Mozart Cake
This was our wedding cake and everyone (including me) was just thrilled with my choice, and so was the taste of the cake ... Walnuts, chocolate and cherries - can that combination be bad at all? :) The cake was made according to the special wishes of the father-in-law and mother-in-law for Christmas. I found the recipe on Potin's blog and modified it a bit on my own. You can see the link to the source and idea of the Mozart cake at the bottom of this recipe.
Preparation steps
- Kore:
- Whisk the egg whites with a pinch of salt. Add a tablespoon by tablespoon of sugar, and finally mix in the ground walnuts and cocoa by hand.
- Shake the mixture in a mold lined with baking paper and bake at 150 ° C, 7-10 min. Remove the baked crust from the mold, remove the baking paper and allow to cool.
- Prepare and bake two more crusts in the same way.
- Cream:
- Whisk the egg yolks briefly with a mixer. In another bowl, stir the stock and cocoa with a little milk (taken from 500ml). Then combine both mixtures.
- Heat the rest of the milk with the sugar over a low heat to the boiling point. Remove from the heat, pour in the egg yolk mixture, stirring constantly. Return to the heat and cook until the cream thickens.
- Remove the finished cream from the heat, immediately add the chocolate broken into cubes and stir until all the chocolate has melted. Cover the cream with cling film and leave to cool.
- Combine the well-chilled cream with the previously whipped room temperature butter.
- More: Drain the cherries from the juice and cut each in half. Whisk the sweet sour cream until foamy.
- Filling: Cover the rim of the mold with foil on the inside and place on a plate of appropriate size. 1. Peel - sprinkle it with very little cherry juice from the compote. 2. Cream 3. Cherries - press into the cream 4. Sweet sour cream (3-4 tablespoons). Repeat the procedure twice more. Refrigerate the cake for a few hours, preferably overnight. Decorate the cake to your liking.
- Tip / Notes: * The finished cake was 10 cm high, so you can bake the crust in a mold with a diameter of 26 cm, you will get thin crusts as for the Reform, and the cake will be slightly lower. * Instead of density and cocoa powder, you can use 1.5 bags (60g) of chocolate pudding. * After filling the cake, you will have about 4 full spoons of sweet sour cream left - just enough to decorate the cake on the side. * Pota posted a picture of Mozart cake HERE, and below the picture is a link that will take you to the recipe.
- PLEASANT !!!
