Danube Wave Cake

Ingredients for 12 servings:

• 50 g margarine
• 100 g yogurt
• 150 g sugar
• 1 vanilla sugar
• 3 eggs
• 150 g flour
• 50 g cornstarch
• 1 tsp baking powder
• ½ tsp baking soda
• 1 jar cherry(s) (sour cherries)
• 2 tbsp cocoa powder
• 2 tbsp milk
• 1 cream powder (paradise cream vanilla)
• 400 ml coffee cream
• 100 ml milk
• 100 g dark chocolate coating

Instructions

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

Beat the margarine, yogurt, sugar, vanilla sugar, and eggs until fluffy. Mix the flour, cornstarch, baking powder, and baking soda, and gradually stir in the mixture. Pour half of the batter into a springform pan lined with baking paper and smooth it down. Mix the remaining batter with the cocoa powder and pour it over the light-colored batter. Spread the well-drained sour cherries on top. Bake the cake in a preheated oven at 180°C for about 35 minutes. For the topping, mix the Paradiescreme with the cream and beat on high for about 3 minutes until creamy. Place a cake ring around the cooled cake and spread the cream on top. Heat the milk in a small saucepan. Break the chocolate coating into pieces, dissolve it in the milk, and whisk until smooth. Spoon the icing over the cake, starting from the center. Refrigerate the Donauwellentorte for about 3 hours.