Blackberry Danube Wave
- 300 g butter or margarine
- 1 package vanillin sugar
- 300 g Sugar
- 5 eggs (size M)
- 300 g flour
- 3 TL Baking powder
- 200 ml Milk
- 2 TL Cocoa powder
- 375 g Blackberries
- 6 sheet gelatine
- 1 EL Lemon juice
- 500 g Mascarpone
- 500 g Lean quark
- 250 g white couverture
- 40 g coconut fat
- 125 g Dark chocolate couverture
- 2 packet pink decorative sugar
- fat and flour
60 minutes
light
- 1.
- Fat, vanillin sugar and 225 Mix 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 100 ml of milk. Spread half of the dough on a greased baking sheet sprinkled with flour. Stir the cocoa into the other half and spread on the light dough. Draw a spiral through the dough with a fork. Sort the blackberries and set aside 75 g. Halve 200 g blackberries and spread on the cake. Bake the cake in the preheated oven (electric stove: 175 ° C / fan oven: 150 ° C / gas: level 2) for 25-30 minutes. Soak the gelatine in cold water. Puree 100 g blackberries, lemon juice and 75 g sugar. Mix the mascarpone, quark and 100 ml milk. Take the cake out of the oven and let it cool down. Mix the puree and cream together. Squeeze out the gelatine, dissolve it and mix it with 3 tablespoons of the cream, then stir into the rest of the cream. Spread the cream on the cold cake and chill for 2-3 hours. Roughly chop the light and dark couverture and melt separately with 20 g coconut oil each on a water bath. Let the glaze cool for 10 minutes and first spread the white couverture on the cream. Spread the dark couverture in dots on the light couverture. Draw a wave over the glaze with a dough comb. Chill the cake for at least 1 hour. Halve 75 g blackberries lengthways. Cut the cake into pieces and decorate with blackberries and pink decorative sugar
- 2.
- Waiting time approx. 4 1/2 hours. Photo: Först,
1 piece approx:
- 390 kcal
- 1620 kJ
- 8 g protein
- 28 g fat
- 25 g carbohydrates
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