Danube Spongecake

Note: For this step, use a handheld mixer.

Separate the egg whites and yolks into deep containers.
Take the yolks, add the baker’s sugar, and beat it until starts frothing. Then add the soft(!) butter, and beat the mixture until it’s frothing properly.
Next, mix the baking powder, salt, and flour, and gently add it to the egg mixture. Use the lowest speed on the hand mixer.

Now onto the egg whites. Use the hand mixer to beat it until it turns into a fluffy foam. It’s good when it no longer moves in the container.

Take the egg-white foam, and very gently mix it in with the egg yolk mixture. Do it bit by bit, not all at once. The goal is to not break the air bubbles in the foam.

Technique: When you’ve added a bit of white foam into the mixture so that it’s on top(ish), take a silicone spatula, place it under the whole mixture, and turn it over onto the foam, very gently. Keep turning until the foam is mixed into the yolk mixture. Then repeat with the remaining foam.

Now take the prepared tin, and pour one half of the complete mixture into it. For the other half, take the cocoa powder, adn gently mix it in. Then, pour the mixture on top of the first half. Use a fork to spread it evenly.

Put the sour cherry on top of the poured mixture, as much as you want. Then put it all in the pre-heated oven for 20 minutes. Let it cool.

Note: You can check if the sponge-cake is done with a toothpick. Gently stick it into a corner, and if it comes back clean, it’s done. If there’s cake residue on the toothpick, it still needs more time.

Take the pudding powders, and mix them in with a bit of warm milk and sugar until smooth.

In a pan, heat the milk until boil. Slowly add the prepared pudding with constant stirring, and cook until thick. Pour it into a bowl, and put some kitchen film on top of the mixture (not the bowl).
Let it cool to room temperature.

Until the pudding cools, we take the soft butter and baker’s sugar, and mix them with a hand-mixer until foamy. Then mix it in with the pudding, using the hand mixer. Mix until smooth.

Note: For this step, use a handheld mixer.

We’re going to use the double-boiler method to make our chocolate.

Take a tall sauce pan, fill it with water until about halfway. Put it on the stove at full heat. Take a heat resistant bowl that fits onto the sauce pan without slipping.
Put the butter with the baker’s sugar into the bowl, let it melt while stirring. Once half-melted, put in the cocoa powder, mix them together. Stir until they’re properly melted together.

Note: Depending on the kind of sugar used, it might not completely melt at this stage.

Pour the cream on top of the sponge cake. Use a silicone spatula to spread it. Then pour the chocolate topping. Since everything else is practically set, you can tilt the whole tin to spread the chocolate.

Put it in the fridge overnight. After a day it’s edible, but the sugar in the chocolate topping might still be crunchy. Give it two days to be safe.