Mozart Cake with Marzipan and Pistachio Cream скачать в хорошем качестве

Mozart Cake with Marzipan and Pistachio Cream

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! ▶▶SUBSCRIBE TO MY CHANNEL:    / @casualcookery   ▶▶SOCIAL MEDIA: Join on INSTAGRAM:   / thecasualcookeryjoin   on FACEBOOK: https://fb.me/casualcookery 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!