Danube wave with strawberries

Carefully spread the chocolate dough onto the light dough. Wash the strawberries, remove the stalk and cut in half. Now place the strawberry halves on the chocolate dough at even intervals and press them in lightly. Bake the cake in the preheated oven for approx. 35 – 40 minutes (don’t forget to test the chopsticks!). Then let it cool down well.

Wash the strawberries for the buttercream, remove the stalk and cut the fruit into small pieces. Put aside. Beat soft butter until light and creamy, about 5 minutes. Now add the cooled pudding one tablespoon at a time and continue stirring until a creamy mixture is formed. Add strawberry pieces and fold in. Pour buttercream onto the cooled batter and smooth it out. Chill for 30 minutes.
For the topping, wash the strawberries and leave half whole.

Cut the remaining strawberries into thin slices. Put aside. For the topping, melt Palmin Soft or coconut oil in a small pot. Chop the dark chocolate into small pieces and add it. Melt over low heat and stir well. Quickly pour the chocolate icing onto the cooled cake and smooth it out. Use a knife to roughly outline the 12 pieces and place strawberries in the center of each piece. Decorate with flowers.