Apple-Danube wave with topping

For 32 pieces
  • 1 lemon
  • 9-10 apples (e.g. B. Elstar)
  • 250 g softened butter or margarine
  • 1 packet vanilla sugar
  • 225 g Sugar
  • 5 Eggs (size M)
  • 350 g flour
  • 1 package Baking powder
  • 3 EL + 400 ml milk
  • 100 g ready-to-bake poppy seed mixture
  • 6 sheet Gelatine
  • 200 g whipped cream
  • 2 packs Mon usse au chocolat
  • 300 g white couverture
  • 20 g coconut fat
  • Lemon balm
  • Fat and flour
  • Cling film
75 Minutes
easy
1.
Wash the lemon, rub the peel thinly. Squeeze out the juice. Peel and quarter 8 apples and remove the core. Drizzle the apple quarters with 3 tablespoons of lemon juice. Mix the fat, vanilla sugar and sugar with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir into the dough alternately with 3 tablespoons of milk. Stir under half of the lemon peel and 1 tablespoon of lemon juice and spread on the greased drip pan of the oven (32 x 39 cm). Stir in the other half of the poppy seed mixture and spread on the light dough. Spread the apple quarter on the cake and bake in the preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 25-35 minutes. Take the cake out of the oven and let it cool down. Soak the gelatine in cold water. As soon as the cake is cold, add 400 ml of cold milk and cold whipped cream to a mixing bowl rinsed with hot water. Add the cream powder and stir with the whisk of the hand mixer on the lowest setting. Then whip on the highest level for 3-4 minutes. Squeeze out the gelatine and dissolve it in a small saucepan. Stir in 3 tablespoons of mousse, then stir back into the mousse. Spread the mousse evenly on the cake and let it set in a cool place for about 5 hours. Roughly chop the couverture and melt it in a bowl on a warm water bath. Add coconut oil, let cool down a bit (approx. 15 minutes) and spread on the cake. With a cake comb / serrated pastry card, wavelike strips through thePull couverture. Chill for another 30 minutes until the chocolate icing is set. Wash 1-2 apples and cut out 32 balls / pearls of different sizes. Drizzle the apple balls with 1 tablespoon of lemon juice. Cut the cake into 32 pieces with a hot knife and decorate with apple balls and lemon balm
2.
7 hours waiting time
1 piece approx.:
  • 290 kcal
  • 1210 kJ
  • 5 g protein
  • 15 g fat
  • 32 g carbohydrates

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