Summary

Ingredients

For the dough:

• 250 g mararine
• 250 grams sugar
• 6 egg (s)
• 350 g flour
• 0.5 ½ pack baking powder
• 2 tablespoon cocoa powder
• 1 glass sour cherries

For the cream:

• 500 ml milk
• 1 packet vanilla pudding powder
• Sugar according to the package information the pudding powder
• 250 g butter

For the glaze:

• 200 g couverture, dark

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Instructions

1. Dough: Beat butter, sugar until frothy, stir in eggs. Sift flour, baking powder over it and fold in. Preheat the oven to 175C °. Place half of the dough on a greased baking sheet. Mix the rest of the batter with cocoa and spread on the light batter. Drain the cherries and spread them on the dough. Bake the cake for about 35 minutes at 175C °.
2. Cream: Prepare pudding with milk and sugar according to the instructions on the packet. Fold in the softened butter, stir to a smooth mass, allow to cool. Spread on the cooled cake.
3. Glaze: Melt the chocolate glaze in a water bath, spread on the cold cream and put the cake in a cool place.
4. Tip: Before cutting the Danube wave, put a knife in hot water and only then cut it. This way the couverture won`t break.