Grandma’s Danube Wave

Dough: Mix 6 eggs, sugar, V-sugar, 250g butter, 350g flour and baking powder to a smooth dough. Put half of the dough in a greased pan. Mix the rest of the dough with the cocoa powder and pour onto the light dough. Spread the drained cherries evenly on the dough. Bake in an oven preheated to 180 ° C for about 50 minutes. (Chopsticks sample) Let the cake base cool down well. (I like to bake it in the evening and let it stand overnight)

Buttercream: Cook a vanilla pudding according to the package instructions, add a piece of palmin to the hot pudding and stir in. Let cool to room temperature. In the meantime, stir the butter at room temperature until frothy. Then always stir a tablespoon of pudding into the butter. Spread the buttercream evenly on the cake base, put in a cool place.

3rd glaze: melt powdered sugar, block chocolate and palmin in a water bath and allow to cool. Mix the eggs and use the mixing spoon to add them to the cooled mixture. Spread the icing on the cold cake. (Has to go pretty quickly, as the mass on the cold cake hardens quickly.) Put in the cold again for about 1 hour and then enjoy 🙂