Donauwelle According to Grandma's Recipe

Ingredients

• 2 glasses sour cherries about 370 g drained weight
• 250 g butter
• 200 g sugar
• 1 pinch salt
• 6 Eggs
• 400 g flour
• 3 tsp baking powder
• 8 tbsp milk
• 2 tbsp cocoa powder
• 2 tbsp rum
• 1 packet vanilla pudding powder (for 500 ml milk)
• 500 ml milk
• 2 tbsp sugar
• 200 g soft butter
• 50 g powdered sugar
• 200 g dark chocolate couverture
• 25 g clarified butter
• cocoa powder for dusting

Instructions

1. 1.

   Preheat the oven to 180°C fan. Line a baking tray with parchment paper.

2. 2.

   Drain the cherries well.

3. 3.

   For the batter, place the butter in chunks into a mixing bowl, add sugar and salt and beat until creamy. Add the eggs one at a time and mix. Sift the flour and baking powder over the mixture and fold gently to combine. The dough should be smooth and spreadable; if too stiff, add a little more milk. Spread half of the batter onto the tray and level it with a spatula. Mix the remaining batter with cocoa powder and rum, then spread this light layer on top. Sprinkle the cherries over the surface. Bake for 35–40 minutes until a skewer comes out clean, then let cool on the tray.

4. 4.

   Meanwhile, prepare the cream by mixing the pudding powder with milk according to the package instructions and allow it to cool.

5. 5.

   Beat butter and powdered sugar until fluffy. Fold in portions of the cooled pudding and spread over the cooled cake.

6. 6.

   Cut the chocolate into pieces and melt with clarified butter over a hot, non‑boiling water bath; pour immediately over the cake and use a serrated spatula to create waves in the chocolate. Let it set.

7. 7.

   Dust with cocoa if desired and serve in slices.