Berry Danube waves

Name: Berry Danube waves
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 450 g mixed berries (e.g. raspberries, blackberries, redcurrants and blueberries); 500 g Butter; 300 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 350 g Flour; 1 package Baking Powder; 2 TABLESPOONS Cocoa powder; 2-3 TABLESPOONS Whipped cream; 1 package Pudding powder "Vanilla Flavor"; 1/2 l Milk; 150 g Semi-bitter and whole milk couverture; 75 g Coconut oil (Palmin); 7-10 Tbsp fresh berries and balm; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

450 g mixed berries (e.g. raspberries, blackberries, redcurrants and blueberries)
500 g Butter
300 g Sugar
1 package Vanillin sugar
1 pinch Salt
6 Eggs (size M)
350 g Flour
1 package Baking Powder
2 TABLESPOONS Cocoa powder
2-3 TABLESPOONS Whipped cream
1 package Pudding powder "Vanilla Flavor"
1/2 l Milk
150 g Semi-bitter and whole milk couverture
75 g Coconut oil (Palmin)
7-10 Tbsp fresh berries and balm
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Select raspberries and blackberries. Wash the blueberries and currants and drain well. Strip the currants from the panicles. Cream 250 g butter, 250 g sugar, vanillin sugar and salt. Mix in eggs and 5-6 tablespoons of flour alternately. Mix remaining flour and baking powder and stir in briefly.
2
Spread half of the dough with a dough card evenly on a greased fat pan of the oven (approx. 30x36 cm). Stir cocoa and cream into the remaining dough. Spread carefully on the light-coloured dough. Spread the berries on the dough in small intervals. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes. Let them cool down. In the meantime, stir pudding powder, remaining sugar and approx. 8 tablespoons of milk until smooth. Bring the rest of the milk to the boil, stir in the pudding powder and boil for another 1 minute. Place in a bowl, cover with cling film and allow to cool. Whip remaining butter until creamy white. Stir pudding at room temperature (butter and pudding must have the same temperature!!) briefly and add to the butter by the spoonful while stirring. Spread the butter cream on the cake and leave to set in a cool place for 3-4 hours. (Tray does not fit in the refrigerator!!
3
Bring the rest of the milk to the boil, stir in the pudding powder and boil for another 1 minute. Place in a bowl, cover with cling film and allow to cool. Whip remaining butter until creamy white. Stir pudding at room temperature (butter and pudding must have the same temperature!!) briefly and add to the butter by the spoonful while stirring. Spread the butter cream on the cake and leave to set in a cool place for 3-4 hours. (Tray does not fit in the refrigerator!! For this you would have to cut the cake in half and put it as 2 plates in the fridge). Coarsely chop the couverture and coconut oil and melt it on a hot water bath. Let the couverture cool down a little (about 30 minutes) and spread it on the cake. Use a cake comb/ serrated pastry sheet to draw wavy strips through the chocolate. Refrigerate again until the chocolate icing is firm. Cut the cake into about 24 pieces and arrange on a plate. Decorate as you like with fresh berries and lemon balm
4
Coarsely chop the couverture and coconut oil and melt it on a hot water bath. Let the couverture cool down a little (about 30 minutes) and spread it on the cake. Use a cake comb/ serrated pastry sheet to draw wavy strips through the chocolate. Refrigerate again until the chocolate icing is firm. Cut the cake into about 24 pieces and arrange on a plate. Decorate as you like with fresh berries and lemon balm
5
waiting time approx. 7 hours