Donauwelle
Time
Total preparation time: 45 min.
Ingredients for the dough:
- 4 eggs
- 250 g of butter or margarine
- 200 g of sugar
- 1 pck of vanilla sugar
- 300 g of flour
- 1/2 pck of baking powder
- 2 tbsp cocoa (without sugar)
- 1 glass of sour cherries
Ingredients for the buttercream:
- 4 pck. Custard powder (for 2 liters of milk)
- 1 1/2 liters of milk
- 250 g butter
- Dark chocolate jam to decorate
preparation
Beat the eggs with the butter or margarine until frothy and add the sugar and vanilla sugar. Mix the flour with the baking powder and also mix with the mass.
Place 2/3 of the dough on a baking tray lined with baking paper. Mix the remaining dough with sifted cocoa powder and then put it on the baking tray.
Drain the cherries with a sieve and spread on the dough.
Bake the dough in the oven at 175 ° C (circulating air) for about 30 minutes and then allow to cool.
Cook the pudding packing instructions with 1 1/2 liters of milk instead of 2 liters of milk. Let the pudding cool down. Remove the pelle from the cold pudding and stir in 250 g butter with a blender until it has become a smooth cream.
Spread the cream on the cold cake base and decorate with bittersweet jam. The best sprinkle over it (criss-cross thin strips, is best with a spoon), so they let the cake cut better and it also looks great.
If the jam is cold and firm, the cake can be served.
