Nougat Danube wave with white chocolate

Name: Nougat Danube wave with white chocolate
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g frozen raspberries; 3 Eggs (size M); 100 g + 2 tablespoons sugar; 50 g Flour; 1 1/2 tsp (approx. 7 g) Baking Powder; 50 g Cornstarch; 4 sheets Gelatine; 250 g Mascarpone; 250 g Low-fat curd; 15 g Cocoa powder; 1 package Vanillin sugar; 100 g Nut Nougat Cream; 200 g Whipped cream; 200 g white couverture; 20 g Coconut oil; 7-10 Tbsp Fat and flour; 7-10 Tbsp Figure 02: Cocoa powder for dusting

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g frozen raspberries
3 Eggs (size M)
100 g + 2 tablespoons sugar
50 g Flour
1 1/2 tsp (approx. 7 g) Baking Powder
50 g Cornstarch
4 sheets Gelatine
250 g Mascarpone
250 g Low-fat curd
15 g Cocoa powder
1 package Vanillin sugar
100 g Nut Nougat Cream
200 g Whipped cream
200 g white couverture
20 g Coconut oil
7-10 Tbsp Fat and flour
7-10 Tbsp Figure 02: Cocoa powder for dusting

Directions

1
Let the raspberries thaw on kitchen paper. Separate eggs. Beat the egg whites and 3 tbsp. cold water until stiff, adding 100 g sugar. Stir in egg yolks. Mix flour, baking powder and starch, sieve over the mixture and fold in. Pour the mixture into a greased and floured springform pan (26 cm Ø). Carefully dab the raspberries a little dry and spread on the sponge cake
2
Bake the sponge cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Remove from the oven, remove from the edge of the springform pan and let it cool down on a cake rack
3
Soak gelatine in cold water. Mix mascarpone, quark, cocoa, vanillin sugar and 2 tablespoons of sugar. Squeeze gelatine, dissolve. Add nougat cream, stir until smooth and stir into the mascarpone cream. Chill the cream for about 15 minutes until it starts to gel. Whip cream until stiff and fold in. Spread the cream slightly dome-shaped on the base and chill for at least 3 hours
4
Roughly chop the chocolate coating. Melt with coconut oil in a bowl over a warm water bath, let cool off lukewarm. Remove the cake from the mould and place on a cake rack. Cover the cake with the chocolate coating and let it stand for a while. Use a fork to draw a wave pattern into the couverture. Chill the cake for about 30 minutes until the chocolate is firm. Cut the cake into pieces with a hot knife
5
Sprinkle the edge of the cake with cocoa
6
waiting time approx. 4 hours