Donauwelle

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar content.

cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt is lower in calories.

cherries

🥗Healthier: mixed berries

💰Cheaper: canned cherries

Mixed berries are often less expensive.

Preheat the oven to 160 °C (Umluft).

In a bowl, mix 180 g margarine, 180 g sugar, and 1 packet of vanilla sugar until creamy.

Add 4 eggs one by one, mixing well after each addition.

Stir in 4 tablespoons of milk.

In another bowl, combine 375 g flour, 3/4 packet of baking powder, and 1 tablespoon of cocoa powder.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in 2 tablespoons of rum or water and 1 jar of sour cherries.

Pour the batter into a baking tray (30 cm x 38 cm) and bake for about 35-40 minutes.

For the topping, combine 1/2 liter of sour cherry juice with 1 packet of vanilla pudding powder and cook until thickened.

For the buttercream, heat 500 ml of milk and mix with 1 packet of vanilla pudding powder, then let it cool.

Once cooled, beat in 100 g margarine and 150 g butter with 2-3 tablespoons of sugar until creamy.

Spread the buttercream over the cooled cake.

Melt 100 g of milk chocolate, 100 g of dark chocolate, and 30 g of white chocolate with 3 tablespoons of oil, then drizzle over the cake as decoration.

Cooking Techniques

Spice Level:

Allergens