Mozart Cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, allowing the sugar to trickle in. Stir in the egg yolk. Mix flour, starch and baking powder, fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes. Let it cool down.

2. 2

   Coarsely chop the whole milk couverture. Boil up 100 g cream while stirring. Melt the chocolate coating in it. Let the truffle mixture cool down to room temperature for about 2 hours. Finely grate the dark chocolate coating. Finely grind the pistachios. Whip 300 g cream until stiff. Stir half of the chocolate coating and pistachios, except for 2 tablespoons, into the truffle mixture. Stir in cream. Cut the cake base twice. Spread 1/3 of the truffle mixture on the bottom cake layer, place the second layer on top. Spread with 1/3 of the truffle mixture, place the third cake layer on top. Spread the rest of the truffle mixture on the cake. Chill for about 2 hours. Knead marzipan and icing sugar. Roll out to a circle (approx. 26 cm Ø) on some icing sugar.

3. 3

   Stir in cream. Cut the cake base twice. Spread 1/3 of the truffle mixture on the bottom cake layer, place the second layer on top. Spread with 1/3 of the truffle mixture, place the third cake layer on top. Spread the rest of the truffle mixture on the cake. Chill for about 2 hours. Knead marzipan and icing sugar. Roll out to a circle (approx. 26 cm Ø) on some icing sugar. Cut the marzipan circle into 16 cake pieces. Roll up every second piece a little bit from the top. Decorate the edge of the cake with the rest of the rasped chocolate coating, except for 1 teaspoon. Place the marzipan pieces on the cake. Whip the remaining cream and vanilla sugar until stiff. Spray tuffs onto the cake. Decorate with 2 tablespoons of pistachios and 1 teaspoon of chocolate shavings. Results in about 16 pieces

4. 4

   Cut the marzipan circle into 16 cake pieces. Roll up every second piece a little bit from the top. Decorate the edge of the cake with the rest of the rasped chocolate coating, except for 1 teaspoon. Place the marzipan pieces on the cake. Whip the remaining cream and vanilla sugar until stiff. Spray tuffs onto the cake. Decorate with 2 tablespoons of pistachios and 1 teaspoon of chocolate shavings. Results in about 16 pieces

5. 5

   nE 5 g, F 21 g, KH 35 g