Mozart role

Ingredients for 1 servings:

• 200 ml cream
• 200 g nougat (nut nougat)
• 3 eggs
• 125 g sugar
• Salt
• 100 g flour
• 25 g cornstarch (Mondamin)
• 1 ½ tsp baking powder
• 3 tbsp milk
• Powdered sugar for rolling and rolling out
• 200 g marzipan (raw mass)
• 25 g pistachios, finely ground
• 2 tbsp orange liqueur
• 3 tbsp apricot jam
• 2 tbsp cream (alternatively 1 tbsp butter)
• 150 g chocolate coating (milk or dark), chopped
• possibly confectionery (Mozart balls)
• Pistachios, chopped

Instructions

Working time approx. 55 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 55 minutes

For the nougat filling, heat the cream. Melt the nougat in it. Let it cool and refrigerate overnight. For the sponge cake, beat the eggs, sugar, and salt with a hand mixer for about 5 minutes until creamy. Mix the flour, cornstarch, and baking powder, then fold in alternately with the milk. Line a baking sheet with baking paper and spread the dough on it. Bake in a preheated oven at 180°C for about 10 minutes until light brown. Immediately after baking, turn the dough out using the baking paper onto a towel dusted with powdered sugar. Brush the baking paper with cold water and peel off. Using the towel, roll up the dough from the long side, then let it cool. Beat the chilled nougat cream with a hand mixer, then spread it onto the unrolled dough. Halve the marzipan. Knead the ground pistachios into one half and the orange liqueur into the other. Form two long rolls the length of the dough sheet and place them side by side on the nougat cream along one long side. Carefully roll up the dough sheet. Strain the apricot jam through a sieve and heat it. Brush the dough roll with it and let it dry slightly. Heat the cream or butter and melt the chopped chocolate coating in it. Cover the roll with it. Decorate as desired with chopped pistachios and Mozartkugeln.