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. 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

2. 2

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

3. 3

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

4. 4

   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. Allow to cool a little and spread smooth on the cream. Chill for another 20 minutes. Cut into pieces with a hot knife and arrange on a cake plate

5. 5

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
360 kcal

CARBS
30 g

FATS
23 g

PROTEINS
7 g