A cake recipe for all foodies:
Prepare a batter from the ingredients.
Spread 2/3 of the dough on a greased baking tray, stir 20 g of cocoa and 2 tablespoons of milk into the remaining dough, and spread it evenly on the light dough.
Spread the drained cherries evenly on the dough.
Bake at 175 degrees for 35 min. Cool.
For the buttercream, cook the pudding, cool, stirring now and again. Cream the butter and stir in the cooled pudding.
Spread the buttercream evenly over the cooled cake.
For the icing, melt the chocolate with a little bit of coconut fat in a water bath and spread evenly on the solidified buttercream.
If you then cut the cake and look at the pieces from the side, you know where the name Donauwellen comes from!
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