Danube wave cake with apricots and chocolate sea fruits

Name: Danube wave cake with apricots and chocolate sea fruits
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1 bar (100 g) dark chocolate; 325 g Butter; 115 Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 150 g Flour; 2 TEASPOONS Baking Powder; 175 g Whipped cream; 1 package Pudding powder "Vanilla Flavor"; 450 ml Milk; 1/3 Bottle Rum Flavour; 1 can(s) (850 ml) Apricots; 2 TABLESPOONS Apricot Jam; 200 g Dark chocolate coating; 16 (approx. 120 g) Belgian seafood pralinès; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Cling film

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1 bar (100 g) dark chocolate
325 g Butter
115 Sugar
2 packages Vanillin sugar
1 pinch Salt
2 Eggs (size M)
150 g Flour
2 TEASPOONS Baking Powder
175 g Whipped cream
1 package Pudding powder "Vanilla Flavor"
450 ml Milk
1/3 Bottle Rum Flavour
1 can(s) (850 ml) Apricots
2 TABLESPOONS Apricot Jam
200 g Dark chocolate coating
16 (approx. 120 g) Belgian seafood pralinès
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Cling film

Directions

1
Chop the chocolate. Cream 125 g soft butter, 75 g sugar, 1 packet of vanillin sugar and salt. Add the eggs and 2 tablespoons of flour one after the other and mix well. Mix remaining flour and baking powder and stir in briefly together with 5 tablespoons of cream. Fold in chocolate. Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes.
2
Let cool down on a cake rack. For the buttercream, stir pudding powder, 5 tablespoons of milk, remaining sugar and rum flavouring until smooth. Bring the remaining milk to the boil, remove from the heat and stir in the pudding powder. Boil the pudding again for at least 1 minute while stirring. Cover hermetically with cling film. Let it cool down. Drain the apricots well on a sieve. Remove the base from the mould. Close the edge of the mould or a cake ring around the base. Heat up the jam and spread a thin layer on the base. Cover with apricots. Stir the rest of the room-warm butter until white-frothy. Stir the room-warm pudding briefly and stir it into the butter by the spoonful. Spread the cream on the apricots.
3
Close the edge of the mould or a cake ring around the base. Heat up the jam and spread a thin layer on the base. Cover with apricots. Stir the rest of the room-warm butter until white-frothy. Stir the room-warm pudding briefly and stir it into the butter by the spoonful. Spread the cream on the apricots. Chill the cake for about 4 hours. Coarsely chop the chocolate coating and melt in a hot water bath. Let it cool down for about 10 minutes and spread it on the cream. Decorate with a cake comb in a wavy shape and chill for about 30 minutes. Whip the remaining cream and vanilla sugar until stiff. Pour the cream into a piping bag with a star-shaped spout. Decorate cake with cream bows and chocolate seafood. Makes about 16 pieces
4
Coarsely chop the chocolate coating and melt in a hot water bath. Let it cool down for about 10 minutes and spread it on the cream. Decorate with a cake comb in a wavy shape and chill for about 30 minutes. Whip the remaining cream and vanilla sugar until stiff. Pour the cream into a piping bag with a star-shaped spout. Decorate cake with cream bows and chocolate seafood. Makes about 16 pieces