Dresden Donauwelle

Ingredients for 1 servings:

• 5 eggs
• 250 g margarine
• 300 g sugar
• 400 g flour
• 1 packet of baking powder
• 120 ml milk
• n. B. Cocoa powder, approx. 4 to 5 tsp
• 350 g sour cherries from the jar (drained weight)
• Grease for the tray
• 1 packet of vanilla pudding powder
• 375 ml milk
• 2 tbsp sugar
• 200 g powdered sugar
• 200 g butter
• 1 egg(s)
• 2 tbsp powdered sugar
• 1 ½ tbsp cocoa powder
• 30 g coconut oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Grease a baking sheet. Mix together the eggs, margarine, sugar, baking powder, and 60 ml of milk. Spread half of the batter onto the baking sheet. To the other half, add 4-5 teaspoons of cocoa powder and the remaining milk and mix well. Spread the cocoa batter onto the light-colored batter and then scatter the sour cherries on top. Bake the batter in a preheated oven at 160°C (top/bottom heat) for 45 minutes and let cool slightly. For the buttercream, cook the pudding according to the package instructions, but use only 3/8 liter of milk instead of 1/2 liter and double the amount of sugar. Only stir in the butter and powdered sugar once the pudding has thickened slightly. Spread the buttercream onto the cooled batter. For the glaze, break an egg and mix in the powdered sugar and cocoa. Be careful to avoid any lumps; it’s best to mix the powdered sugar and cocoa together before adding it to the egg. Then stir in the melted coconut oil (do not let it get hot). Next, spread the chocolate glaze over the buttercream. Then chill the cake. Tip: If you’re using a 28cm round pan instead of a baking sheet, use half of each.