How to cook
Allow the butter to soften, cut it into pieces. Mix the pudding with 3 1/3 tbsp (50 ml) of milk and sugar. Put the remaining milk to boil and add the pudding while stirring. Once again, boil and thicken, then transfer the cream into another bowl, cover with foil to prevent a crust from forming and leave it to cool.
For the cake layer, beat the eggs with the sugar, gradually add the oil and then the sifted flour and baking powder, alternating it with the milk. Pour half the dough into a greased and laid out with baking paper tray. In the remaining mixture, mix the cocoa and milk. Carefully pour the brown mixture over the white.
Distribute the cherries on top and put the cake to bake in a preheated 356°F (180 °C) oven for about 30 minutes. Then place the cake on a cooking grid and leave it to cool. Beat the soft butter into cream and start adding a spoonful of the cooled pudding to it at a time, while constantly whipping.
Once the cake layer is completely cooled, spread the cream on top and put the cake in the fridge. For the glaze, melt the chocolate in a water bath and mix in the liquid chocolate and butter. Spread the cooled glaze over the Danube wave cake and then return it to the refrigerator to harden.