Donauwelle with white chocolate

Ingredients for 1 servings:

• 300 g margarine
• 300 g sugar
• 5 eggs
• 400 g flour
• 1 packet of baking powder
• 2 tbsp cocoa powder
• some milk
• 1 jar sour cherries, approx. 700 g
• 1 pack of vanilla pudding
• 500 ml milk
• 2 tbsp sugar
• 200 g butter
• 2 cups of white chocolate icing or 2 bars of white chocolate
• possibly cinnamon powder

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

super tasty, simple and a little different

Drain the cherries. Beat 300g margarine with the sugar until fluffy. Gradually add the eggs, whisking continuously. It’s best to add each egg one at a time. Mix the flour with the baking powder and stir into the mixture. Add cinnamon if desired. Line a baking sheet with baking paper and spread 2/3 of the batter on the sheet. Mix the remaining third with the cocoa and a little milk. Spread the dark batter on top of the light batter. Distribute the sour cherries on the batter and press them in lightly. Make sure there isn’t too much liquid left on the cherries, so the batter doesn’t become too mushy later. Bake in a hot oven at 175°C (top/bottom heat) for about 60 minutes and let cool. Meanwhile, cook the pudding with milk and sugar according to the package instructions and let cool. Beat 200g butter until fluffy and stir in the cold pudding a spoonful at a time. Add cinnamon, if desired. This goes well with the white chocolate. Spoon the cream onto the cooled cake. Melt the chocolate and spread it over the cream. If desired, use a fork to create waves in the melted chocolate.