Exotic Danube waves

Name: Exotic Danube waves
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 can(s) (425 ml) Mango; 200 g Butter or margarine; 1 package Vanillin sugar; 200 g Sugar; 3 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking Powder; 175 ml Milk; 2 TEASPOONS Cocoa powder; 4 sheets Gelatine; 500 g Mascarpone; 250 g Whipped cream; 125 g Whole milk couverture; 125 g Dark chocolate coating; 50 g Coconut oil; 2 Carambola; 36 Physalis; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1 can(s) (425 ml) Mango
200 g Butter or margarine
1 package Vanillin sugar
200 g Sugar
3 Eggs (size M)
200 g Flour
2 TEASPOONS Baking Powder
175 ml Milk
2 TEASPOONS Cocoa powder
4 sheets Gelatine
500 g Mascarpone
250 g Whipped cream
125 g Whole milk couverture
125 g Dark chocolate coating
50 g Coconut oil
2 Carambola
36 Physalis
7-10 Tbsp Grease

Directions

1
Drain mangos from the tin well and cut into cubes. Cream fat, vanilla sugar and 150 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in 75 ml milk alternately. Spread half of the dough on a greased baking tray. Add the cocoa to the other half, mix well and spread carefully on the light-coloured dough.
2
Spread mango cubes on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Soak the gelatine in cold water. Remove the tray from the oven and let it cool down. Mix 100 ml milk, 50 g sugar and mascarpone. Squeeze the gelatine and dissolve. Add 3 tablespoons of the cream and stir into the rest of the cream. Whip cream until stiff and fold in. Spread the cream evenly on the cold cake and smooth it down. Put the cake in a cool place for 2-3 hours until the cream is firm. Coarsely chop the chocolate coating.
3
Add 3 tablespoons of the cream and stir into the rest of the cream. Whip cream until stiff and fold in. Spread the cream evenly on the cold cake and smooth it down. Put the cake in a cool place for 2-3 hours until the cream is firm. Coarsely chop the chocolate coating. Melt together with the coconut oil in a bowl over a warm water bath and let it cool down for about 10 minutes. Using a long angle palette, quickly spread the cold glaze on the cream and use a dough comb to make the waves. Put in a cool place for 2-3 hours. Wash the carambola, dab dry and cut into 24 slices. Halve 12 physalis and twist the leaves together for 24 slices. Cut the Danube waves into 24 pieces and decorate each with 1 slice of carambola and 1 1/2 physalis
4
Melt together with the coconut oil in a bowl over a warm water bath and let it cool down for about 10 minutes. Using a long angle palette, quickly spread the cold glaze on the cream and use a dough comb to make the waves. Put in a cool place for 2-3 hours. Wash the carambola, dab dry and cut into 24 slices. Halve 12 physalis and twist the leaves together for 24 slices. Cut the Danube waves into 24 pieces and decorate each with 1 slice of carambola and 1 1/2 physalis