Tuna wave is one of the most popular delicacies of German cuisine. It is known as Donauwelle by its German name. It is frequently made in Germany, it winking from the shop windows. Its flavor is an exquisite flavor suitable for our tea hours. Although it is a bit troublesome to make, it is not a difficult recipe. Moreover, it is possible to shorten the duration of the recipe by using ready-made pudding and chocolate sauce. You can try the recipe without making the wave pattern on it. Delicious tuna wave recipe with alternative preparation methods! Under the tuna wave there is one of the most delicious cakes you have ever eaten. First we prepare this cake simply. We make some of it with cocoa. Then we prepare a wonderful homemade cream on it. A magnificent chocolate sauce is poured over it. Three layers of flavor transforms into a soft flavor that grows in waves. Welcome you to our recipe.

Take the eggs in a bowl and whisk them together with the granulated sugar until they get a creamy consistency.

Add oil, olive oil and milk and continue whisking.

After mixing all the liquids into the mortar, add flour, vanillin, baking powder and salt and whisk well.

Place a greased clamp rectangular mold in the center of a baking sheet lined with baking paper. You can also use a rectangular pyrex or cake mold or a square cake mold at this stage. Transfer more than half of the plain cake mix to the base of such a mold and spread it well.

Add cocoa and milk to the rest and whisk well. Add the cocoa cake mixture you have obtained on the plain cake mixture and spread it.

Then spread the cherries on which you have filtered the water well.

Bake in a preheated oven at 180 degrees for about 30-35 minutes. When it is cooked, take it out and let it rest at room temperature.

Mix milk, vanilla pudding powder, granulated sugar and vanillin thoroughly in a saucepan, cook until thickened and remove from heat, leave to cool at room temperature.

Add butter, powdered whipped cream and milk to the cream that comes to room temperature and beat with a mixer until it reaches a smooth consistency.

Melt the cream and chocolate in a double boiler. Cool at room temperature. Add the pudding cream you have prepared on your cake that has come to room temperature and spread it well.

Add the chocolate sauce, which has also cooled down at room temperature, and spread it evenly all over and leave it in the refrigerator for 10 minutes.

Give a wave shape to the slightly hardened chocolate top surface with the help of a fork and put your cake back in the refrigerator and let it rest for at least 2 hours. . Slice your rested cake into squares and serve. Enjoy!