Gluten-free Danube Wave

Preparation

• 1
  Separate the eggs. Beat the egg whites with 50 g sugar until stiff and set aside. Beat the egg yolks with the remaining sugar until creamy and gradually add the Mazola®. Sift flour and baking powder into the egg yolk mixture, add 80 ml water and gluten-free Kölln flakes and stir. Halve the dough. Stir in baking cocoa into one half. Divide the egg white evenly between both doughs and fold in carefully. Spread both doughs on top of each other on a baking tray lined with baking paper and top with the drained cherries. Bake in the preheated oven, then allow to cool completely.
• 2
  For the topping, make a pudding using milk, pudding powder and sugar according to the package instructions. Cover the pudding with foil and let it cool. Beat the softened butter for several minutes until creamy, then add the pudding, spoonful by spoonful, to the butter and stir. Spread the pudding cream evenly over the dough and smooth it out.
• 3
  Melt the couverture together with the Palmin® over a water bath. Spread the chocolate icing evenly over the pudding cream and spread it in waves. You can use a comb to help here. Allow to cool, cut into pieces and enjoy.
• 4
  Top/bottom heat: 180 °C Circulating air: 160°C Baking time: approx. 25 minutes Preparation time: approx. 90 minutes (without waiting time)