Donauwellen with a difference

Ingredients for 1 servings:

• 250 g margarine
• 250 g sugar
• 6 eggs
• 350 g flour
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 2 tbsp cocoa powder
• 2 jars of morello cherries or sour cherries, drained
• 125 g margarine
• 125 g butter, room temperature
• 1 egg(s)
• 1 packet of vanilla sugar
• 1 pack of cream stiffener (San apart)
• 220 ml water
• 200 g chocolate coating (milk or dark)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

without the hassle of cooking pudding, buttercream completely different, doesn’t taste like butter at all

Beat the margarine with the sugar and vanilla sugar using a hand mixer until fluffy. Add the eggs one at a time. Sift the flour with the baking powder, then slowly add it in portions to the margarine, sugar, and egg mixture. Place half of the batter on a greased baking sheet and spread evenly. Mix the other half with 2 tablespoons of cocoa powder, pour it onto the light batter, and spread it evenly. Then scatter the drained cherries over the batter. Bake in a preheated oven on the middle rack at 200°C for about 30 minutes. Let cool. For the cream, beat the margarine with room-temperature butter until creamy, then add the vanilla sugar. Stir in the water and egg. Finally, add the San apart powder and mix for a good 2 minutes. Spread the cream on the cake. Melt the chocolate coating in a double boiler or in the microwave and spread it evenly over the cream. Let cool.