John Myers
Contents
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Ingredients
the dough
- 100 g Butter
- 100 g Sugar
- 1 pinch Salt
- 1 packet Vanilla sugar
- 3 Eggs
- 150 g Flour
- 1 heaped tsp Baking powder
- 3 tbsp Cocoa
- 2 tbsp Cold milk
aside from that
- 1 glass Sour cherries
for the buttercream
- 450 ml Cold milk
- 1 packet Custard powder
- 100 g Butter
- 80 g Sugar
the cocoa icing
- 80 g Powdered sugar
- 30 g Cocoa
- 3 tbsp Hot water
- 30 g Melted butter
Instructions
- Mix the soft butter with sugar and vanilla sugar with a hand mixer until foamy.
- Gradually add the eggs one by one.
- Finally, mix in the flour, a pinch of salt and baking powder and stir in.
- Brush the baking pan with butter.
- Pour in a little half of the dough and smooth it out.
- Stir in the remaining cocoa dough, possibly a little cold milk.
- Spread this dark dough on the light dough.
- Spread the drained cherries over it and bake in the preheated oven to 200 ° top / bottom heat for about 25 minutes.
- Take out of the oven and let cool down.
- Using 450 ml of milk, 80 g of sugar and a P. vanilla pudding powder, cook a pudding according to the instructions.
- Let this vanilla pudding cool down while stirring frequently.
- Beat soft butter with a hand mixer until foamy.
- Then stir only 1 tablespoon of the cooled pudding into the butter until the pudding is used up.
- Spread the buttercream thickly on the cherries and place in the fridge until done.
- For the cocoa icing, mix the powdered sugar and cocoa, then strain through a sieve.
- Mix with 2 tablespoons of hot water to form a cocoa icing.
- Melt 30 g butter and stir well into the cocoa sauce until a smooth, shiny sauce is formed.
- Take the Donauwelle out of the fridge and distribute the icing in the middle of the buttercream.
- Using a wide knife, carefully spread the casting on the top up to the edge.
- Put back in the fridge until ready to eat,
Nutrition
Serving: 100gCalories: 198kcalCarbohydrates: 42.8gProtein: 3.5gFat: 1g
