Zutaten für Mozart Cake
- Eggs
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 ½ teaspoons baking powder
- Heavy Cream
- Milk Chocolate Chips
- Semisweet Chocolate Bars
- Pistachios
- Marzipan Paste
- Green Food Coloring Paste
- 1 teaspoon vanilla sugar
- Powdered Sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mozart Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Mozart Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper.
- In a large bowl, beat 6 large egg whites with an electric mixer until stiff peaks form. Gradually add 1 cup granulated sugar, beating until glossy.
- Add 6 large egg yolks one at a time, mixing until just combined.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ½ cup cornstarch.
- Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before removing the sides.
- While the cake cools, prepare the ganache: In a medium saucepan, heat ½ cup heavy cream over medium-low heat. Remove from heat and whisk in 8 ounces milk chocolate until smooth and melted. Let cool completely to room temperature.
- Finely grate 4 ounces bittersweet chocolate using a microplane. Set aside half for garnish.
- In a separate bowl, beat 1 ½ cups heavy cream until stiff peaks form.
- Gently fold the whipped cream and half the grated bittersweet chocolate into the cooled chocolate ganache.
- Once the cake is completely cool, slice it horizontally into three even layers using a serrated knife.
- Place one cake layer on a serving plate, spread with one-third of the ganache, and top with another layer. Repeat with another layer and ganache.
- Frost the entire cake with the remaining ganache.
- Refrigerate the cake for at least 2 hours to allow the ganache to set.
- While the cake chills, prepare the marzipan: Knead 8 ounces marzipan until soft and pliable (about 5-10 minutes). Roll it out between two sheets of wax paper into a circle slightly larger than your cake.
- Using a 9-inch plate as a guide, cut out a circle and then cut it into 16 triangles.
- Arrange the marzipan triangles in a spiral pattern on top of the chilled cake, slightly pressing down to adhere.
- Coat the sides of the cake with the remaining grated bittersweet chocolate.
- In a clean bowl, beat the remaining ¾ cups heavy cream with 1 teaspoon vanilla sugar until stiff peaks form.
- Before serving, decorate with swirls of whipped cream, remaining chopped nuts, and any extra grated chocolate.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
35g
Fat
52g
Carbs
6g
