Mozart cake
easy
90 mins
90 mins
Ingredients
- 200 g Marzipan raw mass
- 200 g Butter or margarine
- 200 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 4 Eggs (size M)
- 250 g Flour
- 50 g Cornstarch
- 1 package Baking Powder
- 50 g Pistachio kernels
- 1/2 glass (225 g) Nut Nougat Cream
- 100 g Whole milk couverture
- 100 g Dark chocolate coating
- 2 TABLESPOONS Icing sugar
- 7-10 Tbsp Fat and flour
Directions
- 1
Coarsely grate the marzipan. Cream soft fat, sugar, vanillin sugar and salt. Stir in marzipan. Stir in the eggs one after the other. Mix flour, starch and baking powder and stir in.
- 2
Fold in pistachios. Grease a springform pan (26 cm Ø) and dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Take the cake out of the oven and let it cool down on a cake rack for at least 1 hour. Remove the cake base from the edge of the springform pan with a knife and cut in half horizontally. Heat the nut nougat cream in a small pot at low heat and spread it on the bottom cake base. Place the upper cake base on top. Coarsely chop the chocolate coating and melt it in a hot water bath. Cover the cake with melted chocolate coating and let it set.
- 3
Remove the cake base from the edge of the springform pan with a knife and cut in half horizontally. Heat the nut nougat cream in a small pot at low heat and spread it on the bottom cake base. Place the upper cake base on top. Coarsely chop the chocolate coating and melt it in a hot water bath. Cover the cake with melted chocolate coating and let it set. Draw a star (24 cm Ø) on paper, cut it out and place it on the cake. Dust the couverture around the star with icing sugar and remove the star
- 4
waiting time approx. 1 1/2 hours
Nutrition Facts
450 kcal
48 g
26 g
7 g
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