Apricot Danube waves

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 1 can(s) (850 ml) Apricots
  • 400 g Butter
  • 350 g Sugar
  • 6 Eggs (size M)
  • 350 g Flour
  • 1 package Baking Powder
  • 2-3 TABLESPOONS + 800 ml milk
  • 2-3 TABLESPOONS Cocoa powder
  • 2 packages Pudding powder "Vanilla Flavor"
  • 400 g Schmand
  • 3 sheets Gelatine
  • 250 g white couverture
  • 125 g Dark chocolate coating
  • 40 g Coconut oil

Directions

  1. 1

    Drain the apricots well. Beat butter and 250 g sugar until creamy. Mix in eggs and 5-6 tbsp. flour one after the other. Mix remaining flour and baking powder and stir in briefly. Spread half of the dough evenly with a dough card on a greased fat pan of the oven (32 x 39 cm). Stir 2-3 tbsp.

  2. 2

    milk and cocoa until smooth and stir into the rest of the dough, spread carefully on the light-coloured dough. Spread the apricots evenly on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Remove and let cool on a cake rack. Stir pudding powder, 100 g sugar and 150 ml milk until smooth. Bring 650 ml of milk to the boil, remove from the heat and stir in the mixed pudding powder. Simmer for about 1 minute while stirring. Pour into a bowl and let cool lukewarm. Stir the sour cream with the whisk of the hand mixer into the vanilla pudding. Soak the gelatine, squeeze it and mix with 3-4 tbsp. pudding. Stir the cream into the remaining pudding. Leave the custard to rise for approx. 5 minutes, spread on the base and refrigerate for approx. 3 hours.

  3. 3

    Simmer for about 1 minute while stirring. Pour into a bowl and let cool lukewarm. Stir the sour cream with the whisk of the hand mixer into the vanilla pudding. Soak the gelatine, squeeze it and mix with 3-4 tbsp. pudding. Stir the cream into the remaining pudding. Leave the custard to rise for approx. 5 minutes, spread on the base and refrigerate for approx. 3 hours. Coarsely chop the white and dark chocolate coating and melt separately with 20 g coconut oil each over a warm water bath. Allow the glaze to cool for approx. 10 minutes and first spread the white couverture on the cream. Spread the dark chocolate coating in patches on the white chocolate coating, spread lightly with a pallet. Use a pastry comb to draw a wavy line over the glaze. Refrigerate the cake for at least 1 hour. Cut the cake into pieces

  4. 4

    Coarsely chop the white and dark chocolate coating and melt separately with 20 g coconut oil each over a warm water bath. Allow the glaze to cool for approx. 10 minutes and first spread the white couverture on the cream. Spread the dark chocolate coating in patches on the white chocolate coating, spread lightly with a pallet. Use a pastry comb to draw a wavy line over the glaze. Refrigerate the cake for at least 1 hour. Cut the cake into pieces

  5. 5

    Waiting time approx. 5 hours

Nutrition Facts

KCAL
450 kcal
CARBS
42 g
FATS
28 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeEaster