Classic Danube Waves

First, prepare the base for the buttercream. Whisk the pudding powder with the sugar and about one-third of the 500 ml milk until smooth. Bring the remaining milk to a boil in a saucepan. Once the milk boils, stir in the pudding mixture and simmer for a few minutes, stirring constantly, until the pudding is thick.

Transfer the finished pudding to a clean bowl and cover its surface directly with cling film to prevent a skin from forming. Let it cool to room temperature. Important: The pudding and the remaining 250 g butter must be at the same temperature for later processing.

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