Apple-poppy-Danube waves

For 24 pieces
  • 3 Apples
  • 250 g butter at room temperature
  • 1 packet vanillin sugar
  • 225 g + 2 tbsp sugar
  • 5 Eggs (size M)
  • 350 g flour
  • 1 packet Baking powder
  • 3 EL Milk
  • 1 pack (250 g) ready-to-bake poppy seed filling
  • 8 sheets gelatine
  • 500 g Mascarpone
  • 250 g whipped cream
  • 3 tbsp Almond Liqueur
  • 1 glass (400 g) thickened cranberries
  • 150 ml clear apple juice
  • fat
90 minutes
light
1 .
Wash, peel and quarter the apples. Remove the core and cut the quarters into thirds again. Mix the butter, vanilla sugar and 225 g 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. Spread half of the dough on the greased drip pan of the oven (32 x 39 cm). Stir the poppy seed mixture into the other half and spread on the light dough. Spread the apple wedges on the cake. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 20-25 minutes. Take out and let cool down. Soak 5 sheets of gelatine. Put the mascarpone in a bowl. Beat the cream with the whisk of the hand mixer until stiff. Put the liqueur and 2 tablespoons of sugar in a saucepan. Dissolve sugar over medium heat. Let cool down briefly and dissolve gelatine in it. Stir 3 tablespoons of mascarpone into the gelatin, then stir into the rest of the cream. Carefully fold in the cream and spread the cream on the cooled base. Chill for at least 2 hours. Soak 3 sheets of gelatine in cold water. In the meantime, bring the cranberries and apple juice to the boil in a saucepan over medium heat and puree. Squeeze out the gelatine and dissolve it. Strain the cranberries through a fine sieve. Spread the lingonberry puree on the cream and chill again for 2 hours. Cut into pieces and arrange on a platter
2.
4 1/2 hours waiting time
1 piece approx.:
  • 370 kcal
  • 1550 kJ
  • 4 g protein
  • 23 g fat
  • 36 g carbohydrates

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