Danube Wave Cake

Ingredients for 1 servings:

• 1 jar sour cherries (720 ml)
• 275 g butter (yogurt)
• 170 g sugar
• 3 eggs
• 450 ml milk
• 200 g flour
• ½ pack of baking powder
• 1 tbsp cocoa powder
• 1 pack of pudding powder, vanilla
• 125 g dark chocolate coating
• 25 g coconut oil
• Fat, for the shape
• Flour , for the shape

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

Small format of the original in the springform pan

Drain the cherries well. Beat 125g butter and 125g sugar until light and fluffy. Beat in the eggs, one at a time. Add 1-2 tablespoons of milk. Mix the flour and baking powder and stir in. Spread half of the batter into a greased and floured springform pan. Mix the remaining batter with cocoa and carefully spread it on the light-colored batter. Spread the drained cherries on the batter and bake in an oven preheated to 175°C for about 30 minutes. Do the skewer test. Let cool in the pan. Meanwhile, mix the custard powder, 45g sugar, and 5-6 tablespoons of milk until smooth. Bring the remaining milk to a boil, stir in the custard powder, and bring to a boil again. Transfer to a bowl, cover the surface with foil to prevent a skin from forming, and let cool. Cream the remaining butter until creamy. Beat the custard again and stir it into the butter, tablespoon by tablespoon. I do this with a hand mixer. Spread the buttercream over the cake and refrigerate for about 2 hours. Melt the chocolate coating and coconut oil in a hot water bath, mix well, and spread evenly over the buttercream. Use a fork to create a wavy pattern over the slightly dry icing. Refrigerate the cake. Once the icing is firm, carefully remove the cake from the springform pan.