Gingerbread Danube waves

Name: Gingerbread Danube waves
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 5 small, ripe pears (approx. 125 g each); 400 g Sugar; 1/2 l Pear juice; 7-10 Tbsp juice of 1/2 lemon; 2 packages Pudding powder "Vanilla Flavor"; 850 ml Milk; 600 g room-warm butter; 1 package Vanillin sugar; 5 Eggs (size M); 300 g Flour; 4 Coated Tsp Baking Powder; 2 1/2 TSP. Cocoa powder; 1 TEASPOON Gingerbread spice; 150 g Dark chocolate coating; 150 g Whole milk couverture; 25 g Coconut oil; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

5 small, ripe pears (approx. 125 g each)
400 g Sugar
1/2 l Pear juice
7-10 Tbsp juice of 1/2 lemon
2 packages Pudding powder "Vanilla Flavor"
850 ml Milk
600 g room-warm butter
1 package Vanillin sugar
5 Eggs (size M)
300 g Flour
4 Coated Tsp Baking Powder
2 1/2 TSP. Cocoa powder
1 TEASPOON Gingerbread spice
150 g Dark chocolate coating
150 g Whole milk couverture
25 g Coconut oil
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Peel and halve the pears and cut out the core. Caramelise 50 g sugar in a pot. Add pear and lemon juice and bring to the boil while stirring. Steam pear halves for about 10 minutes, turning occasionally, remove and let cool.
2
In the meantime, stir the pudding powder, 100 g sugar and 100 ml milk until smooth. Bring 700 ml milk to the boil, remove from the heat, stir in the pudding powder and boil again for about 1 minute while stirring. Pour into a bowl, cover the surface with foil and allow to cool
3
Cut the cooled pears into cubes. Cream 300 g butter, vanillin sugar and 250 g sugar with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder and stir alternately with 50 ml milk into the dough. Spread half of the dough on the greased, floured fat pan of the oven (32 x 39 cm). Stir cocoa and gingerbread spice into the other half and spread on the light-coloured dough. Spread pear pieces on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Remove the cake and let it cool down
4
Whip 300 g butter until creamy white. Whisk pudding at room temperature (butter and pudding must have the same temperature!!) until smooth and stir into the butter by the spoonful. Spread the butter cream on the cake and let it set in a cool place for about 3 hours
5
Coarsely chop the chocolate coating and melt in a bowl over a warm water bath. Add coconut oil and let it cool down lukewarm. Quickly spread the chocolate coating on the cake with a pallet and let it stand for a short time if necessary. Use a cake comb/ serrated pastry sheet to draw wavy stripes through the couverture. Refrigerate for another 30 minutes until the chocolate icing is firm. Cut the cake into pieces with a knife dipped in hot water
6
waiting time approx. 4 3/4 hours