Servings

12

Cook

50 min

I have always loved marzipan but fell in love with the Mozartkugeln Pralines when a kind neighbour gave me a box. When I spotted some on my pre Christmas visit to Germany I couldn’t resist buying a large box. Here I have put the chocolates to good use in my version of Vienna’s Mozart Torte. Please allow plenty of chilling time for the chocolate filling and covering. It is best to make these the day before you want to make the cake.

Mozart Torte

INGREDIENTS
For the Chocolate Cream
  • 350ml double cream
  • 140g dark chocolate (min 70% cocoa)
  • 60g milk chocolate
  • 2 tbsp dark rum (optional)
For the Nougat Cream
For the Chocolate Sponge
  • 70g plain flour
  • 35g cocoa powder
  • 20g corn flour
  • 1 tsp baking powder
  • 100g ground almonds
  • 6 large eggs
  • 60 + 60g caster sugar
  • Pinch of salt
For the Pistachio Cream
  • 1 gelatine leaf, soaked for 10 minutes in cold water
  • 200ml double cream
  • 100g pistachios, finely ground
In Addition
  • 300g marzipan
  • 100g apricot jam
  • 2 tbsp dark rum (optional)
To Decorate
  • ½ gelatine leaf, soaked for 10 minutes in cold water
  • 100ml double cream
  • ½ tbsp. icing sugar
  • ½ tsp vanilla paste
  • 4 Mozartkugeln Pralines
  • 2 tbsp chopped pistachios
METHOD
  1. Make the Chocolate Cream the day before or at least 5 hours in advance.
  2. Break the chocolate into a heatproof bowl. Heat the cream and rum until just below boiling and pour over the chocolate. Leave for 2 minutes then stir until smooth.
  3. Refrigerate for at least 5 hours or overnight.
  4. For the Nougat Cream, chop the nougat into small pieces and place into a heatproof bowl.
  5. Heat the cream until just below boiling and pour over the nougat.
  6. Stir until smooth and refrigerate for at least 5 hours or overnight.
  7. For the Chocolate Sponge, grease and line a 23cm round springform with baking parchment. Preheat the oven to 190C/170C fan.
  8. Sift together the flour, cocoa powder, corn flour and baking powder.
  9. In a large bowl, beat the egg yolks with 60g of the caster sugar until thick and pale.
  10. In a separate, clean bowl, beat the egg whites with 60g of caster sugar and the salt until thick and glossy.
  11. Fold a third of the egg whites into the egg yolk mixture until combined. Add the remaining egg whites and the sifted flour mixture. Add the almonds and gently but swiftly fold everything together until combined.
  12. Pour the batter into the prepared tin and bake in the preheated oven for 30 – 40 minutes until a pale golden brown and firm to the touch.
  13. Turn the sponge out onto a cooling rack and leave to cool completely before slicing it in three even slices horizontally.
  14. For the Pistachio Cream, squeeze out the gelatine and dissolve in a tbsp of hot water and set aside to cool.
  15. In a bowl beat the cream until beginning to thicken then, with the beaters running on low, add the gelatine in a steady stream. Continue beating the mixture until thick then stir in the ground pistachios.
  16. To assemble the cake, place the bottom cake onto a serving plate.
  17. Heat the apricot jam in a microwave bowl until liquid and stir in the rum.
  18. Brush a third of the jam over the sponge.
  19. On a worktop lightly dusted with icing sugar roll out 150g of the marzipan into a 23cm circle and place over the sponge cake.
  20. Enclose the cake with a close fitting cake ring.
  21. Lightly beat the nougat cream until fluffy and spread evenly over the sponge.
  22. Place the second sponge over and brush with a further third of the jam.
  23. Roll out the remaining marzipan into a 23cm circle and again place over the sponge.
  24. Spread with the pistachio cream.
  25. Place the remaining sponge over the pistachio cream, cover and refrigerate for 2 hours.
  26. Lightly beat the chocolate cream until fluffy.
  27. Remove the cake ring and spread the chocolate cream over and around the cake.
  28. To decorate, melt the squeezed out gelatine in a little hot water and set aside to cool.
  29. Beat the cream with the sugar and vanilla until beginning to thicken then slowly add the dissolved gelatine.
  30. Continue beating the mixture until stiff.
  31. Spoon the cream into a piping bag fitted with a star nozzle and pipe 6 large or 12 small rosettes around the top of the cake.
  32. Cut each Mozartkugel into quarters and place a quarter on each rosette.
  33. Sprinkle the chopped pistachios into the centre.

 

Notes: If you like to add the further marzipan that I used on top of the cake find the instructions with the Baumkuchen recipe.

I have used Dr. Oetker Diamond Leaf Gelatine. If you are using a different brand, please refer to the manufacturer’s instructions.

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2 Comments on "Mozart Torte"

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Natalia
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Hello! Two days ago I spent almost an hour and a half surfing to find an interesting cake recipe for my daughter’s 6th birthday. I wanted it different and delicious and good looking on the inside too. Chiffon cakes and Victorias and chocolate and caramel – nothing ringed the bell. I almost got desperate for nothing could catch my sight . And just before I give up, I thought of a Mozart cake! There aren’t too many recipes for this cake for the original chocolates are hard to resemble but yours tempted my eyes, my taste and my imagination and… Read more »
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