Mozart Cake with Marzipan and Pistachio Cream
Тәжірибелік нұсқаулар және стиль
Have you ever tasted the famous Austrian chocolate bonbons called Mozart? I know, they are delicious. Well, inspired by the famous "Mozart ball", I have created this absolutely delicious Mozart Cake with Marzipan and Pistachio Cream, embraced by smooth chocolate mousse and cocoa sponge cake.
Ingredients
Cocoa Sponge Cake
flour 90g.
cocoa powder 30g.
a pinch of salt
4 eggs
sugar 120g.
Chocolate mousse
dark chocolate 100g.
heavy cream 150ml.
optional: heavy cream 2 tablespoons
gelatin sheet 2g.
confectionery sugar 2 teaspoons
Sugar syrup
water 100ml.
sugar 80g.
bitter almond extract (optional)
marzipan 200g.
pistachio cream 150g.
Chocolate ganache
dark chocolate 100g.
heavy cream 80ml.
optional: chopped hazelnuts 20g.
Instructions:
1. Whisk the eggs with a pinch of salt and sugar until foamy.
2. Sift the flour and cocoa powder and combine with gentle moves.
3. Pour in a springform tin and bake in the preheated oven at 175°C for 25 minutes. Let them cool down completely.
4. For the syrup, boil the water and sugar until the sugar is completely dissolved then let to cool down. You can also add a few drops of bitter almond extract.
5. For the chocolate mousse, whisk the heavy cream with confectionery sugar until you get a dense cream. It shouldn't be runny. Then let it cool down in the fridge. Meanwhile, melt the chocolate over a bain-marie. You can add two tablespoons of heavy cream. In a cold water bowl, soak the gelatin sheet for about 7 minutes. When the chocolate is melted, let it cool down a bit, but while still warm (not hot), wring the gelatin sheet, add it to the chocolate and stir energetically.
Add then the chocolate to the heavy cream and combine. You will get a creamy mousse. If it is too runny, let it rest in the fridge for 30 minutes.
6. Divide the sponge cake into two disks and add some sugar syrup. Spread then half of the chocolate mousse.
7. Roll out the marzipan for a disk of the same diameter as the sponge cake and place it over the mousse.
8. Spread then your pistachio cream. And then add the rest of the chocolate mousse.
9. Cover with the second sponge cake disk.
10. In the end, bring to the boiling point the heavy cream for the chocolate ganache, and once you see the boiling bubbles, turn it off and add the chocolate pieces, stirring continuously. You will get a nice and smooth ganache.
11. Decorate your Mozart cake with chocolate ganache and chopped hazelnuts (or pistachio).
12. Let to rest in the fridge for a couple of hours before serving.
Enjoy!
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Hi and Welcome to Casual Cookery Channel! My name is Alina and with this channel, I want to show you how to make delicious recipes, easier or more complex, but in a very relaxing way. I hope you will enjoy my ASMR Cooking videos.
Each video has a version with relaxing music, but also a version with no music, no talk, just real cooking sounds!
Cooking as therapy!
Пікірлер: 31
Wow this cake is so beautiful and delicious. This cake reminds me of the cakes in our local cafés. Nice and relaxing video as usual, Alina.
@CasualCookery
2 жыл бұрын
Hi, Fiona! I'm glad to have you back! I'm glad you like my latest cake! Have a great week!
My compliments to the chef for an obviously amazing cake but also to the person who did the audio. Not a sound was left out, even with the music. The sound of the mousse coming out of the piping bag, chapeau.
@CasualCookery
2 жыл бұрын
Thank you so much! I'm actually a one man show. I cook/bake, I film, I edit. 😁
No. F-ing. Way. I just saw your post on Reddit of this cake and it looked so cool so I ran to yt to look at other versions of a Mozart cake then I instantly found this😱😱😱
@CasualCookery
2 жыл бұрын
Yes, that's me!
Damn. I gotta wait 10 hours to watch this
@CasualCookery
2 жыл бұрын
You won't regret! ☺️
@chir0s0
2 жыл бұрын
@@CasualCookery it amazes me how quiet it is for all ur videos
@CasualCookery
2 жыл бұрын
It's actually the contrast of how noisy my condominium is :)) I do my best to avoid the noises
Every time I watch your videos I am always in the awww mood 😊
@CasualCookery
2 жыл бұрын
That's so kind! Thank you so much!
Beautiful filming a joy tó watch.
@CasualCookery
Жыл бұрын
Koszonom Szepen!
I kind of hoped a spoon would dive into it at the end 😆
@CasualCookery
2 жыл бұрын
Well, this cake was a birthday cake for my husband. I actually had to cut it, film, then take it back to rebuild the full cake. 😂
Looks amazing! Do you make your own marzipan or do you buy it?
@CasualCookery
2 жыл бұрын
Thank you! This one is bought from a Sicilian producer here in Italy. But I would like to try to make marzipan one day
41st 🤣🤣🤣 Amazing recipe tho, thank you for sharing 😍
@CasualCookery
2 жыл бұрын
So glad you like it!
That’s awesome! Do you think the Gelatine is necessary? Could I just leave it out or try use agar agar instead to make it vegetarian? I really want to try this cake
@CasualCookery
2 жыл бұрын
Hi! If you know the right dosage to replace 2g of gelatine with agar agar, you can do it. I have bought recently agar agar, but I don't know how to use the right dose!
Brilliant cake ma'am! Looks superb! Sooo I really want to make this cake but I'm thinking about opting out for the marzipan and putting hazelnut nougat instead, or possibly a soft torrone. What do you think? Would it be too sweet?
@CasualCookery
9 ай бұрын
Hi! The marzipan is actually the key ingredient of the Mozart pralines, and cake, of course. Torrone would make it too sweet, in my opinion, and would be a different cake.
@PRJ3856
9 ай бұрын
@@CasualCookeryI see what you're saying. Well, thank you for the feedback.
This is a beautiful cake, but I have two questions - 1 does the mouse actually need gelatine? The choc and cream will allow it to set regardless 2. What can I use instead of the pistachio cream? Can’t get it where I live.
@CasualCookery
Жыл бұрын
Hi! The gelatin makes the chocolate mousse a bit more firm. To avoid using gelatin, you can then make a chocolate buttercream which is more solid than a mousse without gelatin. Then, pistachio cream takes this cake closer to the original Mozart bonbons. You can either make your own pistachio cream or just not add it at all.
What's the diameter of your springform tin?
@CasualCookery
2 жыл бұрын
Hi! I have used a 20 cm one