Cherry Cake in Style of Danube Wave

Put the butter, sugar, vanilla sugar in a mixing bowl and stir with the whisk of the hand mixer until creamy. Add one egg at a time and stir. Mix flour and baking powder and mix with 80 ml milk and stir into the egg and butter mixture using the hand mixer.

Grease a sprinform (26 cm diameter - I chose an angular springform pan) and pour in half of the dough and smooth it out with a tablespoon. Preheat the oven to 170 degrees circulating air. Mix the other half of the dough with the remaining milk (10 ml) and mix in the cocoa powder.

Carefully spread the dark dough onto the light dough with a spoon (or spatula). Then distribute the drained sour cherries evenly on the dough. Then put in the oven and bake on the middle rack for about 30 minutes. Take out of the oven after baking and let cool down briefly.

Now prepare the almond pudding (2 packets with 4 tablespoons of sugar on 1 liter of milk). Bring 900 ml milk to the boil and mix the pudding powder into the remaining 100 ml milk. Stir the pudding powder into the boiling milk and bring to the boil again briefly. Now spread the almond pudding on the cake, smooth it out and let it cool ... and then put it in the fridge for 4 hours.

Completion: After the 4 hours cooling time, whip the whipped cream stiff with a packet of whipped cream and spread it on the cooled pudding mixture of the cake. Finally sprinkle with the chocolate shavings. Note: Whipped cream becomes more productive if you also whip 1 egg white!