Mozart cake

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 3
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 13
  • 100 g Marzipan raw mass
  • 200 g firm nut-nougat mass
  • 250 g soft butter or margarine
  • 100 g Sugar
  • 7-10 Tbsp Salt
  • 5 Eggs (size M)
  • 250 g Flour
  • 250 g Cornstarch
  • 3 TSP Baking Powder
  • 10 TABLESPOONS Milk
  • 25 g + 1 tsp cocoa powder
  • 60 g ground pistachio kernels
  • 200 g Dark chocolate (70 % cocoa)
  • 7-10 Tbsp Fat and flour
  • baking paper
  • 7-10 Tbsp wooden sticks

Directions

  1. 1

    Dice marzipan. Melt the nougat in a warm water bath. Whip the fat, sugar and 1 pinch of salt until thick and creamy with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, starch and baking powder. Alternately stir in 6 tablespoons of milk.

  2. 2

    Halve the dough. Stir nougat into one half of the dough. Add 25 g cocoa and stir in briefly. Mix the other half of the dough with 4 tablespoons of milk. Halve again. Fold the diced marzipan into one half. Fold 50 g ground pistachios into the other half. Grease a springform pan (20 cm Ø) and dust with flour. Pour in all three doughs alternately and spoon by spoon. Marble with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 70 minutes. Cover the cake if necessary after 45 minutes of baking time.

  3. 3

    Grease a springform pan (20 cm Ø) and dust with flour. Pour in all three doughs alternately and spoon by spoon. Marble with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 70 minutes. Cover the cake if necessary after 45 minutes of baking time. Remove the cake from the oven, place on a cake rack and allow to cool (approx. 2 hours). Roughly chop the chocolate and melt it on a warm water bath. Using a teaspoon, place 6 blobs on a piece of baking paper. Draw streaks with a wooden stick. Sprinkle with 10 g pistachios and let dry. Cover the cake with the remaining chocolate and let it dry. Decorate the cake with "chocolate wheels" and dust with 1 teaspoon of cocoa

  4. 4

    Roughly chop the chocolate and melt it on a warm water bath. Using a teaspoon, place 6 blobs on a piece of baking paper. Draw streaks with a wooden stick. Sprinkle with 10 g pistachios and let dry. Cover the cake with the remaining chocolate and let it dry. Decorate the cake with "chocolate wheels" and dust with 1 teaspoon of cocoa

  5. 5

    2 hours waiting time

Nutrition Facts

KCAL
530 kcal
CARBS
54 g
FATS
31 g
PROTEINS
9 g