Recipe (english)

Blackberry Danube waves

Blackberry Danube waves
Quantity Ingredient
300 g Wheat Flour Type 405
250 g Sugar
200 g Butter
3 Eggs
0,7 l Milk
1 Vanilla pod
1 tsp Lemon peel
100 g Soft wheat semolina
300 g Blackberries
0,5 packet Red cake glaze
0,125 l Elderberry juice

Blackberry Danube waves are a simple variant of the classic Danube waves. They taste particularly juicy when freshly baked. That's enough for half a baking tray. For the bottom of the blackberry Donauwellen flour, a pinch of salt, 100 g sugar, butter flakes and 1 egg knead. Shape the dough into a ball on a lightly floured work surface, wrap in foil to keep it fresh and place in the refrigerator for 30 minutes. Bring the milk to the boil with the pulp of a vanilla pod and 150 g sugar. Stir in the semolina and allow to cool. Preheat baking oven to 180° C. Grease half a tray and line with baking paper. Roll out the dough, place on top and form a small rim. Bake the base for 15 minutes and remove from the oven. Separate eggs. Stir the egg yolks into the semolina. Beat the egg whites with a pinch of salt until stiff and fold in. Spread the semolina on the dough. Sprinkle with blackberries and press lightly. Bake the blackberry Danube waves for 30 minutes. Mix cake glaze with juice, bring to the boil and drizzle over the blackberry Danube waves.

Servings: 12, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
391 kcal
52 g
8 g
18 g

(C)opyright by Marions Kochbuch