Peach Danube wave

Name: Peach Danube wave
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 can(s) (850 ml) Peaches; 125 g soft butter; 175 g Sugar; 3 Eggs (size M); 200 g Flour; 1/2 package Baking Powder; 4-5 Tbsp + 200 g whipped cream; 1 TABLESPOON Cocoa powder; 7 sheets Gelatine; 250 g Low-fat curd; 250 g Mascarpone; 7-10 Tbsp Fat and flour

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 can(s) (850 ml) Peaches
125 g soft butter
175 g Sugar
3 Eggs (size M)
200 g Flour
1/2 package Baking Powder
4-5 Tbsp + 200 g whipped cream
1 TABLESPOON Cocoa powder
7 sheets Gelatine
250 g Low-fat curd
250 g Mascarpone
7-10 Tbsp Fat and flour

Directions

1
Place the peaches in a sieve and drain. Cut 3 peaches into small pieces. Cream butter and 125 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 alternately with 2 tablespoons of cream. Spread half of the dough into a greased springform pan (26 cm Ø) sprinkled with flour.
2
Stir cocoa and 2-3 tablespoons of cream into the remaining dough. Spread carefully on the light-coloured dough. Spread peach pieces on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes and let cool down. Soak 4 sheets of gelatine in cold water. Mix 50 g sugar, quark and mascarpone. Squeeze 4 sheets of gelatine and dissolve. Stir in 3 tablespoons of the cream and stir into the rest of the cream. Beat 200 g cream until stiff and fold in. Spread the cream evenly on the cold cake and smooth it down. Chill the cake for about 4 hours. After 2 1/2 hours puree the remaining peaches.
3
Squeeze 4 sheets of gelatine and dissolve. Stir in 3 tablespoons of the cream and stir into the rest of the cream. Beat 200 g cream until stiff and fold in. Spread the cream evenly on the cold cake and smooth it down. Chill the cake for about 4 hours. After 2 1/2 hours puree the remaining peaches. Soak 3 sheets of gelatine, squeeze out and dissolve. Stir in 3 tablespoons of puree, then stir into the remaining puree. Chill the puree until it has cooled down, but not yet firm. Spread the puree on the cream as soon as the cream is firm enough. After about 30 minutes the puree should start to gel. Make waves over the puree with a dough comb
4
Soak 3 sheets of gelatine, squeeze out and dissolve. Stir in 3 tablespoons of puree, then stir into the remaining puree. Chill the puree until it has cooled down, but not yet firm. Spread the puree on the cream as soon as the cream is firm enough. After about 30 minutes the puree should start to gel. Make waves over the puree with a dough comb