Danube waves

Ingredients for 16 servings:

• 250 g butter
• 250 g sugar
• 6 eggs
• 2 tbsp milk
• 400 g flour
• 1 tbsp cocoa
• ½ pack of baking powder
• 1 jar sour cherries
• 2 packets of vanilla pudding powder
• 800 ml milk
• 250 g butter
• 6 tbsp sugar
• 2 bars of milk chocolate
• 1 bar of chocolate (nougat chocolate)
• 8 tbsp cream

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Mix the batter ingredients one after the other to form a batter. Spread half of the batter onto a greased baking sheet. Mix the other half with cocoa powder, if desired, and then spread it onto the light-colored batter. Drain the sour cherries, arrange them in rows on the batter, and press them in lightly. Bake the base at 150°C (fan oven) for half an hour. Let cool. For the buttercream, cook the pudding with the milk and sugar according to the instructions. Let cool, if possible without a skin forming (cover with foil; this is also a great place to add ice cubes so the pudding cools faster). Beat the butter in a bowl until creamy. Stir in the cooled pudding a tablespoon at a time and beat until creamy. Spread evenly over the cooled base. Chill. For the glaze, heat the chocolate in a double boiler. Once it has melted, gradually stir in the cream. If it starts to crumble, don’t worry, just keep stirring (it will become smooth again). Spread quickly on the cake as the icing sets very quickly.