Mozart Ball Cake: Marzipan & Chocolate Cream Dream

In 1890, pastry chef Paul Fürst created a wildly popular Austrian sweet in honor of the world-famous composer Wolfgang Amadeus Mozart. The combination of chocolate, pistachios, marzipan, and nougat gives the Mozart ball a unique taste, which is made even better in cake form!

You'll need:

For the shortcrust pastry:

  • 4½ oz flour
  • 1½ tbsp cocoa
  • 1½ oz sugar
  • 2 oz almond flour
  • 1 egg
  • 2½ oz soft butter

For the marzipan cream:

  • 3½ oz marzipan
  • 2 eggs
  • 10½ oz cream cheese
  • 1 tbsp vanilla extract
  • 1 tbsp corn starch
  • 2½ oz sugar

For the nougat mousse:

  • 7 oz nougat
  • 2 oz dark chocolate
  • 3½ fl oz warm cream
  • 5½ oz cream cheese
  • 3½ oz whipped cream

For the chocolate ganache:

  • 3 oz dark chocolate
  • 1 tbsp soft butter
  • 3½ fl oz warm cream


  • chopped pistachios
  • 3 Mozart balls

Here's how:

1. Preheat the oven to 325°F. Combine the shortcrust pastry ingredients and press the dough into a greased springform pan so that the top protrudes past the edge of the pan. Refrigerate for 1 hour.

2. Prepare the marzipan cream by cutting the marzipan into small pieces and mixing it with the eggs.

3. Mix the marzipan egg mixture with the cream cheese, vanilla extract, corn starch, and sugar until an even cream forms and then pour this into the pan. Bake for 40 minutes.

4. While the cake cools, prepare the nougat mousse and spread it over the cooked marzipan cream layer.

5. Prepare the chocolate ganache and spread it over the nougat mousse layer.

6. Garnish the cake with chopped pistachios and 3 Mozart balls. Refrigerate for at least 2 hours before serving so that the chocolate ganache and nougat mousse layers can set.

This cake will be music to your ears from the first bite, and best of all, it tastes just like a Mozart ball!

You can find the recipe for the Dominostein Cake featured in the bonus video here.


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