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Mozart Cake

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Mozart Cake
Ingredients Needed For Mozart Cake
For the Cake Batter:
*4 large eggs, separated
*1/2 cup granulated Sugar
*3/4 cup flour, plus
*1 tablespoon Flour
*1/2 cup Cornstarch, plus
*1 tablespoon Cornstarch
*1/2 teaspoon Baking Powder
For chocolate Ganache Filling:
*2 cups Heavy Cream, divided
*1 1/4 cups good quality milk Chocolate Chips (8 oz)
*1 (4 ounces) good quality semisweet Chocolate bar, grated, divided use
*2 tablespoons unsalted Pistachios, finely chopped
For Decorations:
*1 (7 ounces) package Marzipan paste or almond paste (you might not use all of it)
*green Food Coloring paste (optional)
*1 tablespoon unsalted pistachios, finely chopped
*3/4 cup Heavy Cream
*1 packet Vanilla Sugar (approximately 3/4 Tablespoon)
*powdered sugar, to taste only if needed


Directions To Prepare Mozart Cake
* Beat egg whites until stiff but not dry, adding granulated sugar.
* Next, mix in the egg yolks one at a time, just enough to combine.
* Sift together flour, baking powder, and cornstarch; gradually & gently fold into the egg mixture to combine - be careful not to deflate the egg whites by overmixing.
* Line a large nonstick springform pan with parchment paper and fill with the batter.
* Bake in a preheated oven at 350 F (175 C or gas mark 2) for 30 minutes - it will only rise up partway.
* Let cool completely.
* Meanwhile, heat 1/2 cup of the cream in a small pan over medium-low heat, then stir in the milk chocolate until it melts and is smooth.
* Remove pan from heat and let cool for 1 hour at room temperature.
* Finely grate the bittersweet chocolate using a microplane grater and divide into two portions.
* Beat 1 1/2 cups of the cream until stiff peaks form.
* Stir chopped nuts and half (one portion) of the grated chocolate gently into the cooled melted chocolate mixture.
* Gently fold together the whipped cream and the cooled melted chocolate mixture until just combined.
* Remove ring from springform pan and carefully slice the cake into three even (very thin) layers using a large serrated knife.
* Place one cake layer on a large plate, spread with 1/3 of the chocolate ganache, then top with another cake layer, another layer of 1/3 of the ganache, followed by another cake layer.
* Spread the remaining chocolate ganache mixture all over the top and sides of the cake.
* Chill for 2 hours.
* Knead the marzipan(with enough powdered sugar to make it sweet if unsweetened) until well blended.
* Place marzipan between two sheets of wax papper and roll out into very flat circle, about the size of your springform pan.
* Set a plate on top of the marzipan and use the plate as a guide to cut out a perfect circle; then cut circle into 16 triangles.
* Set the marzipan triangles in a spiral around the top of the chilled cake, pressing down slightly so they stick - there should be very narrow gaps between each triangle - if desired, curl up the pointy tips decoratively first.
* Coat the sides of the cake with some the remaining grated chocolate.
* Beat the remaining 3/4 cups of cream with the vanilla Sugar to taste until stiff peaks form.
* Shortly before serving, garnish cake with swirls of the whipped vanilla cream, the remaining chopped nuts, and sprinkle any remaining grated chocolate on top.


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Tuesday, June 27, 2017, 12:10 am


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