Poppy-strawberry Danube wave

COOK TIME
60 mins

TOTAL TIME
60 mins

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 for another 1 minute. Place in a bowl and cover the surface with foil. Let the pudding cool down to room temperature

2. 2

   Wash, clean and halve 350 g strawberries. Cream 175 g butter, 175 g sugar and sour cream with the whisks of the hand mixer. Stir in the eggs one after the other. Mix flour, poppy seeds and baking powder, stir into the dough. Put half of the dough on the greased, floured fat pan of the oven (32 x 39 cm) and smooth it down. Stir cocoa and 4 tbsp. milk into the other half of the dough and spread on the light-coloured dough. Spread the strawberry quarter on the cake

3. 3

   Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Take out the cake and let it cool down on a grid

4. 4

   Whip 300 g butter until creamy white. Stir 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. Using a cake comb/ serrated pastry sheet, draw wavy stripes through the cream and leave to set in a cool place for about 2 hours

5. 5

   Wash, clean and chop 150 g strawberries. Puree the strawberries in a tall mixing bowl. Mix the puree and strawberry syrup. Just before serving, spread strawberry syrup on the cake. Decorate with chocolate shavings if desired

6. 6

   waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
440 kcal

CARBS
37 g

FATS
29 g

PROTEINS
7 g