Danube waves with poppy

Name: Danube waves with poppy
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 21
Ingredients: 250 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 350 g Flour; 1 package Baking Powder; 1 package (250 g) ready-to-bake poppy seed filling; 3 can(s) (850 ml, 500 g by weight) Peaches (6-7 halves per can); 1 package Pudding powder "Vanilla Flavor"; 1/2 l Milk; 150 g Low-fat curd; 150 g Butter; 150 g Semi-bitter and whole milk couverture; 75 g Coconut oil; 250 g Whipped cream; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 21

250 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
350 g Flour
1 package Baking Powder
1 package (250 g) ready-to-bake poppy seed filling
3 can(s) (850 ml, 500 g by weight) Peaches (6-7 halves per can)
1 package Pudding powder "Vanilla Flavor"
1/2 l Milk
150 g Low-fat curd
150 g Butter
150 g Semi-bitter and whole milk couverture
75 g Coconut oil
250 g Whipped cream
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Beat the fat, 200 g sugar and vanillin sugar with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in briefly. Grease the fat pan of the oven (approx. 38 x 34 cm) and spread the halves of the dough on top. Stir the ready-to-bake poppy seed filling into the remaining dough and carefully spread on the light-coloured dough. Drain the peaches well, dab dry with kitchen paper and, except for 3 halves for decoration, place them on the dough with the cut surface facing down.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 35-40 minutes. Let cool off. In the meantime, mix pudding powder and 6 tablespoons of milk. Bring the remaining milk and sugar to the boil. Add the pudding powder while stirring and bring to the boil again. Place in a bowl, cover with cling film and allow to cool. Add quark and stir in briefly with the whisk of the hand mixer. Whip butter until creamy white. Add the pudding to the butter by the spoonful, stirring continuously. Spread the butter cream on the cake and refrigerate for approx. 1 hour until the cream is firm. Melt the chocolate coating and coconut oil in a hot water bath and let it cool down a little while stirring.
3
Place in a bowl, cover with cling film and allow to cool. Add quark and stir in briefly with the whisk of the hand mixer. Whip butter until creamy white. Add the pudding to the butter by the spoonful, stirring continuously. Spread the butter cream on the cake and refrigerate for approx. 1 hour until the cream is firm. Melt the chocolate coating and coconut oil in a hot water bath and let it cool down a little while stirring. Spread the cake surface with it and use a cake comb to draw wavy stripes through the chocolate. Leave to dry. Cut the cake into about 21 pieces. Whip the cream until stiff, fill into a piping bag with a star-shaped spout and squirt a cream tuff onto each piece. Cut the remaining peach halves into slices and decorate the cake pieces with them
4
Spread the cake surface with it and use a cake comb to draw wavy stripes through the chocolate. Leave to dry. Cut the cake into about 21 pieces. Whip the cream until stiff, fill into a piping bag with a star-shaped spout and squirt a cream tuff onto each piece. Cut the remaining peach halves into slices and decorate the cake pieces with them