Peach Danube waves

Ingredients

Directions

1. 1

   Stir the pudding powder, 80 g sugar and 100 ml milk until smooth. Bring 900 ml milk to the boil, remove from the heat, stir in the pudding powder and boil again for about 1 minute. Put into a bowl, cover the surface with foil and let it cool down. Put the peach halves in a sieve and drain well. Cream 250 g butter, vanilla sugar and 250 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other.

2. 2

   Mix flour and baking powder and stir alternately with 5 tbsp. milk into the dough. Spread the dough on the greased fat pan of the oven (32 x 39 cm). Dab peach halves dry and spread on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Take the cake out of the oven and let it cool down. Whip 300 g butter until creamy white. Stir the pudding at room temperature (butter and pudding must have the same temperature!!) briefly and add to the butter by the spoonful, stirring continuously. Spread the butter cream on the cake and let it set in a cool place for 2-3 hours. Coarsely chop the chocolate coating. Melt the couverture and coconut oil in a bowl over a warm water bath. Let the chocolate coating cool down for about 15 minutes, then spread it on the cake.

3. 3

   Stir the pudding at room temperature (butter and pudding must have the same temperature!!) briefly and add to the butter by the spoonful, stirring continuously. Spread the butter cream on the cake and let it set in a cool place for 2-3 hours. Coarsely chop the chocolate coating. Melt the couverture and coconut oil in a bowl over a warm water bath. Let the chocolate coating cool down for about 15 minutes, then spread it on the cake. Make waves with the back of a spoon. Refrigerate again for about 30 minutes until the chocolate icing is firm. Cut the cake into pieces and dust with cocoa

4. 4

   waiting time approx. 3 1/2 hours