Mozart role

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 18
  • 100 g Psittacus
  • 200 g firm nut-nougat mass
  • 200 ml Milk
  • 300 g Marzipan raw mass
  • 3 Eggs (size M)
  • 1 pinch Salt
  • 75 g Sugar
  • 1 package Vanillin sugar
  • 1 TABLESPOON cherry brandy
  • 50 g Flour
  • 1 1/2 TABLESPOONS Cornstarch
  • 1/2 TEASPOON Baking Powder
  • 4 sheets Gelatine
  • 600 g Whipped cream
  • 100 g Dark chocolate
  • 1 cube (25 g) Coconut oil
  • baking paper

Directions

  1. 1

    Chop the pistachios finely. Knead the nougat and pistachios at room temperature. Form into a roll of about 38 cm and chill. Heat milk in a pot and add marzipan in small pieces. Stir with a whisk until smooth, let it cool down and chill for about 1 hour.

  2. 2

    Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add salt, sugar and vanilla sugar. Stir in egg yolks and kirsch. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in.

  3. 3

    Spread the mixture evenly on a baking tray (32 x 38 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 8-10 minutes.

  4. 4

    Take out the sponge cake and turn onto a tea towel sprinkled with sugar. Remove the paper and roll the sponge cake with the tea towel and let it cool down.

  5. 5

    Soak gelatine in cold water. Whip 500 g cream until stiff. Stir cooled marzipan with a whisk until smooth. Gradually fold in the cream. Squeeze the gelatine, dissolve and stir in 4 tbsp. of the marzipan cream, stir into the remaining marzipan cream.

  6. 6

    Carefully unroll the sponge cake. Spread marzipan cream on the sponge cake. Place the nougat roll on top. Roll the sponge cake starting with the nougat roll and refrigerate for about 1 hour.

  7. 7

    Break the chocolate into pieces and put them in a pot together with 100 g cream and coconut oil. Melt at low heat while stirring. Let the glaze cool down for 10-15 minutes and spread on the roll.

  8. 8

    Chill for at least 30 minutes.

Nutrition Facts

KCAL
360 kcal
CARBS
25 g
FATS
26 g
PROTEINS
7 g