Donauwelle with Poppy Seed

Ingredients

• 1700 g apricots (2 cans)
• 250 g butter
• 225 g sugar
• 1 packet vanilla sugar
• 5 eggs
• 350 g flour
• 1 packet baking powder
• 250 g poppy seed mix (1 packet)
• 1 packet vanilla pudding powder (for cooking with 500 ml milk)
• 0.5 l milk
• 500 g Low-fat quark
• 150 g butter
• half bitter and whole milk chocolate couverture (each 150 g)
• 75 g coconut oil
• fat
• flour

Instructions

1. 1.

   Drain the apricots in a sieve.

2. 2.

   Cream together 250 g butter, 150 g sugar and vanilla sugar. Gradually add the eggs. Mix flour and baking powder and fold into the egg mixture by spoonfuls. Divide the dough in half. Spread one half on a greased and floured baking sheet and smooth it out. Stir the other half with the poppy seed mix and spread evenly over the light dough. Arrange the apricots, domed side up, on top of the dough. Bake at 175 °C for about 35 minutes, then remove from oven and cool.

3. 3.

   Whisk the pudding powder with the remaining sugar and 8 tbsp milk. Bring the rest of the milk to a boil. Stir the pudding mixture into the boiling milk. Let the pudding cool off the pot. Mix quark with the pudding. Beat butter with an electric mixer until creamy, then fold in the pudding mixture by spoonfuls. Spread the buttercream over the cake and chill for about 2 hours.

4. 4.

   Break the couverture into pieces and melt it with coconut fat in a double boiler. Let it cool slightly, then spread warm over the cream with a knife evenly. Use a ring mold to draw a wavy pattern and let the chocolate set.