Apricot Danube Wave Torte

Name: Apricot Danube Wave Torte
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 1 can(s) (425 ml) Apricot halves; 200 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

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

1 can(s) (425 ml) Apricot halves
200 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
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.
2
Stir chopped chocolate coating into the remaining dough. Spread carefully on the light-coloured dough. Spread the 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. 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
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. Wash the lemon balm, dab dry and dust the leaves with icing sugar. Decorate the cake with lemon balm
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. Wash the lemon balm, dab dry and dust the leaves with icing sugar. Decorate the cake with lemon balm
5
1 hour waiting time