MOZART CAKE
Prepare the meringue: 1. Whip egg whites in mixer until just foamy. Slowly add sugar and continue whipping until soft, stable peaks are reached. 2. Fold in
Provided by Yael Even
Categories Desserts
Yield Servings
Number Of Ingredients 14
Steps:
- Prepare the meringue: 1. Whip egg whites in mixer until just foamy. Slowly add sugar and continue whipping until soft, stable peaks are reached. 2. Fold in the powdered sugar, hazelnuts and almonds. 3. Using the base of a 10-inch spring form pan, outline the circle of the pan on two separate pieces of parchment paper. Turn the papers over (so the pencil side is down) and place on a baking sheet. 4. Using a spatula or piping bag, fill in circles of the meringue using the pencils marks as the outer border. Bake at 225F for 2 hours until the meringue hardens. Prepare the mousses 1. Heat the whipping cream until just before boiling. 2. Prepare one bowl with the dark chocolate and one bowl with the white chocolate. Pour half of the hot cream over the dark chocolate and the other half over the white chocolate. Mix until smooth cream is formed for each and chill in the refrigerator at least 4 hours. Prepare the chocolate cream 1. In a pan, melt all the ingredients for the chocolate cream, mix and cool. Putting it all together: 1. Place one meringue base in the spring form pan and spread the chocolate cream over the top. 2. In a stand mixer, whip the chilled white chocolate mousse. If it hardened too much in the fridge, let it soften for a few minutes at room temperature before whipping. Spread the white mousses over the cream. Place the second meringue base on top of the white mousse and press firmly down. 3. Whip the dark chocolate mousse and spread evenly over the top meringue layer. Freeze for at least 24 hours. After the freeze: 1. Heat the last bit of whipping cream to almost boiling. 2. Pour the cream over the dark chocolate and stir until the chocolate melts. 3. Pour the topping over the frozen cake evenly. Return to the freezer for about 10 minutes, until the topping hardens. At this point you can cover the cake with plastic wrap and leave in the freezer for a few days. 4. To serve, remove from freezer and defrost for 3-4 hours in the fridge. Release the cake from the pan using a hot, wet kitchen towel wrapped around the pan to help it slip out easily. 5. Press the chopped nuts onto the sides of the cake. 6. Cut the cake with a smooth edged knife dipped in boiling water to help cut it smoothly. After all that work, you want the slice to look great on the plate, not a messy bunch of goop!
Nutrition Facts :
MAZUREK (POLISH EASTER CAKE)
This sweet sheet cake is a must in Poland on Easter. It looks beautiful with the flower decoration made out of 2 different colored jams and flaked almonds. [Recipe originally submitted to Allrecipes.pl]
Provided by mar_janna
Categories World Cuisine Recipes European Eastern European Polish
Time 2h11m
Yield 24
Number Of Ingredients 15
Steps:
- Combine 1 1/2 cups plus 2 tablespoons butter, sugar, and egg in a bowl; beat with an electric mixer until creamy. Beat in mashed egg yolks. Add flour, ground almonds, and lemon zest. Knead into a dough. Cover and refrigerate for 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
- Roll out 2/3 of the dough on a lightly floured surface into a rectangle the size of the baking sheet. Lay onto the prepared baking sheet. Roll remaining dough into finger-thick rolls. Press dough rolls onto the cake in a diamond-shaped pattern. Brush rolls with beaten egg.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
- Pour 1/4 cup water into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes.
- Heat cherry and apricot preserves in 2 small pots over low heat until hot. Strain through a fine-mesh sieve. Mix half of the dissolved gelatin into each flavor. Alternate filling the diamond shapes of the cake with the 2 different flavors. Arrange sliced almonds and candied cherries into flower shapes on top.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 30.2 g, Cholesterol 73.3 mg, Fat 15 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 8.4 g, Sodium 16.7 mg, Sugar 10.1 g
MOZART CAKE
This is one version of a famous cake that originated in Austria and is modelled after the Mozartkugeln chocolate marzipan truffles. This is an elegant, elaborate cake that takes lots of time and some degree of skill to prepare, but is well worth the extra effort.Translated & adapted from "Kochen & Geniessen" magazine, directly from the German. If you are serving this to adults and want even more Mozartkugeln flavor -lightly brush the cooled cake layers with some Mozart Liqueur before stacking. In Germany, marzipan is often sold unsweetened in the baking aisle, in which case, you will need to add powdered sugar to it (which will absorb into the marzipan as you knead it). In the US, marzipan is often available already sweetened, in which case you can omit the powdered sugar, or add some to taste.
