Cake Mozart: recipe

Have you ever tried to make Mozart cake? No? Then we call for it right now. In fact such dessert turns out not only very gentle and tasty, but also improbably beautiful.

It should be noted that there are several ways to prepare this dessert. We decided to present you only a classic version.

For sure, many housewives wondered at least once in their lives about why the Mozart cake is wearing such an unusual name. The fact is that this dessert is very similar to the same Austrian sweets, which consist of marzipan, nougat and chocolate.

The most delicious Mozart cake: a recipe for classic cooking

Before you start preparing this dessert, I want to warn you that it's rather difficult to do it. Moreover, such a cake requires the purchase of a large number of expensive ingredients. However, if all the requirements of the recipe are met, your expenses will be fully justified. After all, at the exit you will surely get an incredibly tasty and fabulously beautiful cake "Mozart".

So, for the preparation of the cake we need the following products:

• Egg whites - 90 g;
• Egg yolks - 60 g;
• Butter is good - about 60 g;
• Flour white - about 60 g;
• White sugar - about 70 g;
• Powder - about 30 g;
• Chocolate dark - about 60 g.

To make chocolate cream, we need the following ingredients:

• Instant gelatin - about 8 g;
• Sugar vanilla - about 15 g;
• Sugar white - about 50 g;
• Chocolate milk - about 60 g;
• Cream 30% - about 250 ml;
• Pasta chocolate-nuts - about 50 g.

For pistachio cream you will need:

• Instant gelatin - about 6 g;
• Cognac - about 10 ml;
• Egg yolks - 30 g;
• Marzipan - about 30 g;
• Fresh milk - about 100 ml;
• Sugar white - about 20 g;
• Cream 30% - about 140 ml;
• Pasta pistachio - about 30 g.

For the preparation of glaze, the following ingredients are required:

• Drinking water - about 50 ml;
• Gelatin - about 10 g;
• Honey - approximately 100 ml;
• Sugar white - about 100 g;
• Cream 30% - about 65 ml;
• Chocolate dark - tile.

Also for impregnation we need 50 ml of raspberry syrup and 1 large spoon of cognac.

Preparation of biscuit

Cake chocolate "Mozart" should begin to prepare with mixing base for biscuit. To do this, dark chocolate is melted on low heat along with butter and sugar powder. The resulting glaze is cooled, and then add egg yolks to it. After whipping the proteins with sugar into a firm and resistant foam, they are also spread into the chocolate mass. Finally, white flour is added to the ingredients and mixed thoroughly.

Kneading the dough, it is laid out in a round shape, covered with baking paper, and then sent to the oven and baked at a temperature of 190 degrees for 20-25 minutes.

After preparing the chocolate biscuit it is cooled down right in the dishes. Taking out the cake from the mold, it is released from the paper. At the end, the edges of the finished biscuit are cut using a plate with a diameter of 20 centimeters. The resulting cake is again placed in a deep and clean detachable form, and then generously impregnated with impregnation. Do it by mixing cognac and raspberry syrup.

Cooking the first cream

To get a delicious Mozart and Salieri cake, you should prepare not only a delicate chocolate biscuit, but also a pistachio cream. To do this, instant gelatin is poured with a small amount of cold boiling water and left in this form for 40 minutes. Meanwhile, fresh milk is poured into a small saucepan, and then mixed with granulated sugar and egg yolk. The resulting mass is put on a water bath and, constantly stirring, slowly bring to a thickening. After that, add to it swollen gelatin, sliced marzipan, cognac and pistachio paste. If the last ingredient you did not buy, you can replace it with 2 large spoons of ground pistachios.

After mixing all the components, they are kept in a water bath until thickened. After that, the mass is removed from the plate and cooled. In the meantime, whip cream fat and add them to the finished cream. Later they are poured into the whole biscuit and sent to the refrigerator for several hours.

Cooking the second cream

What else needs to be done to get a delicious and tender Mozart cake? The recipe for this dessert provides for the use of two creams. How the first is done, we described above. As for the second, for its preparation in one dish mix chocolate-nut paste (you can replace it with "Nutella") and vanilla sugar. After that, slowly warm the fat cream (about 80 ml), having first broken the milk chocolate bar. Also, separately poured water quickly gelatin. As for the remaining cream, they are whipped together with sugar with a mixer.

When the chocolate mass has completely cooled down, sweet pasta and swollen gelatin are alternately spread to it (it should be slightly heated on fire). At the very end, whipped cream is added to the cream. At the output get a very delicate and sweet mass, which is spread over the frozen first cream. In this form, the Mozart cake is sent back to the refrigerator for several hours.

Cooking glaze

What is better to decorate the Mozart cake? The recipe for the original cake with a musical name requires the application of chocolate glaze. For its preparation, gelatin is pre-filled with water and left for swelling. Meanwhile, the dark chocolate bar is broken and melted in a water bath along with sugar, honey and fatty cream. Finally, the glazed gelatin is added to the glaze and mixed thoroughly.

The final stage

How to decorate the dessert "Mozart and Salieri" (cake)? The recipe for this treat requires the use of a large cake. It put the frozen semi-finished product, carefully taking it out of a split form. After that, the whole dessert is poured over chocolate icing. If desired, the surface of the cake is decorated with confectionery crumbs or other delicacies. After that, it is sent back to the refrigerator and held for about two hours. During this time, the dessert is completely frozen and takes a steady shape.

How should I serve the cake to the table?

Now you know how to prepare the cake "Mozart". Chocolate recipe is good to use if you want to impress your guests with not only a beautiful and tasty dessert, but also your culinary skills. After all, to prepare such a delicacy, you will need a lot of strength, time and products.

After the multilayer chocolate dessert has completely solidified, it is taken out of the refrigerating chamber and cut into pieces. In the cut, the Mozart cake looks even more beautiful and original. The table is served with a cup of strong and hot tea.

Let's sum up the results

Few people know that the Mozart cake can be prepared not only according to the recipe described, but also using other methods. For example, some housewives add to this dessert cranberry jam, almond essence and other ingredients.