Inverted Danube wave with raspberries

Name: Inverted Danube wave with raspberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Dark chocolate coating; 250 g Whipped cream; 125 g Butter; 125 g Sugar; 2 Eggs (size M); 200 g Flour; 10 g Baking Powder; 7 TABLESPOONS Milk; 200 g frozen raspberries; 175 g white couverture; 5 g Coconut oil; 25 g Whole milk couverture; 7-10 Tbsp Fat and flour

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g Dark chocolate coating
250 g Whipped cream
125 g Butter
125 g Sugar
2 Eggs (size M)
200 g Flour
10 g Baking Powder
7 TABLESPOONS Milk
200 g frozen raspberries
175 g white couverture
5 g Coconut oil
25 g Whole milk couverture
7-10 Tbsp Fat and flour

Directions

1
Coarsely chop the dark chocolate coating. Heat the cream, remove from the heat and melt the chocolate in it while stirring. Chill for about 2 hours.
2
Cream butter and sugar with the whisk of the hand mixer. Add the eggs one after the other. Mix flour and baking powder and alternately stir in milk. Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Spread frozen raspberries on top. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-35 minutes. Take out and let cool down. Remove the springform pan carefully
3
Briefly whip the chocolate cream (canache) with the whisk of the hand mixer and spread on the cake. Refrigerate for another 15-20 minutes
4
In the meantime, chop 150 g of white chocolate coating. Melt with coconut oil over a warm water bath. Let it cool down a little bit until it is viscous. Spread the icing quickly on the chocolate cream, make waves with a cake comb and let it set in a cool place for about 1 hour
5
For the chocolate curls, strip off 25 g each of white and milk chocolate couverture to curls with the economy peeler. Decorate the cake with them
6
waiting time approx. 2 1/4 hours