prepare the Donauwelle a day earlier, as it requires three major work steps and the cooling time should not be underestimated.

FOR THE DOUGH 2 Eggs (Gr. M) 90 g Sugar 55 ml neutral sunflower oil 110 Wheat flour (type 405) or Dinkel 1 tsp Baking powder 55ml Water 1 Tbsp Baked cocoa 1 Tbsp Milk 0,5 glass sour cherry without stone (170 g) A little butter for the form FOR THE FILLING 0,5liter Milk 1 Pck. Pudding powder 30 g Sugar 100 g Butter FOR THE GLAZE 150 g Dark couverture Half tsp Coconut oil

STEP 1
Preheat the oven to 180 degrees (circulation: 160 degrees). Separate eggs for the dough. Beat egg whites with 25 gr sugar until stiff. Set aside egg whites. Beat oil, egg yolks and remaining sugar until frothy. Add flour, baking powder and water.

STEP 2
Cut the dough in half. Put cocoa powder and milk in one half and mix with a whisk. Cut the stiff egg whites in half, put one half in both doughs and fold in with a dough spatula.

STEP 3
Line a baking sheet with baking paper and smooth the light dough on it. Put the dark dough on top and spread. Drain the cherries and press them into the dough. Cake in the preheated oven approx. Bake for 25 minutes. Allow to cool completely. 180 degrees Celsius

STEP 4
For the filling, boil milk with the pudding powder and sugar according to package instructions. Put the pudding in a bowl and cover with cling film (the foil should be directly on the pudding). Allow to cool completely. 1 hour or more
Put butter out of fridge till it is soft, whisk cream pudding with butter and spread on the cooled cake. Put the layer of pudding on the cooled cake in the tray and smooth. Refrigerate the cake until the chocolate layer is poured.

STEP 5
For the glaze, melt dark couverture and add coconut oil, stir briefly. Spread the chocolate glaze evenly on the pudding layer and smooth it. Allow to cool.