Japanese Danube Wave or Shinano Wave

Ingredients for 1 servings:

• 30 g butter
• 90 g brown sugar
• 2 eggs
• 50 g marzipan paste
• 1 tsp baking powder
• 120 g almonds, ground
• 125 g spelt flour
• 70 ml buttermilk
• 10 ml Amaretto
• 100 g yogurt, 3.5% fat
• 40 g sugar
• 60 g almonds, ground
• 1 tsp baking powder
• 125 g flour
• 3 eggs
• 40 g butter
• 1 tbsp Matcha tea
• 650 ml milk
• 150 ml cream
• 2 packs of cream pudding powder
• 1 tbsp honey
• 2 mangoes
• 1 bottle of mango juice
• 2 sachets of agartine or gelatin, for 1 liter
• 150 g blueberries
• ½ lemon(s), juice

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 50 minutes; Total time approx. 5 hours 50 minutes

Matcha almond cake with mango and blueberries, for a 36 x 25 cm pan

An exquisite variation of the Donauwelle (Danube Wave) with Japanese Matcha tea. For the almond marzipan dough, in a large mixing bowl, thoroughly mix the eggs, warm butter, sugar, finely chopped marzipan, and Amaretto using a food processor or hand mixer. Then stir in the almonds, baking powder, and flour. Add enough buttermilk to form a smooth dough. For the matcha dough, separate the eggs and beat the egg whites until stiff peaks form. Simply mix all the other ingredients together and carefully fold the mixture into the egg whites. Important! The different doughs must be roughly the same consistency, otherwise they won’t work when baked. This batter is sufficient for my 36 x 25 cm pan. First, pour the matcha dough into the pan, spread the blueberries on top, and then spoon on the marzipan dough. Bake in an oven preheated to 160°C (top/bottom heat) for about 50 minutes on the middle rack. Do the skewer test and then let cool. For the pudding, make a firm pudding from the milk and pudding powder. Let it cool briefly, then stir in the liquid honey. Fold in the stiffly whipped cream. Spread the cream over the cake and let it cool. To make the mango glaze, blend the mango pulp in a blender and mix with lemon juice. Stir the appropriate amount of agartine into a little cold mango juice and mix with the mango puree. Top up the mixture to 1 liter with mango juice. Cook according to the package instructions (usually 2 minutes). Spread the glaze over the cold custard and let it cool.