Mozart cake
Mozart cake with chocolate sponge cake, pistachio nougat cream and original Mozart balls are reminiscent of the last trip to Vienna. So delicious!
INGREDIENTS
FOR THE DOUGH
4 eggs (size M)
120g sugar
70 g wheat flour (Type 405)
30 g cocoa
1 teaspoon Baking powder
FOR THE FILLINGS
3 egg whites (size M)
150g sugar
300 g cream
FOR THE PISTACHIO CREAM
3 sheets of gelatin
80g marzipan
2 tbsp rum
100 g chopped pistachios
FOR THE NOUGAT CREAM
3 sheets of gelatin
2 tbsp rum
150g nougat
ASIDE FROM THAT
6 tbsp apricot jam
400g marzipan
Powdered sugar for rolling out
FOR THE GANACHE
100g cream
200 g dark chocolate couverture
2 tsp butter
FOR DECORATION
3 tbsp chopped pistachios
6 chocolates (Mozartkugeln)
PREPARATION
1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper.
For the dough, separate the eggs and beat the egg whites with the sugar until stiff. Then fold in the egg yolks by hand.
2nd step
Mix the flour with baking powder and cocoa in a bowl, sift and carefully fold into the egg mixture in three portions so that the air remains in the dough.
Pour the dough into the springform pan, smooth it out and bake in the preheated oven for about 30 minutes.
3rd step
After baking, let the base cool completely on a cake rack, then loosen the edge of the springform pan.
Cut the sponge cake base horizontally twice so that you get 3 cake bases in total.
4th step
For the fillings, beat the egg whites with the sugar to form a stable, creamy egg white and refrigerate until further processing.
Whip the cream in a separate bowl until stiff and also refrigerate until further processing. Both are needed to make the two creams.
