Donauwelle delicious

Ingredients for 1 servings:

• 300 g sugar
• 6 eggs
• 300 g margarine, soft
• 300 g flour
• 1 packet of baking powder
• 3 tbsp cocoa powder
• 1 jar sour cherries, drained
• 1 packet of pudding powder (vanilla), prepared according to instructions and cooled
• 2 tbsp margarine or butter
• 4 tbsp powdered sugar
• 16 tbsp powdered sugar
• 16 tbsp cocoa powder
• 4 eggs
• 12 tbsp milk
• 500 g coconut oil (Palmin)
• Grease for the tray

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

Donauwelle from Grandma… to fall in love with

For the pastry (it can be prepared the day before), beat the sugar and eggs until fluffy. Add the margarine to the pastry. Mix the flour and baking powder and sift them over the mixture. Place half of the pastry on a greased or lined baking sheet. Fold the cocoa powder into the rest of the pastry and mix well, then pour it onto the pastry on the baking sheet. Drain the cherries well and spread them over the pastry. Bake in a preheated oven at 200°C for about 35 minutes until golden brown and let cool. For the cream, beat the margarine and powdered sugar until fluffy. Then add the mixture a spoonful at a time to the cold pudding and spread it over the cold cake. For the chocolate glaze, mix the powdered sugar and cocoa powder (use a dry, warm bowl). Now add the eggs and beat well with a fork (!) until smooth (don’t give up, it will take a while and be tedious, but it will work). Then add the milk and mix well. Heat the coconut oil until it melts—but don’t let it get hot. Gradually add the melted oil to the mixture and stir until smooth. Carefully spread the mixture over the cake with a hot knife. Note: I’ve specified a generous amount for the chocolate glaze; we like it chocolatey—and if you have a lot left over, you can easily make a cold dog.