Donauwellen cake

Ingredients for 1 servings:

• 500 g cherries (sour cherries)
• 125 g butter
• 125 g sugar
• 3 eggs
• 200 g flour
• ½ pack of baking powder
• 2 tbsp milk
• 1 tbsp cocoa powder
• Fat for the mold
• Flour for the mold
• 450 ml milk
• 1 packet of vanilla pudding powder
• 50 g sugar
• 150 g butter, soft
• 125 g dark chocolate coating
• 25 g palm fat
• cream
• Cocktail cherry(s)

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Wash and pit the cherries. Dough: Cream together butter and sugar until creamy. Beat in the eggs one at a time. Mix the flour and baking powder and stir in. Grease and flour a 26 cm springform pan. Pour in half of the batter. Stir the cocoa powder and 2 tablespoons of milk into the remaining batter and spread over the light batter. Distribute the cherries on top. Bake in a preheated oven (electric oven: 175°C / fan oven: 150°C / gas mark 2) for about 30 minutes. Let cool. Buttercream: Mix the custard powder, sugar, and 6 tablespoons of milk. Bring the remaining milk to a boil. Stir in the custard powder, bring to a boil, cover with foil, and let cool. Beat the butter until creamy. Stir in the custard a tablespoon at a time. Spread the cream over the cake and chill for about 2 hours. Glaze: Melt the chocolate coating and coconut oil. Spread over the cream. If desired, create a wavy pattern with a cake comb. Chill the cake for about 30 minutes. Decorate with whipped cream and cocktail cherries, if desired.