Danube Wave (Donauwelle)

Preheat the oven to 180 °C (350 °F) top and bottom heat and grease a baking sheet.

Beat butter or margarine with the sugar until very fluffy and gradually beat in the eggs.

Sift flour and baking powder over the mixture and fold in briefly but thoroughly.

Spread half of the light batter evenly over the prepared sheet.

Stir cocoa powder into the remaining batter and spread the dark batter over the light layer.

Drain the Morello cherries well and distribute them evenly over the batter.

Bake the cake until done and then let it cool completely.

Cook the vanilla pudding powder with milk and sugar into a thick pudding according to the packet instructions.

Stir soft butter into the still-warm pudding until a smooth cream forms.

Let the pudding-butter cream cool and then spread it evenly over the cooled cake.

Melt the dark couverture chocolate in a bain-marie and let it cool slightly.

Pour the chocolate over the cold cream and spread it evenly.

Chill the cake until the glaze has set, then cut into pieces.