Cranberry and Mozart Torte

Name: Cranberry and Mozart Torte
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 200 g Marzipan raw mass; 250 g soft butter or margarine; 200 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp a few drops of bitter almond aroma; 1 pinch Salt; 4 Eggs (size M); 300 g Flour; 3 TSP Baking Powder; 5 TABLESPOONS Milk; 200 g firm nut nougat mass; 150 g Dark chocolate coating; 750 g Whipped cream; 1 jar (400 g) thickened wild cranberries; 1 package Cream stabiliser; 7-10 Tbsp Mozartkugeln and cranberries; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

200 g Marzipan raw mass
250 g soft butter or margarine
200 g Sugar
2 packages Vanillin sugar
7-10 Tbsp a few drops of bitter almond aroma
1 pinch Salt
4 Eggs (size M)
300 g Flour
3 TSP Baking Powder
5 TABLESPOONS Milk
200 g firm nut nougat mass
150 g Dark chocolate coating
750 g Whipped cream
1 jar (400 g) thickened wild cranberries
1 package Cream stabiliser
7-10 Tbsp Mozartkugeln and cranberries
7-10 Tbsp Grease

Directions

1
Coarsely grate the marzipan. Cream marzipan, fat, sugar, 1 packet of vanilla sugar, bitter almond flavour and salt. Stir in the eggs one after the other. Mix flour and baking powder, stir in alternately with the milk. Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Let them cool down. For the nougat cream, chop nougat and 50 g chocolate coating.
2
Bring 250 g cream to the boil briefly, remove from the heat. Melt nougat and couverture in it. Pour into a clean, dry mixing bowl and chill for 1 1/2-2 hours. The mixture must be completely cooled down, but still soft. Remove the base from the mould, cut through horizontally twice. Place a high cake ring around the lower base. Spread cranberries on top. Place the second cake base on top. Whip the nougat cream with the whisk of the hand mixer until creamy. Pour on the bottom cake layer and smooth it down. Mix the cream firmer and 1 packet of vanilla sugar. Whip 250 g cream until stiff and allow the sugar mixture to trickle in. Spread on the nougat cream and carefully smooth it down. Place the top layer on top. Chill for about 2 hours.
3
Place the second cake base on top. Whip the nougat cream with the whisk of the hand mixer until creamy. Pour on the bottom cake layer and smooth it down. Mix the cream firmer and 1 packet of vanilla sugar. Whip 250 g cream until stiff and allow the sugar mixture to trickle in. Spread on the nougat cream and carefully smooth it down. Place the top layer on top. Chill for about 2 hours. Chop 100 g couverture, melt carefully over a warm water bath. Place on a marble or porcelain board and spread thinly. Place in a cold place and allow to set. When the chocolate has just set, remove the chocolate with a spatula and chill. Whip 250 g cream until stiff. Remove the cake from the ring and spread with the cream. Decorate cake with chocolate rolls, halved Mozartkugeln and cranberries
4
Chop 100 g couverture, melt carefully over a warm water bath. Place on a marble or porcelain board and spread thinly. Place in a cold place and allow to set. When the chocolate has just set, remove the chocolate with a spatula and chill. Whip 250 g cream until stiff. Remove the cake from the ring and spread with the cream. Decorate cake with chocolate rolls, halved Mozartkugeln and cranberries
5
4 hours waiting time