Apple Danube Wave with Casting

Name: Apple Danube Wave with Casting
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 32
Ingredients: 1 Lemon; 9-10 Apples (e.g. Elstar); 250 g soft butter or margarine; 1 package Vanillin sugar; 225 g Sugar; 5 Eggs (size M); 350 g Flour; 1 package Baking Powder; 3 TABLESPOONS + 400 ml milk; 100 g ready-to-bake poppy seed mixture; 6 sheets Gelatine; 200 g Whipped cream; 2 packs chocolate mousse; 300 g white couverture; 20 g Coconut oil; 7-10 Tbsp Lemon balm; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 32

1 Lemon
9-10 Apples (e.g. Elstar)
250 g soft butter or margarine
1 package Vanillin sugar
225 g Sugar
5 Eggs (size M)
350 g Flour
1 package Baking Powder
3 TABLESPOONS + 400 ml milk
100 g ready-to-bake poppy seed mixture
6 sheets Gelatine
200 g Whipped cream
2 packs chocolate mousse
300 g white couverture
20 g Coconut oil
7-10 Tbsp Lemon balm
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Wash the lemon, grate the peel thinly. Squeeze the juice. Peel 8 apples, quarter them and remove the core. Drizzle apple quarters with 3 tablespoons of lemon juice. Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in eggs one after the other.
2
Mix flour and baking powder and stir alternately with 3 tablespoons of milk into the dough. Stir under half a lemon peel and 1 tablespoon of lemon juice and spread on the greased fat pan of the oven (32 x 39 cm). Stir the poppy seed mixture into the other half and spread on the light-coloured dough. Spread the apple quarters on the cake and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Remove the cake from the oven and let it cool down. Soak the gelatine in cold water. As soon as the cake is cold, pour 400 ml of cold milk and cold whipped cream into a mixing bowl rinsed with hot water. Add cream powder and mix with the whisks of the hand mixer on the lowest setting. Then whip at highest setting for 3-4 minutes. Squeeze the gelatine and dissolve in a small saucepan. Stir in 3 tablespoons of mousse, then stir back into the mousse. Spread the mousse evenly over the cake and leave to set in a cool place for about 5 hours.
3
Add cream powder and mix with the whisks of the hand mixer on the lowest setting. Then whip at highest setting for 3-4 minutes. Squeeze the gelatine and dissolve in a small saucepan. Stir in 3 tablespoons of mousse, then stir back into the mousse. Spread the mousse evenly over the cake and leave to set in a cool place for about 5 hours. Coarsely chop the chocolate coating and melt in a bowl on a warm water bath. Add coconut oil, let it cool down a little (approx. 15 minutes) and spread it on the cake. Use a cake comb/ serrated pastry sheet to draw wavy stripes through the couverture. Refrigerate again for about 30 minutes until the chocolate icing is firm. Wash 1-2 apples and cut out 32 different sized balls/pearls. Drizzle apple balls with 1 tablespoon lemon juice. Cut the cake into 32 pieces with a hot knife and decorate with apple balls and lemon balm
4
Add coconut oil, let it cool down a little (approx. 15 minutes) and spread it on the cake. Use a cake comb/ serrated pastry sheet to draw wavy stripes through the couverture. Refrigerate again for about 30 minutes until the chocolate icing is firm. Wash 1-2 apples and cut out 32 different sized balls/pearls. Drizzle apple balls with 1 tablespoon lemon juice. Cut the cake into 32 pieces with a hot knife and decorate with apple balls and lemon balm
5
7 hours waiting time