Mozart cake

Ingredients for 1 servings:

• 3 eggs
• 125 g sugar
• 1 pinch of salt
• 110 g flour
• 15 g cocoa powder
• 1 tsp baking powder
• 200 g QimiQ
• 120 g nougat (nut)
• 50 g chocolate coating (dark)
• 150 g plain yogurt (skimmed)
• 2 cl rum
• Sugar, to taste
• 100 g cream, whipped
• 250 g QimiQ Vanilla
• 150 g plain yogurt (skimmed)
• 20 g pistachios, ground
• 2 cl Amaretto
• 70 g marzipan paste
• 100 ml milk
• 40 g sugar
• 150 g cream, whipped
• 100 g jelly, currant jelly for spreading
• 100 g cream, whipped
• Cocoa powder
• Pistachios, chopped
• 50 g chocolate coating

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

For the sponge cake, separate the eggs. Beat the egg whites with a pinch of salt until frothy, then slowly add the sugar and beat until stiff peaks form. Fold in the egg yolks. Mix the flour, cocoa powder, and baking powder, sift in the flour, and fold in. Pour the batter into a 26 cm diameter springform pan lined with baking paper and bake in a preheated oven at 180°C for 20-25 minutes. Remove from the pan, remove the baking paper, and allow the base to cool. For the cream 1: Melt the nougat and chocolate coating in a warm water bath, stir in the rum. Stir the unchilled QimiQ until smooth, add the remaining ingredients, and mix. Finally, fold in the whipped cream. Halve the sponge cake horizontally to create layers of different thicknesses. Spread both layers with blackcurrant jelly. Cover the thicker layer with a cake ring and spread the nougat cream in a dome shape on the base. Place the second layer on top, jam-side down, leaving a 0.5 cm border. For the second layer of cream: Heat the milk and dissolve the marzipan in it. Allow to cool. Stir the unchilled QimiQ Vanilla until smooth. Add the remaining ingredients and mix well. Finally, fold in the whipped cream. Spread the cream on the cake and chill for 4 hours. Remove the ring. To decorate, melt the chocolate coating in a water bath, transfer it to a freezer bag, and pipe treble clefs onto lightly greased baking paper. Allow to cool thoroughly and carefully remove the layer. Dust the cake with cocoa powder, decorate with cream rosettes and chocolate decorations, and sprinkle with pistachios.