Mozart Cake

For the Mozart cake, first separate the eggs. Beat the egg whites with granulated sugar until stiff. Cream soft butter, yolks, powdered sugar. Melt the chocolate and add.

Sift and add flour and baking powder, fold in the snow. Pour the batter into a greased springform pan. Bake at 170 °C top/bottom heat for approx. 70 minutes. Remove the cake from the pan and let it cool.

For the pistachio cream, puree the pistachios with a little milk. Whip 350 ml whipping cream until stiff, stir in gelatine and pistachios.

For the marzipan cream, puree the marzipan with 250 ml milk. Whip 350 ml whipped cream until stiff, stir in gelatine and marzipan.

For the nougat cream, melt the nougat with a little whipped cream. Whip 250 ml whipped cream until stiff, stir in gelatine and cooled nougat.

For the chocolate glaze, melt the cooking chocolate with butter. Cut the cake once in half and place a springform ring around the cake. Spread the creams in layers on the base. The first layer is the pistachio cream.

Chill the cake for about 1 hour, then spread the second layer, the marzipan cream, and chill the cake again for about 1 hour. As the last layer, apply the nougat cream, place the lid on top and chill the cake again for about 1 hour.

Loosen the springform ring, glaze the Mozart cake with melted chocolate and decorate as desired.

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