melted chocolate mixture. Sprinkle with pistachios. Let it cool and set.