Regina's Snow White Cake or Danube Wave

Ingredients for 1 servings:

• 375 g flour
• 375 g sugar
• 250 g margarine, soft
• 5 eggs
• 1 sachet of vanilla sugar and 1 sachet of baking powder
• 500 g sour cherries
• 4 tbsp cocoa powder
• 250 g butter, soft
• 50 g powdered sugar
• some milk
• 1 pack of pudding powder, cream flavor
• 500 ml milk
• 3 tbsp sugar
• 6 tbsp powdered sugar
• 5 tbsp cocoa powder
• 4 tbsp coffee cream
• 125 g coconut oil
• 1 egg(s)
• 1 packet of vanilla sugar
• possibly coffee powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Grandmum’s recipe

For the pastry, beat the sugar and vanilla sugar with the eggs for at least 5 minutes until very fluffy. Carefully add the very soft butter. Mix the baking powder with the flour and carefully stir into the batter, beating until smooth. Divide the batter roughly in half and mix one half with the cocoa. Place this half on a well-greased baking sheet, then add the light batter on top and spread well. Top with the cherries as desired. Bake the cake at 180°C (top/bottom heat) for approx. 20-30 minutes (use a skewer to test). Allow to cool completely. For the buttercream, prepare the pudding according to the package instructions (with 500ml milk and 2 tbsp sugar) and allow to cool completely, stirring occasionally. Beat the softened butter and icing sugar, adding a little milk, for at least 5 minutes until fluffy. Add the pudding slowly (a spoonful at a time) and continue beating vigorously. When the butter mixture is ready, spread it evenly over the cooled cake. For the glaze, first beat all ingredients vigorously with 1 egg. If the mixture seems too stiff, add another. (This works best if the buttermilk is melted first and then brought back to room temperature. The glaze tastes best if you also add 1 teaspoon of coffee powder.) Now pour the chocolate glaze over the cream and refrigerate everything for at least 1 hour.