Mozart cake

Ingredients for 1 servings:

• 4 eggs, separated
• 4 tbsp water, hot
• 125 g sugar
• 75 g flour
• 75 g cornstarch
• 2 tbsp cocoa powder
• 2 tsp baking powder
• 900 g whipped cream
• 100 g milk chocolate
• 100 g dark chocolate
• 100 g nougat
• 100 g pistachios, finely ground
• 1 marzipan cover
• 7 packs of cream stiffener
• 1 tbsp pistachios, chopped
• 4 pralines (Mozart balls)
• 1 tbsp chocolate shavings

Instructions

Working time approx. 1 hour 45 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 35 minutes; Total time approx. 9 hours 20 minutes

filled with chocolate, nougat and pistachio cream and marzipan

The day before, combine the chocolate and 400g of cream in a saucepan and melt. The cream should not boil. Let it cool in the refrigerator overnight – or at least 5 hours. Prepare the nougat cream in the same way using 200g of whipping cream and the nougat. For the sponge cake, beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with hot water and sugar until creamy (about 6-8 minutes; the volume should almost double and the mixture should be creamy and whitish yellow). Pour the beaten egg whites onto the egg yolk cream. Sift the starch, flour, baking powder, and cocoa powder onto the egg mixture and fold in. Pour the batter into a 26cm springform pan lined with baking paper. Bake in a preheated oven at 200°C for about 35 minutes (cover halfway through if necessary). Let stand in the switched-off oven for about 10 minutes. Then remove from the oven and unmold. Remove the baking paper and allow the base to cool completely. Divide the base horizontally into three pieces. Take the chocolate cream out of the fridge and whip it with 3 packets of cream stiffener until stiff. Spread half of the chocolate cream on the bottom cake layer and place the second layer on top. Store the remaining chocolate cream in the fridge. Take the nougat cream out of the fridge and whip it with 1 1/2 packets of cream stiffener until stiff and spread it on the second layer. Cut the marzipan to the size of the cake, ideally using the edge of the springform pan, and then place it on the nougat cream. For the pistachio cream, finely grind 100g of pistachios. Whip 200g of cream with 1 1/2 packets of cream stiffener until stiff and fold in the ground pistachios. Spread the pistachio cream on the marzipan layer and cover with the third cake layer. Cover the cake with the remaining chocolate cream (including the edge). Whip 100g of cream with 1 packet of cream stiffener until stiff peaks form, fill a piping bag, and decorate the cake with 16 dots of cream. Sprinkle the chopped pistachios on top of the dots. Carefully quarter the Mozart balls and place a praline quarter on each dot. Sprinkle the grated chocolate over the center of the cake.