Donauwelle – creamy

Ingredients for 1 servings:

• 2 jars of sour cherries, drained weight 350 g each
• 250 g margarine or soft butter
• 400 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 5 eggs, size M
• 375 g flour
• 3 tsp, leveled baking powder
• 20 g cocoa
• 1 tbsp milk
• 2 packets of vanilla pudding powder
• 1 liter of milk
• 500 g butter, soft
• 200 g dark chocolate, 70%
• 2 tbsp oil
• 2 tbsp Nutella
• some butter for the mold

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

for a springform pan 40 x 30 cm

Drain the cherries well in a sieve. Grease the baking tray. Preheat the oven. Top/bottom heat: about 180°C, fan oven: about 160°C. Sponge cake: (bake the day before) In a mixing bowl, cream the butter or margarine with a mixer (beaters) until smooth. Gradually add 200g of sugar, vanilla sugar, and salt, stirring until the mixture forms a thick batter. Beat in each egg for about 1/2 minute on high speed. Mix the flour with the baking powder and stir in briefly in 2 portions on medium speed. Spread just under 2/3 of the batter onto the baking tray. Sift the cocoa powder, stir it into the remaining batter with 1 tbsp of milk, and spread evenly over the light batter. Place the sour cherries briefly on kitchen paper, then arrange them on the dark batter and press them lightly into the batter with a spoon. Put the tray in the oven. Insert: lower third – Baking time: about 40 minutes. Allow the pastry to cool on the baking sheet at room temperature. Buttercream: Make a pudding from 2x pudding powder, 200g sugar and 1 liter of milk according to the package instructions. Place plastic wrap directly on the surface of the hot pudding to prevent a skin from forming. Allow the pudding to cool (2 hours in the refrigerator or overnight). Beat softened butter (put it out the day before or warm it in the microwave for 30 seconds and then let it cool) with a mixer (beaters) until creamy. Stir in the cooled pudding and stir in a tablespoon at a time, ensuring that the butter and pudding are at room temperature, otherwise the buttercream will curdle. If the cream curdles or becomes crumbly, heat it briefly over a water bath, stirring constantly. Spread the cooled pastry sheet evenly with the buttercream and refrigerate the cake for about 1 hour. Glaze: Roughly chop the dark chocolate and melt it with the oil and Nutella in a water bath over low heat. Spread the glaze over the set buttercream.