Apple, Poppy and Danube Waves

Name: Apple, Poppy and Danube Waves
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 3 Apples; 250 g room-warm butter; 1 package Vanillin sugar; 225 g + 2 tablespoons sugar; 5 Eggs (size M); 350 g Flour; 1 package Baking Powder; 3 TABLESPOONS Milk; 1 package (250 g) ready-to-bake poppy seed filling; 8 sheets Gelatine; 500 g Mascarpone; 250 g Whipped cream; 3 TABLESPOONS Almond liqueur; 1 jar (400 g) thickened cranberries; 150 ml clear apple juice; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

3 Apples
250 g room-warm butter
1 package Vanillin sugar
225 g + 2 tablespoons sugar
5 Eggs (size M)
350 g Flour
1 package Baking Powder
3 TABLESPOONS Milk
1 package (250 g) ready-to-bake poppy seed filling
8 sheets Gelatine
500 g Mascarpone
250 g Whipped cream
3 TABLESPOONS Almond liqueur
1 jar (400 g) thickened cranberries
150 ml clear apple juice
7-10 Tbsp Grease

Directions

1
Wash, peel and quarter apples. Remove the core and cut the quarters into three again. Cream butter, vanillin sugar and 225 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir alternately with 3 tablespoons of milk into the dough. Spread half of the dough on the greased fat pan of the oven (32 x 39 cm).
2
Stir the poppy seed mixture into the other half and spread on the light-coloured dough. Spread apple slices on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Take out and let cool down. Soak 5 sheets of gelatine. Put the mascarpone in a bowl. Whip the cream with the whisk of the hand mixer until stiff. Put liqueur and 2 tablespoons of sugar in a saucepan. Dissolve the sugar at medium heat. Let it cool down briefly and dissolve gelatine in it. Stir 3 tablespoons of mascarpone into the gelatine, then stir into the remaining cream. Carefully fold in the cream and spread the cream on the cooled base.
3
Put liqueur and 2 tablespoons of sugar in a saucepan. Dissolve the sugar at medium heat. Let it cool down briefly and dissolve gelatine in it. Stir 3 tablespoons of mascarpone into the gelatine, then stir into the remaining cream. Carefully fold in the cream and spread the cream on the cooled base. Chill for at least 2 hours. Soak 3 sheets of gelatine in cold water. In the meantime, bring cranberries and apple juice to the boil in a saucepan over medium heat and puree. Squeeze the gelatine and dissolve. Pass the cranberries through a fine sieve. Spread the cranberry puree on the cream and refrigerate again for 2 hours. Cut into pieces and arrange on a plate
4
Soak 3 sheets of gelatine in cold water. In the meantime, bring cranberries and apple juice to the boil in a saucepan over medium heat and puree. Squeeze the gelatine and dissolve. Pass the cranberries through a fine sieve. Spread the cranberry puree on the cream and refrigerate again for 2 hours. Cut into pieces and arrange on a plate
5
4 1/2 hours waiting time