Danube waves for the springform pan

Ingredients for 1 servings:

• 200 g sugar
• 250 g butter, soft
• 6 eggs
• 350 g flour
• ¾ pack of baking powder
• Salt
• 1 tbsp rum
• 2 jars of morello cherries (350 g drained weight each)
• 2 tbsp cocoa powder
• 1 packet of pudding powder (vanilla)
• 500 ml milk
• 100 g sugar
• 25 g coconut oil
• 200 g butter, soft, in small pieces
• 100 g chocolate (milk and semi-sweet)
• 50 g coconut oil (2 cubes)
• Fat for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cream the sugar, butter, and eggs until fluffy. Sift in the flour and baking powder. Add 2 pinches of salt and, if desired, the rum. Preheat the oven to 175°C. Line the springform pan with baking paper and grease the edges well. Drain the cherries well in a sieve. Spread half of the batter into the springform pan. Stir the cocoa powder into the other half of the batter and then spread it on the light-colored batter. Arrange the cherries on top and press them in lightly. Bake the cake in the middle of the oven (160°C fan-assisted oven) for 40 minutes. Then let it cool. For the buttercream, cook the custard powder with the milk and sugar according to the package instructions. Chill, stirring frequently. Melt the coconut oil and let it cool again. Stir in the butter and custard. Spread the cream on the cake. For the glaze, crumble the chocolate and melt it with the coconut oil in a double boiler. Let it cool slightly, stirring continuously. The icing should no longer be hot, but still be runny. Now pour it thinly and evenly over the buttercream and smooth it with a spatula. Use a fork to create wavy lines through the icing and let it cool.