Festive Mozart cake

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, adding sugar. Beat the egg yolks separately. Mix flour, starch and baking powder, sieve and fold in. Pour into a springform pan (26 cm Ø) lined with baking paper at the bottom. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C / gas mark 2) for approx. 30 minutes. Cooling down

2. 2

   Heat 100 g cream. Melt the whole milk couverture in it while stirring. Cool down to room temperature for about 1 hour. Finely grate the dark chocolate coating. Grind the pistachios. Whip 300 g cream until stiff. Fold the pistachios, except for 2 tablespoons, and half of the chocolate flakes into the melted chocolate coating.

3. 3

   Divide the base twice horizontally. Spread 1/3 of the chocolate cream on the bottom cake base, place the 2nd cake base on top. Spread with another 1/3 chocolate cream, place the 3rd cake layer on top. Spread the rest of the chocolate cream on the cake. Cool for about 2 hours

4. 4

   Knead the raw marzipan paste and icing sugar. Roll out between 2 layers of foil to form a circle (26 cm Ø) and divide into 16 cake pieces. Roll up every second piece slightly from the top. Place the marzipan on the cake. Decorate the edge of the cake with the rest of the chocolate shavings, up to 1 tsp. Whip 150 g cream and vanilla sugar until stiff. Decorate Mozart cake with cream, rest of pistachios and chocolate shavings

Nutrition Facts

KCAL
360 kcal

CARBS
35 g

FATS
21 g

PROTEINS
5 g