Mozart Cake

Base: Beat eggs and sugar for about 10 min until foamy. Then slowly add oil and milk. Then stir in the flour, cocoa and baking powder. Hot air: 160°C Baking time: approx.50 min.

Chocolate mousse: Whip the cream until stiff. Beat egg whites with sugar until stiff. Soak gelatine sheet in cold water and squeeze out. Heat cherry brandy and cocoa powder and dissolve gelatine in it. Fold in beaten egg whites, fold in liquid chocolate coating and then fold in whipped cream. Spread 3 rings of chocolate mousse on the first chocolate layer. Freeze for 1 hour.

Pistachio mousse: whip cream with powdered sugar, vanilla sugar and pistachio pulp. Soak gelatine in cold water, squeeze out and dissolve in warmed cherry brandy. Stir into the cream. Spread two-thirds of the pistachio cream on the frozen chocolate mousse. Cover with the second chocolate layer and pipe rings with the remaining cream.

Chocolate topping: bring whipped cream to a boil, remove from heat and stir in couverture. Allow to cool and then pipe between the pistachio rings. Finishing: Refrigerate the cake for 6 hours. Finally, sprinkle with cocoa powder and powdered sugar.

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