Danube waves with poppy & peach
easy
90 mins
90 mins
Ingredients
- 3 can(s) (850 ml each) Peaches
- 250 g soft butter/margarine
- 7-10 Tbsp + 150 g soft butter
- 200 g + 100 g sugar
- 1 package Vanillin sugar
- 5 eggs , 350 g flour (Gr. M)
- 1 package Baking Powder
- 1 sachet (250 g) Poppy seed bake
- 7-10 Tbsp (ready-to-bake poppy seed filling)
- 7-10 Tbsp 1 p. custard powder "vanilla"
- 7-10 Tbsp (to boil; for 1/2 l milk)
- 1/2 l milk, 500 g low-fat curd cheese
- 150 g Semi-bitter and whole milk couverture
- 75 g Coconut oil
- 250 g Whipped cream
Directions
- 1
Drain the peaches. Stir 250 g fat, 200 g sugar and vanillin sugar until creamy. Stir in the eggs one by one. Mix flour and baking powder, stir in
- 2
Spread half the dough on a greased fat pan (approx. 32 x 39 cm). Mix the rest of the dough and the poppy seed bake, spread on top. Spread peaches, except for 3 pieces, on top with the curvature upwards. Bake in a hot oven (electric cooker: 175 °C / fan oven: 150 °C / gas: level 2) for 35-40 minutes. Let them cool down
- 3
Mix pudding powder, 100 g sugar and 8 tablespoons milk. Boil up the rest of the milk. Stir in the pudding powder and bring to the boil again briefly. Let it cool down
- 4
For the buttercream, stir the quark into the pudding. Beat 150 g butter until creamy. Stir in the pudding by the spoonful. Spread on the cake. Chill for about 2 hours.
- 5
Roughly chop the chocolate coating. Melt with coconut oil in a hot water bath. Spread lukewarm on the buttercream. If necessary, decorate with a cake comb in a wavy shape. Leave to dry
- 6
Cut the remaining peaches into slices. Cut the cake into about 24 pieces. Whip the cream until stiff. Decorate pieces with cream and peach slices
Nutrition Facts
490 kcal
48 g
28 g
7 g