Butterfly – Donauwelle

Ingredients for 1 servings:

• 5 eggs
• 150 g flour
• 150 g cocoa powder
• 150 g sugar
• 1 tbsp oil
• 1 packet of baking powder
• Fat, for the shape
• 1 jar morello cherries, 720 ml
• 2 packs of pudding powder, cream flavor
• 150 g sugar
• 500 ml milk
• 2 packs of pudding powder, vanilla flavor
• 125 g butter
• 125 g sugar
• 3 cups of whipped cream, 200 ml each
• 3 bags of cream stiffener
• 70 g butter
• 4 tbsp wine
• 80 g sugar
• 250 g cocoa powder
• 1 package of cherries (receipt)
• some waffles (foam)
• some nuts

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 20 minutes

the Donauwelle in cake form, for 12 pieces

Sponge cake: Separate the eggs. Beat the egg yolks with the sugar until fluffy, then add the flour, baking powder, and cocoa. The mixture shouldn’t be lumpy or too floury, so add a few tablespoons of hot water if necessary to make the batter creamy. Finally, beat the egg whites until stiff and stir in. Pour the batter into a greased pan and bake at 180°C for about 15-20 minutes. Once cooled, divide the cake horizontally into 3 equal layers. Topping: Reserve half a cup of the morello cherries’ juice. Boil the morello cherries with the remaining juice. Mix the custard powder with the sugar, stir in half a cup of the cold juice, and ensure there are no lumps. Add to the boiling morello cherries and cook until a gelatinous mass forms. Drizzle the first layer with wine and spread the fruit mixture on top. Cover with the second layer. Custard cream: Prepare the custard powder according to the instructions, using only 500 ml of milk. Let cool. Beat the sugar and butter until fluffy, then mix with the cold custard to create a smooth cream. Spread on the second layer and cover with the third layer. Now cut the entire cake in half and arrange it in a butterfly shape with the wafers in the middle. Whip the cream with the cream stiffener until stiff and fill it into a piping bag. Use this to frame the edges of the “wings.” For the cocoa glaze, bring the butter, sugar, and wine to a boil and add enough cocoa (about 250 g) to form a thick glaze. Let cool and spread it on the center of the wings. If desired, pipe dots of the remaining cream for decoration. You can also decorate the wings with cherries, nuts, and chocolate sprinkles.