Danube Wave

For the Danube wave, rinse the sour cherries with cold water and drain well or rub dry. Grease a springform pan (Ø 26 cm) with butter.

For the sponge dough, cream the room-warm butter with sugar, salt and lemon zest. Stir in the eggs one by one. Sift baking powder with flour and gradually stir into the butter-sugar-egg mixture. Divide the mixture equally between two bowls.

Mix cocoa powder with milk and stir into a dough mixture.

Empty the light and dark batter alternately into the cake pan. Finally, add the sour cherries and bake the cake in a preheated oven at 180 °C for about 40 minutes. Check that the cake does not get too dark! Let the cake cool in the pan.

Mix the pudding powder with some cold milk until smooth. Place in a saucepan with the remaining milk and sugar and bring to the boil, stirring constantly to prevent the custard from sticking to the bottom. Simmer briefly until the cream thickens slightly. Empty into a mixing bowl and let cool in a double boiler.

Cream the butter and stir into the cooled custard, season with a little lemon juice and a pinch of salt.

Spread the custard on the cooled cake and refrigerate for at least 1 hour.

Chop the chocolate and melt it together with the oil over steam. Pour individual chocolate circles onto the cake and use a fork to form a wavy pattern.

Preparation Tip:

Instead of sour cherries, you can also use bananas or - in autumn - cooked, peeled chestnuts for the Danube wave.

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