The perfect wave

Ingredients for 1 servings:

• 3 eggs
• 125 g sugar
• 100 ml oil
• 100 ml milk
• 200 g flour
• ½ pack of baking powder
• 2 tbsp Nutella
• ½ bottle of rum flavoring
• 1 jar sour cherries, drained
• 200 g cream cheese
• 200 g sour cream
• 2 tbsp sugar
• 1 pack of vanilla pudding powder for cold mixing
• 200 g cream
• 100 g chocolate coating or chocolate glaze

Instructions

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

Donauwelle in a springform pan with a twist

For the batter, beat the eggs and sugar until thick and creamy. Then gradually stir in the oil and milk. Mix the flour and baking powder, sift in the flour, and quickly stir in. Halve the batter. Mix one half with the rum flavoring and spread into a greased springform pan. Mix the other half with the Nutella and sprinkle over the batter. Arrange the cherries on top and bake at 180°C for about 30 minutes. Then turn out (the cherries will sink to the bottom) and let cool. Mix the cream cheese with the sour cream, sugar, and pudding mix until smooth. Whip the cream until stiff peaks form and carefully fold in the batter. Spread the cream on the base and use a decorating comb to create wavy lines. Finally, melt the chocolate coating in a double boiler and sprinkle over the cake. If you prefer, you can also cover the cake completely. Let it set in the fridge and enjoy. This is how I cobbled together what I consider the perfect Donauwelle, because I was fed up with the classic version with butter in the batter and cream. This version isn’t really lower in calories, but it’s definitely wonderfully juicy and delicious.