Mozart Cake

For the Mozart cake, stir the cocoa powder with rum until smooth. Then whisk eggs, powdered sugar, mixed cocoa powder and water until foamy. Slowly add the oil and flour alternately to the mixture.

Grease and flour a cake pan (26). Spread the dough evenly in it and bake at 180 degrees for about 35 minutes until golden brown. Cut the cooled cake 1 x in half.

Place a cake ring around the cake base and spread with half the amount of currant jam.

For the cream, mix the custard powder with a little milk. Puree the pistachios in some milk with a blender until the mixture is green. Soak the gelatine in cold water.

Heat the remaining milk, pureed pistachios, bitter almond flavoring, powdered sugar and chopped marzipan and prepare a pudding with the stirred vanilla pudding powder.

Add the squeezed gelatin sheets and mix everything. Stir the pudding again and again to cool. Whip the cream until stiff and fold into the custard.

Spread the pistachio cream on the cake. Spread 2nd half of cake with remaining currant jam and place jam side down on top of pistachio cream. Place in refrigerator overnight.

For the chocolate cream, chop chocolate into small pieces. Bring whipping cream to a boil and dissolve chocolate in it. Place the cream in the refrigerator overnight.

Whip the chocolate cream with a mixer for about 1 minute. Remove the cake ring and cover with the chocolate cream evenly.

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