Raspberry Danube Wave

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 and cover the surface with foil. Let the pudding cool down at room temperature

2. 2

   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. Mix flour and baking powder and stir alternately with 5 tbsp. milk into the dough. Halve the dough. Stir under one half of cocoa and spread on a greased, flour-spread fat pan of the oven (32 x 39 cm). Spread light-coloured dough on the dark dough. Select the raspberries and spread them on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Remove the cake and let it cool down

3. 3

   Place a baking frame around the cake. 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

4. 4

   Coarsely chop the chocolate coating and melt in a bowl over a warm water bath. Add coconut oil and let it cool down a little (approx. 15 minutes). Remove baking frame. Spread lukewarm couverture quickly on the cake with a pallet and let it rise a little if necessary. Use a cake comb/ serrated pastry sheet to draw wavy strips through the chocolate coating. Refrigerate for another 30 minutes until the chocolate icing is firm. Chop the pistachios. Cut the cake into pieces with a knife dipped in hot water and sprinkle with pistachios

5. 5

   Waiting time approx. 5 1/2-6 1/2 hours