Quick Mozart cake with chocolate marzipan topping

Ingredients for 1 servings:

• 1 pack of cake base (Viennese base, chocolate, 3 layers)
• 2 tbsp jelly (cranberry, black elderberry or black currant jelly)
• 500 ml milk
• 50 g pistachios, ground
• 4 tsp sugar
• 3 tbsp cocoa powder, slightly defatted, or amount as desired
• 2 packs of powder (whipped cream)
• 1 bag of cream stiffener, more if needed
• 300 g marzipan raw material (54% almond content)
• 2 tbsp cocoa powder, slightly defatted
• 12 pralines or Mozart balls, if required also 16

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

quick to make and delicious

For the pistachio cream, mix 125 ml of milk with the ground pistachios and 2 teaspoons of sugar in a high mixing bowl. Sprinkle in 1 sachet of whipping cream and beat until semi-stiff, then add the cream stiffener and then beat until stiff. For the chocolate cream, put 375 ml of milk in a mixing bowl, add the remaining three sachets of whipping cream and beat until semi-stiff, then stir in the cocoa (more or less than indicated, if desired) and the remaining sugar (also to taste). Add the cream stiffener depending on the consistency. Fill a cream syringe with enough chocolate cream to make 12 large dots and chill. Spread the jelly on the first Viennese layer, place the second layer on top and press down lightly. Use a cake knife to spread the pistachio cream on the cake almost to the edge, but not over, until it is a finger’s thickness. Place the third layer on top and press down so that the pistachio cream reaches the edge evenly. Spread the chocolate cream over the cake and the edge with a cake knife, then chill the cake. Now roll out the marzipan evenly between two sheets of baking paper, lightly sprinkle the resulting marzipan sheet with cocoa powder (best through a sieve), then fold it back together, roll it out again and repeat the process until the marzipan is evenly coated with cocoa. Then roll the chocolate marzipan out into a thin, round sheet and place it over the cake. If the cake is to be cut into 12 (16) pieces: Use a cream pipe to pipe 12 (16) large dots onto the cake, add decorations to the dots and press down lightly. The cake can then be cut and served immediately. Tips: If you can only get chopped pistachios, simply mix them with the milk and process them with a hand blender. Of course, the cake can also be made with fresh cream, a homemade chocolate sponge base, and, in addition to the chocolate cream, with nougat cream. While this won’t be a quick cake, the result will be very, very delicious.