Danube wave with mint

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Chop 50 g chocolate and melt over a warm water bath. Wash mint, shake dry and chop finely. Cream fat and 125 g sugar with the whisk of the hand mixer. Add the eggs one after the other.

2. 2

   Mix flour and baking powder and stir in alternately with milk. Halve the dough. Stir melted chocolate and mint into one half of the dough.

3. 3

   First put light dough, then dark dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Sort 125 g raspberries, spread on the dough and press in a little.

4. 4

   Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-35 minutes. Take out and let cool down.

5. 5

   In the meantime soak the gelatine in cold water. Sort 100 g raspberries, put them with vanillin sugar into a high mixing bowl and puree them finely with a chopping stick. Stir mascarpone, quark and 75 g sugar until smooth.

6. 6

   Whip the cream until stiff. Squeeze the gelatine well and dissolve in 2 tbsp. of the quark cream in a small saucepan. Add mixture to the rest of the cream and stir until smooth. Fold in the cream.

7. 7

   Place a cake ring around the cooled cake. Fold the raspberry puree streakily into the cream, place on the cake and smooth it down. Chill the cake for about 1 hour. Chop 150 g chocolate and melt over a warm water bath.

8. 8

   Let it cool down a little and spread it smooth on the cream. Chill for another 20 minutes. Cut into pieces with a hot knife and arrange on a cake plate and decorate with chocolate rolls if desired.

Nutrition Facts

KCAL
360 kcal

CARBS
30 g

FATS
23 g

PROTEINS
7 g