Danube wave \"Sleeping Beauty\"

Ingredients

Directions

1. 1

   Peel and quarter the pears. Remove the core and cut the quarters into large pieces. Cream butter, vanillin 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 the milk

2. 2

   Spread the dough on a greased fat pan of the oven (32 x 39 cm). Spread the poppy seed mixture carefully on the dough. Spread pear pieces evenly on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes. Take out and let cool down

3. 3

   Soak the gelatine. Mix mascarpone and 100 g sugar in a bowl. Whip the cream with the whisks of the hand mixer until stiff. Squeeze the gelatine and dissolve. Stir 3 tbsp. mascarpone into the gelatine, then stir into the remaining cream. Carefully fold in the cream and spread the cream on the cooled base. Use a teaspoon to spread waves and refrigerate for at least 2 hours

4. 4

   Colour the marzipan pink with red food colouring and roll it out in a rectangular shape (32 x 39 cm) on a work surface dusted with icing sugar. Cut the marzipan in half and carefully place it on the cream. Use your fingers to carefully draw the contours of the waves. Use a damp brush to brush the icing sugar off the marzipan. Decorate with sugar roses and leaves

5. 5

   waiting time approx. 3 1/2 hours