Mozartkugel cake

Ingredients for 1 servings:

• 150 g margarine (Sanella)
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pack of rum flavoring (natural Jamaican rum)
• 3 m.-sized eggs
• 100 g flour (wheat flour)
• 1 pack of pudding powder, chocolate flavor
• 2 tsp, leveled baking powder
• 50 g almond(s), ground, peeled
• 100 g confectionery, Mozartkugeln (preferably homemade)
• 600 ml cream
• 2 bars of chocolate, Noisette
• 3 packs of cream stiffener
• 1 pack of marzipan, round cover
• 6 pieces of confectionery (Mozartkugeln)
• 50 g chocolate coating, whole milk
• 50 g dark chocolate coating
• 25 g palm fat (Palmin)
• some chocolate shavings

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

simple, sophisticated and totally delicious

1 day in advance: Bring 600ml of cream and 2 bars of Noisette chocolate to a boil and chill in the fridge. The next day: For the sponge cake: Beat margarine on high speed until smooth. Gradually stir in sugar, vanilla sugar, and rum flavoring. Stir until the mixture forms a thick batter, then stir in each egg for 1/2 minute. Then mix together the flour, pudding powder, and baking powder and stir in. Stir in the almonds. Grease the sides of a springform pan and place it on a baking sheet lined with baking paper. This makes it easier to take the cake out of the pan afterwards, as you only need to remove the side of the springform pan and the baking paper can be easily removed once it has cooled. Add half of the batter, halve the 100g Mozartkugeln, and press them into the batter with the cut side down. Carefully add the remaining batter and bake at 160°C fan-assisted oven for approx. 25-30 minutes. Then let it cool completely on a rack. Filling: Beat the chocolate (boiled the day before) with the cream stiffener until stiff. Then spread it all out dome-shaped on the base. Place the marzipan layer on top, press it down, and carefully trim off the excess. Melt the chocolate coating with Palmin in a water bath. In the meantime, halve 6 Mozart balls. Spread the melted chocolate coating on the marzipan layer and then immediately place the 12 half Mozart balls on top. You can press chocolate shavings onto the edges, but it’s not necessary. Chill the cake. It’s best prepared a day before serving. It’s quick and easy, and everyone loved it; the cake was devoured in no time. I made the Mozart balls myself, using Roslin’s recipe! They turned out great; in my opinion, they’re tastier than the store-bought ones.