Mozart Ball Cake: Marzipan & Chocolate Cream Dream
Equipment
- Springform pan
Ingredients
- 4.5 oz flour
- 1.5 tbsp cocoa
- 1.5 oz sugar
- 2 oz almond flour
- 1 egg
- 2.5 oz soft butter
- 3.5 oz marzipan
- 2 eggs
- 10.5 oz cream cheese
- 1 tbsp vanilla extract
- 1 tbsp corn starch
- 2.5 oz sugar
- 7 oz nougat
- 2 oz dark chocolate
- 3.5 fl oz warm cream
- 5.5 oz cream cheese
- 3.5 oz whipped cream
- 3 oz dark chocolate
- 1 tbsp soft butter
- 3.5 fl oz warm cream
- chopped pistachios
- 3 Mozart balls
Instructions
- 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.
- Prepare the marzipan cream by cutting the marzipan into small pieces and mixing it with the eggs.
- 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.
- While the cake cools, prepare the nougat mousse and spread it over the cooked marzipan cream layer.
- Prepare the chocolate ganache and spread it over the nougat mousse layer.
- 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.
