Donauwelle

Ingredients for 1 servings:

• 250 g butter, room temperature
• 250 g sugar
• 6 eggs
• 1 pinch of salt
• 350 g spelt flour type 630, light
• 1 pack of cream of tartar baking powder
• 2 tbsp cocoa
• 1 liter of milk
• 3 packets of vanilla pudding powder or 9 heaped tbsp cornstarch with 6 tsp vanilla sugar (3 packets)
• 180 g sugar
• 2 packets of vanilla sugar
• 250 g butter
• 20 g vegetable fat (Palmin)
• 550 g chocolate, 1/2 milk chocolate, 1/2 dark chocolate
• 3 tbsp sugar
• 400 g cream
• 225 g butter
• 1 jar sour cherries

Instructions

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

with spelt flour, buttercream and creamy chocolate icing

For the pastry: Cream the butter, sugar, eggs, and salt until fluffy. Then stir in the spelt flour and baking powder. Spread half of the pastry onto a baking sheet lined with baking paper. Mix the rest of the pastry with 2 tablespoons of cocoa powder and spread it on the light pastry. Drain the sour cherries and spread them on the pastry. Bake the cake at 175°C (top/bottom heat) for 30 minutes (do not preheat). For the buttercream: In the meantime, bring the milk to a boil on the stovetop with the vanilla pudding powder (or cornstarch with vanilla sugar), sugar, and 2 sachets of vanilla sugar (careful, it burns easily!!!). Remove the pudding from the heat and stir the butter and fat into the still-hot pudding. Pour the still-warm pudding onto the still-warm cake and let it cool completely. For the chocolate glaze: Melt the chocolate with the cream, butter, and sugar in a double boiler, then pour it onto the cooled buttercream and let it set. After 1 hour, use a fork to make waves in the glaze.