White Danube waves with apricots

Ingredients

Directions

1. 1

   Drain the apricots well. Beat 250 g soft butter and 250 g sugar with the whisk of the hand mixer until frothy. Stir in the eggs one after the other. Mix flour and baking powder and stir in briefly. Spread half of the dough evenly on the greased fat pan of the oven (approx. 32 x 38 cm). Stir cocoa into the remaining dough and carefully spread it on the light-coloured dough.

2. 2

   Place the apricots on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Let them cool down. In the meantime, stir pudding powder, 50 g sugar and 6 tablespoons milk until smooth. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again briefly. Place in a bowl, cover with cling film and allow to cool. Whip 250 g butter with the whisk of the hand mixer until creamy white. Stir the warm pudding briefly and add it to the butter by the spoonful, stirring continuously. Spread the butter cream on the cake and refrigerate for at least 3-4 hours until the cream is firm. Coarsely chop the chocolate coating and coconut oil and melt in a hot water bath. Let cool slightly while stirring and spread on the cake. Use a cake comb to draw wavy strips through the chocolate coating.

3. 3

   Whip 250 g butter with the whisk of the hand mixer until creamy white. Stir the warm pudding briefly and add it to the butter by the spoonful, stirring continuously. Spread the butter cream on the cake and refrigerate for at least 3-4 hours until the cream is firm. Coarsely chop the chocolate coating and coconut oil and melt in a hot water bath. Let cool slightly while stirring and spread on the cake. Use a cake comb to draw wavy strips through the chocolate coating. Allow the chocolate coating to set. Cut into pieces and serve dusted with cocoa

4. 4

   waiting time approx. 8 hours