Berry Danube wave cake

Name: Berry Danube wave cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 125 g Raspberries; 125 g Blueberries; 125 g Currants; 125 g soft butter; 1 package Vanillin sugar; 200 g Sugar; 3 Eggs (size M); 200 g Flour; 1/2 package Baking Powder; 2 TABLESPOONS Milk; 1-2 TEASPOONS Cocoa powder; 4 sheets Gelatine; 1/2 Vanilla pod; 250 g Mascarpone; 250 g Schmand; 200 g Whipped cream; 50 g Dark chocolate; 5 g Coconut oil; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

125 g Raspberries
125 g Blueberries
125 g Currants
125 g soft butter
1 package Vanillin sugar
200 g Sugar
3 Eggs (size M)
200 g Flour
1/2 package Baking Powder
2 TABLESPOONS Milk
1-2 TEASPOONS Cocoa powder
4 sheets Gelatine
1/2 Vanilla pod
250 g Mascarpone
250 g Schmand
200 g Whipped cream
50 g Dark chocolate
5 g Coconut oil
7-10 Tbsp Grease

Directions

1
Raspberries selected. Wash blueberries and currants. Set aside 2 currants. Pluck the remaining currants from the panicles. Set aside approx. 1 tablespoon each of raspberries and blueberries. Cream butter, vanilla sugar and 125 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other.
2
Mix flour and baking powder and stir into the dough alternately with milk. Spread half of the dough into the greased springform pan (26 cm Ø). Stir the cocoa into the other half and spread on the light-coloured dough. Spread the berries on the cake and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Remove the cake, remove from the edge and let it cool down on a cake rack. Soak gelatine in cold water. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Mix mascarpone, sour cream, vanilla pulp and 75 g sugar. Melt the squeezed out gelatine in a small pot. Stir in 4 tablespoons of cream, then stir into the remaining cream. Chill the cream until it starts to gel. Whip cream until stiff and fold in. Place the springform ring around the base. Put the cream on top and smooth it down.
3
Mix mascarpone, sour cream, vanilla pulp and 75 g sugar. Melt the squeezed out gelatine in a small pot. Stir in 4 tablespoons of cream, then stir into the remaining cream. Chill the cream until it starts to gel. Whip cream until stiff and fold in. Place the springform ring around the base. Put the cream on top and smooth it down. Chill the cake for about 4 hours. Roughly chop the chocolate. Melt chocolate and coconut oil in a bowl on a warm water bath. Put the chocolate in a small freezer bag or piping bag and cut off a small corner. Remove the cake from the edge and decorate with chocolate strips. Chill the cake for about 20 minutes until the chocolate is firm. Decorate with remaining berries
4
Chill the cake for about 4 hours. Roughly chop the chocolate. Melt chocolate and coconut oil in a bowl on a warm water bath. Put the chocolate in a small freezer bag or piping bag and cut off a small corner. Remove the cake from the edge and decorate with chocolate strips. Chill the cake for about 20 minutes until the chocolate is firm. Decorate with remaining berries
5
waiting time approx. 4 3/4 hours