Donauwelle – super easy

Ingredients for 1 servings:

• 3 eggs
• 175 g sugar
• 175 ml oil
• 175 ml milk
• 350 g flour
• 3 tsp baking powder
• 1 tbsp cocoa powder
• 1 tbsp milk
• 1 jar sour cherries, drained
• Grease for the tray
• 1 packet of vanilla pudding powder
• 400 ml milk
• 2 tbsp sugar
• 250 g butter
• 200 g dark chocolate
• 2 tbsp Nutella
• 1 tbsp oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Nothing can go wrong here…

For a deep baking tray measuring approximately 30 x 40 cm. Slightly smaller is also possible. First, take the butter out of the fridge and cut it into pieces in a bowl to soften. Then mix the custard powder with 50 ml of milk and the sugar until smooth, then bring the rest of the milk to a boil. Stir in the mixed custard powder, bring to a boil again, and immediately pour into a bowl. Place cling film directly on the warm pudding to prevent any air bubbles from forming between the pudding and the film. Let the pudding cool at room temperature; do not refrigerate it! Lightly grease a deep baking tray (I use a 30 x 40 cm tray with a baking frame on top) and line it with baking paper, making sure the paper fits snugly. Preheat the oven to 180°C (top/bottom heat). Beat the eggs with the sugar until thick and creamy, then slowly add the oil. Then mix the flour and baking powder and stir into the egg custard alternately with the milk. Spread half of the batter onto the baking sheet. Mix the remaining batter with the cocoa and milk and carefully spread it over the top. Distribute the cherries on top. Bake the cake in the preheated oven for approx. 25-30 minutes. Then remove the baking paper from the baking sheet and place it on a wire rack and let it cool. Cream the butter, which has now reached room temperature. Remove the foil from the pudding, which has also reached room temperature, and stir the pudding into the butter a spoonful at a time. If the cake base is still warm, chill the custard for a while. Then spread the custard evenly over the cake. Chill again. Melt the dark chocolate in a double boiler while stirring, then stir in the Nutella and oil to create a fairly runny chocolate glaze. Spread the glaze evenly over the cake and smooth it over the glaze using a pastry scraper or a knife. It is best to let it set in the refrigerator.