Danube waves with apricots

Ingredients

Directions

1. 1

   Cream 250 g butter and 250 g sugar. Stir in eggs one after the other. Mix flour and baking powder, stir in. Spread half of the dough on a greased baking tray (approx. 35 x 40 cm). Stir cocoa into the remaining dough and spread it on the light-coloured dough

2. 2

   Drain the apricots and, except for 8-10 halves for decoration, spread them evenly on the dough with the curvature upwards. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C / gas mark 2) for approx. 35 minutes. Let the cake cool down

3. 3

   Stir pudding powder, 50 g sugar and 6 tbsp. milk until smooth. Boil up the rest of the milk. Stir in the pudding powder, bring to the boil again while stirring. Let the pudding cool down

4. 4

   Beat 250 g butter until creamy. Stir in the pudding by the spoonful. Spread butter cream on the cake and refrigerate for about 4 hours until the cream is firm

5. 5

   Melt the couverture and fat in a hot water bath while stirring. While stirring, allow to cool slightly and spread on the cake. Use a cake comb to draw waves through the couverture. Let the chocolate coating set for about 1 hour

6. 6

   Cut the remaining apricots into slices. Dust the cake with icing sugar. Decorate with apricots and possibly lemon balm