Lactose‑Free Cherry Waves

Ingredients

• 2 cups sour cherries (about 370 g drained weight)
• 250 g MinusL butter (for the pan)
• 200 g sugar
• 1 pinch salt
• 6 Eggs
• 400 g flour
• 3 tsp baking powder
• 2 tbsp cocoa powder
• 3 tbsp MinusL shelf‑stable milk (3.8%)
• 1 packet vanilla pudding mix (for 500 ml milk)
• 500 ml MinusL shelf‑stable milk (3.8%)
• 2 tbsp sugar
• 200 g softened MinusL butter (for the pan)
• 50 g powdered sugar
• 75 g coconut oil
• 200 g MinusL whole‑milk chocolate
• cocoa powder for dusting

Instructions

1. 1.

   Preheat the oven to 160 °C fan and line a baking sheet with parchment paper.

2. 2.

   Drain the cherries well. Place the butter in chunks into a mixing bowl, add sugar and salt, and beat until creamy. Add eggs one at a time, beating after each addition. Sift flour and baking powder over the mixture and fold lightly. The dough should be smooth and spreadable; if needed, add a little milk.

3. 3.

   Spread half of the dough onto the prepared sheet and level it with a spatula. Mix the remaining dough with cocoa powder and milk, then spread this lighter layer on top of the first. For an even wavy pattern you can pipe alternating strands in two layers, offsetting the upper layer for color variation.

4. 4.

   Scatter cherries over the surface. Bake 35–40 min until a skewer comes out clean, then let cool on the sheet.

5. 5.

   Meanwhile whisk pudding mix with 100 ml milk and sugar. Heat the remaining milk, stir in the pudding mix, bring to a boil as directed, then cool.

6. 6.

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

7. 7.

   For the chocolate glaze, break coconut oil and chocolate into small pieces, melt together gently over simmering water while stirring. Let cool slightly, then pour evenly over the cake so that the cream and glaze stay distinct.

8. 8.

   Use a fork to create wavy lines in the glaze. Allow to set. Dust with cocoa powder and serve cut into portions.