Classic Danube Waves with Sour Cherries

First, prepare the pudding for the cream. To do this, whisk the pudding powder with the granulated sugar and about 150 ml of the milk until smooth. Bring the remaining 350 ml of milk to a boil in a saucepan, stir in the pudding mixture, and let it briefly boil while stirring constantly until the mixture thickens.

Transfer the finished pudding to a bowl and cover its surface directly with cling film to prevent a skin from forming. Let it cool to room temperature (both ingredients, pudding and the remaining 250 g butter, must be at the same temperature).

Preheat the oven to 175°C top/bottom heat. Line a baking tray (approx. 34 x 25 cm) with baking paper.