Donauwellen Kuchen (Waves of the Danube Cake) is a German specialty cake made with pound cake, cocoa, butter cream, morello cherries and a chocolate glaze. Another name is Snow White Cake, based on the fairy take character. This is the best substitute for a Black Forest Cake, if you don't want to make one.

If you have enough time and skills, you can make this cake from scratch. For the rest of us, here is baking mix kit that includes all the dry ingredients and makes the production process, well, "a piece of cake."

The package contains:

320 g baking mix, 10 g cocoa powder, 60 g topping mix, 100 g cocoa-based glaze.

Enough for a springform pan (Ø 26 cm).

All you need to add:

For the base: 3 eggs, 170 g butter or margarine, 2 tablespoons water or milk, 1 jar of sour cherries (drained weight 350 g).

For the topping: 220 ml milk, 150 g butter.

Instructions:

Preheat oven.

Place the cake mix, 3 eggs, 170 g softened butter or margarine, and 1 tablespoon of milk or water in a bowl and mix briefly with a hand mixer (whisk attachment). Then, mix on high for 3-4 minutes until creamy.

Pour 2/3 of the batter into a greased and floured springform pan (Ø 26 cm) and smooth it out. Stir the cocoa powder and 1 tablespoon of milk or water into the remaining batter. Pour the dark batter onto the light batter and smooth it out.

Drain the sour cherries well, spread them over the batter, and press down lightly. Bake.

Let the cake cool in the pan.

Place the topping mix and 220 ml room-temperature milk in a bowl and whisk until a pudding forms. Let the pudding stand for 5 minutes. Beat 150g of softened butter and the custard with an electric hand mixer (whisk) on high speed for at least 3 minutes. For an even fluffier buttercream, you can increase the beating time to 10 minutes. Spread the cream evenly over the cake.

Bring water to a boil in a saucepan. Remove the pan from the heat and let the icing bag steep in a water bath for 5 minutes. Remove the bag, cut open at one corner, and pour the icing over the cream, spreading it with a brush if necessary.

Using the back of a spoon, make indentations in the cream. Allow the icing to set. Remove the cake from the baking pan and serve on a cake plate.