Brilliant Danube waves

Ingredients for 1 servings:

• 300 g butter
• 300 g sugar
• 7 eggs
• 2 packets of vanilla sugar
• 450 g flour
• ¾ pack of baking powder
• 1 tbsp cocoa powder, not instant (or 1 bar of melted dark chocolate)
• 1 jar sour cherries
• 250 g butter, melted
• 500 ml milk
• 1 packet of pudding powder (vanilla)
• 4 tbsp sugar
• e.g. cake icing (chocolate)
• Grease for the tray

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

super juicy and fluffy – unsurpassed good

Preheat the oven to 175°C. For the pastry, first beat the eggs, sugar, and vanilla sugar until fluffy. Then add the butter. Mix the flour with the baking powder, then sift and mix in. Divide the pastry in half. Place one half on a greased baking sheet and smooth it down. Color the other half with the cocoa powder or melted chocolate. Then add this to the baking sheet and smooth it down as well. Drain the cherries and press them into the pastry. Place in the preheated oven and bake for about 30 minutes. During the baking time (I always start after about 15 minutes so everything is done at the same time), prepare the buttercream: Bring the milk and melted butter to a boil. Stir in the custard powder, mixed with the sugar and a little milk, and bring back to a boil. The cream must be poured immediately (!) onto the still-hot cake so that it really soaks in and the cake absorbs the custard. To make the icing, melt the cake glaze and spread it evenly over the cooled cake. The cake tastes best after it’s been chilled for a day. Cut it with a hot, dry knife to prevent the glaze from cracking.