Apricot Danube Wave Torte

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 1 can(s) (425 ml) Apricot halves
  • 250 g Dark chocolate coating
  • 125 g soft butter or margarine
  • 125 g + 2 tablespoons sugar
  • 3 Eggs (size M)
  • 200 g Flour
  • 1/2 package Baking Powder
  • 3 TABLESPOONS Milk
  • 3 sheets Gelatine
  • 500 g Low-fat curd
  • 1 package Vanillin sugar
  • 200 g Whipped cream
  • 10 g Coconut oil
  • 1 stalk of lemon balm
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Put the apricots in a sieve and let them drain, collecting the juice. Finely chop 75 g of chocolate coating. Beat the fat and 125 g sugar until foamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Spread half of the dough into a greased springform pan (26 cm Ø) sprinkled with flour. Stir chopped chocolate coating into the remaining dough.

  2. 2

    Spread carefully on the light-coloured dough. Spread apricot halves on the dough and press them in slightly. Bake in the preheated oven (electric: 175 °C / gas: level 2) for 30-35 minutes and let cool off. Coarsely chop 50 g chocolate coating and melt in a bowl on a hot water bath. Let the chocolate coating cool down for about 5 minutes, then spread it on a piece of baking paper. Use a cake comb to pull through the couverture, then place the paper over 2 cardboard rolls and refrigerate. In the meantime soak the gelatine in cold water. Mix quark, vanillin sugar, 3 tablespoons apricot juice and 2 tablespoons sugar. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of quark cream, then stir into the rest of the quark cream and chill for 5-10 minutes until the cream starts to gel. Whipped cream stiff and fold into the cream. Spread the cream on the cake and refrigerate for at least 3 hours. Melt 125 g couverture and coconut oil in a bowl on a hot water bath and let it cool down for about 15 minutes.

  3. 3

    In the meantime soak the gelatine in cold water. Mix quark, vanillin sugar, 3 tablespoons apricot juice and 2 tablespoons sugar. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of quark cream, then stir into the rest of the quark cream and chill for 5-10 minutes until the cream starts to gel. Whipped cream stiff and fold into the cream. Spread the cream on the cake and refrigerate for at least 3 hours. Melt 125 g couverture and coconut oil in a bowl on a hot water bath and let it cool down for about 15 minutes. Spread the couverture evenly on the quark cream and decorate with a cake comb in a wavy pattern. Refrigerate the cake for another 20 minutes until the chocolate coating is firm. Remove the cake from the tin and arrange on a cake plate. Break the chocolate waves carefully. Wash the lemon balm, dab dry and dust the leaves with icing sugar. Decorate the cake with lemon balm and chocolate waves

  4. 4

    Spread the couverture evenly on the quark cream and decorate with a cake comb in a wavy pattern. Refrigerate the cake for another 20 minutes until the chocolate coating is firm. Remove the cake from the tin and arrange on a cake plate. Break the chocolate waves carefully. Wash the lemon balm, dab dry and dust the leaves with icing sugar. Decorate the cake with lemon balm and chocolate waves

  5. 5

    1 hour waiting time

Nutrition Facts

KCAL
320 kcal
CARBS
32 g
FATS
18 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCakeCake

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