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Ingredients:
DOUGH:
250 grams butter or margarine, softened
350 grams flour
6 medium eggs, separated
200 grams sugar
1 package Vanillin-Zucker (vanilla sugar)
1/2 package Backpulver (baking powder)
2 jars sour cherries
2 tablespoons cocoa, unsweetened
BUTTER CREAM:
3/4 liter milk
250 grams butter, room temperature
3 tablespoons sugar
2 packages Vanille Pudding Pulver, unsweetened, (Pudding Mix)
200 grams Schokolade Kuvertüre (cooking chocolate)
Instructions:
Heat oven to 200 C. /390 F. Grease a 35 X 42 cm. (approx. 13 x 16 inch) jelly roll pan.
DOUGH:
Separate the eggs. Beat the butter until creamy and alternately add in the sugar, Vanillin-Zucker (vanilla sugar) and egg yolks. Sift together the flour and Backpulver (baking powder) and gradually mix into the butter mixture. Beat egg whites until stiff. Fold in the egg whites. Remove 1/3 of the dough and stir the cocoa in to the 1/3 portion. Spread the light dough into the jelly roll pan. Spread the dark dough over the light dough. Make waves in the dough with a
fork or spoon. Drain the cherries and then divide over the dough. Bake for about 30 minutes. Let cool.
PUDDING AND BUTTER CREAM:
Mix 100 ml. of the milk with the pudding powder and the 3 tbl. of sugar. Gently boil the rest of the milk and stir in the pudding mix. Let cool for a few minutes. Remove the skin. Mix in the butter a little bit at a time. (The butter should be the same temperature as the pudding before stirring together.) Spread pudding cream over the cooled cake. Melt Kuvertüre in a hot water bath, being careful not to get any water into your chocolate. Drizzle melted Kuvertüre over the pudding cream. The cake top can either be left with the drizzled chocolate or spread over the cake.
You can decorate this cake further with shaved chocolate.
NOTE: To soften the Schokolade Kuvertüre (cooking chocolate) just a little, you can warm up about 100 ml. of Schlagsahne (heavy whipping cream) and melt the chocolate into that. Or you can mix the chocolate in with a cube of Palmin, which is similar to Crisco.
