Raspberry Danube waves
easy
75 mins
75 mins
Ingredients
- 625 g Raspberries
- 250 g Butter or margarine
- 1 pinch Salt
- 1 package Vanillin sugar
- 350 g Sugar
- 6 Eggs (size M)
- 350 g Flour
- 1 package Baking Powder
- 150 g Nut nougat cream
- 300 g Whipped cream
- 1 package Cream stabiliser
- 500 g Low-fat curd
- 500 g Mascarpone
- 200 g white couverture
- 50 g Coconut oil
- 7-10 Tbsp ground pistachio kernels
- 7-10 Tbsp Grease
Directions
- 1
Raspberries selected. Beat the fat, salt, vanillin sugar and 250 g sugar with the whisk of the hand mixer until foamy. Mix in the eggs and 5-6 tablespoons of flour alternately one after the other. Mix remaining flour and baking powder and stir in briefly. Smooth half of the dough with a dough card on a deep greased baking tray.
- 2
Stir nougat cream into the remaining dough, spread carefully on the light-coloured dough. Spread 500 g raspberries evenly on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes, remove from the oven, place on a rack and allow to cool. Whip 250 g cream until stiff, allow the cream setting agent to trickle in. Mix quark, 100 g sugar and mascarpone. Fold in the cream. Spread the cream evenly on the cooled base. Put in a cool place for about 3 hours. Coarsely chop the chocolate coating. Melt chocolate coating and fat in 50 g cream over a warm water bath.
- 3
Spread the cream evenly on the cooled base. Put in a cool place for about 3 hours. Coarsely chop the chocolate coating. Melt chocolate coating and fat in 50 g cream over a warm water bath. Allow to cool slightly and spread evenly on the cream. Allow to set. Cut into pieces, sprinkle with pistachios and decorate with 125 g raspberries
- 4
5 hours waiting time. kJ/460 kcal. E 1930 g/F 9 g/KH 30 g
Nutrition Facts
460 kcal
30 g
9 g
1930 g
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