Blackberry Danube wave

Name: Blackberry Danube wave
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 300 g Butter or margarine; 1 package Vanillin sugar; 300 g Sugar; 5 Eggs (size M); 300 g Flour; 3 TSP Baking Powder; 200 ml Milk; 2 TEASPOONS Cocoa powder; 375 g Blackberries; 6 sheets Gelatine; 1 TABLESPOON Lemon juice; 500 g Mascarpone; 500 g Low-fat curd; 250 g white couverture; 40 g Coconut oil; 125 g Dark chocolate coating; 2 packages pink decoration sugar; 7-10 Tbsp Fat and flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

300 g Butter or margarine
1 package Vanillin sugar
300 g Sugar
5 Eggs (size M)
300 g Flour
3 TSP Baking Powder
200 ml Milk
2 TEASPOONS Cocoa powder
375 g Blackberries
6 sheets Gelatine
1 TABLESPOON Lemon juice
500 g Mascarpone
500 g Low-fat curd
250 g white couverture
40 g Coconut oil
125 g Dark chocolate coating
2 packages pink decoration sugar
7-10 Tbsp Fat and flour

Directions

1
Cream fat, vanilla sugar and 225 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir into the dough alternately with 100 ml milk. Spread half of the dough on a greased baking tray sprinkled with flour. Stir the cocoa under the other half and spread it on the light-coloured dough. Use a fork to pull spirally through the dough.
2
Sort the blackberries and put 75 g aside. Halve 200 g blackberries and spread them on the cake. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Soak gelatine in cold water. Puree 100 g blackberries, lemon juice and 75 g sugar. Mix mascarpone, quark and 100 ml milk. Take the cake out of the oven and let it cool down. Mix the purée and cream. Squeeze the gelatine, dissolve and mix with 3 tablespoons of cream, then stir into the rest of the cream. Spread the cream on the cold cake and refrigerate for 2-3 hours. Coarsely chop the light and dark chocolate coating and melt separately with 20 g coconut oil on a water bath.
3
Take the cake out of the oven and let it cool down. Mix the purée and cream. Squeeze the gelatine, dissolve and mix with 3 tablespoons of cream, then stir into the rest of the cream. Spread the cream on the cold cake and refrigerate for 2-3 hours. Coarsely chop the light and dark chocolate coating and melt separately with 20 g coconut oil on a water bath. Allow the glaze to cool for 10 minutes and first spread the white couverture on the cream. Spread the dark chocolate coating in patches on the light chocolate coating. Wave the glaze with a dough comb. Chill the cake for at least 1 hour. Cut 75 g blackberries in half lengthwise. Cut the cake into pieces and decorate with blackberries and pink decoration sugar
4
Allow the glaze to cool for 10 minutes and first spread the white couverture on the cream. Spread the dark chocolate coating in patches on the light chocolate coating. Wave the glaze with a dough comb. Chill the cake for at least 1 hour. Cut 75 g blackberries in half lengthwise. Cut the cake into pieces and decorate with blackberries and pink decoration sugar