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🍽️ Lactose-Free Doonau Waves

675 kcal · 30 min · 4 servings

Ingredients

• 2 jars sour cherries (content approx. 370 g drained weight)
• 250 g MinusL butter (for the pan)
• 200 g sugar
• 1 pinch salt
• 6 eggs
• 400 g flour
• 3 tsp baking powder
• 2 tbsp cocoa powder
• 3 tbsp MinusL shelf-stable milk (3.8 %)
• 1 packet vanilla pudding powder (for 500 ml milk)
• 500 ml MinusL shelf-stable milk (3.8 %)
• 2 tbsp sugar
• 200 g soft MinusL butter (for the pan)
• 50 g powdered sugar
• 75 g coconut oil
• 200 g MinusL milk chocolate
• cocoa powder (for dusting)

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with fan.
2. 2. Line a baking tray with baking paper.
3. 3. Drain the cherries well.
4. 4. Put the butter in pieces into a mixing bowl.
5. 5. Add sugar and salt.
6. 6. Mix until creamy.
7. 7. Add the eggs one by one.
8. 8. Mix in the eggs.
9. 9. Sift flour and baking powder over it.
10. 10. Mix the dry ingredients loosely into the cream.
11. 11. Check if the dough is pliable and spreadable.
12. 12. Add a little milk if necessary.
13. 13. Take half of the dough.
14. 14. Put this half on the baking tray.
15. 15. Spread the dough layer smooth.
16. 16. Take the remaining dough.
17. 17. Mix the rest with the cocoa powder and the milk.
18. 18. Spread the dark dough mixture on the light cream.
19. 19. Distribute the cherries evenly on top.
20. 20. Bake the cake for 35 to 40 minutes.
21. 21. Do the toothpick test to check the baking time.
22. 22. Let the cake cool on the baking tray.
23. 23. Mix the pudding powder with 100 ml of milk and the sugar.
24. 24. Heat the remaining milk.
25. 25. Stir the pudding powder into the hot milk.
26. 26. Bring the pudding to a boil according to package instructions.
27. 27. Let the pudding cool.
28. 28. Mix butter and powdered sugar until creamy.
29. 29. Stir the cooled pudding into the butter cream in portions.
30. 30. Spread the finished cream on the cooled cake.
31. 31. Break the coconut fat and chocolate into small pieces.
32. 32. Melt the ingredients together in a water bath while stirring.
33. 33. Let the chocolate mixture cool slightly.
34. 34. Cover the cake evenly with the chocolate.
35. 35. Make sure the cream and chocolate glaze do not mix.
36. 36. Draw wavy lines into the chocolate glaze with a fork.
37. 37. Let the glaze set.
38. 38. Dust the cake with cocoa powder.
39. 39. Cut the cake into pieces.
40. 40. Serve the pieces.

Nutrition per serving

• kcal: 675
• Protein: 11 g · Fett/Fat: 35 g · Carbs: 89 g