Provided by HeatherFeather
Categories Dessert
Time 4h30m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Beat egg whites until stiff but not dry, gradually adding granulated sugar.
- Next, mix in the egg yolks one at a time, just enough to combine.
- Sift together flour, baking powder, and cornstarch; gradually & gently fold into the egg mixture to combine - be careful not to deflate the egg whites by overmixing.
- Line a large nonstick springform pan with parchment paper and fill with the batter.
- Bake in a preheated oven at 350 F (175 C or gas mark 2) for 30 minutes - it will only rise up partway.
- Let cool completely.
- Meanwhile, heat 1/2 cup of the cream in a small pan over medium-low heat, then stir in the milk chocolate until it melts and is smooth(takes about 5 minutes.)
- Remove pan from heat and let cool for 1 hour at room temperature.
- Finely grate the bittersweet chocolate using a microplane grater and divide into two portions.
- Beat 1 1/2 cups of the cream until stiff peaks form.
- Stir chopped nuts and half (one portion) of the grated chocolate gently into the cooled melted chocolate mixture.
- Gently fold together the whipped cream and the cooled melted chocolate mixture until just combined.
- Remove ring from springform pan and carefully slice the cake into three even (very thin)layers using a large serrated knife.
- Place one cake layer on a large plate, spread with 1/3 of the chocolate ganache, then top with another cake layer, another layer of 1/3 of the ganache, followed by another cake layer.
- Spread the remaining chocolate ganache mixture all over the top and sides of the cake.
- Chill for 2 hours.
- Knead the marzipan(with enough powdered sugar to make it sweet if unsweetened) until well blended and soft like playdough, this takes about 5-10 minutes by hand (optional: you may use food coloring paste to dye the marzipan green if desired.)
- Place marzipan between two sheets of wax papper and roll out into very flat circle, about the size of your springform pan.
- Set a plate on top of the marzipan and use the plate as a guide to cut out a perfect circle; then cut circle into 16 triangles.
- Set the marzipan triangles in a spiral around the top of the chilled cake, pressing down slightly so they stick - there should be very narrow gaps between each triangle - if desired, curl up the pointy tips decoratively first.
- Coat the sides of the cake with some the remaining grated chocolate (save just a bit to sprinkle on top later).
- Beat the remaining 3/4 cups of cream with the vanilla sugar to taste until stiff peaks form.
- Shortly before serving, garnish cake with swirls of the whipped vanilla cream, the remaining chopped nuts, and sprinkle any remaining grated chocolate on top.
Nutrition Facts : Calories 254.6, Fat 18.3, SaturatedFat 10.5, Cholesterol 109.5, Sodium 46.8, Carbohydrate 19.6, Fiber 0.6, Sugar 8.8, Protein 3.6
MOZART CAKE RECIPE - (3.8/5)
Provided by Johanna
Number Of Ingredients 20
Steps:
- Beat egg whites until stiff but not dry, gradually adding granulated sugar. Next, mix in the egg yolks one at a time, just enough to combine. Sift together flour, baking powder, and cornstarch; gradually & gently fold into the egg mixture to combine - be careful not to deflate the egg whites by over mixing. Line a large nonstick springform pan with parchment paper and fill with the batter. Bake in a preheated oven at 350 F (175 C or gas mark 2) for 30 minutes - it will only rise up partway. Let cool completely. Meanwhile, heat 1/2 cup of the cream in a small pan over medium-low heat, then stir in the milk chocolate until it melts and is smooth(takes about 5 minutes.) Remove pan from heat and let cool for 1 hour at room temperature. Finely grate the bittersweet chocolate using a microplane grater and divide into two portions. Beat 1 1/2 cups of the cream until stiff peaks form. Stir chopped nuts and half (one portion) of the grated chocolate gently into the cooled melted chocolate mixture. Gently fold together the whipped cream and the cooled melted chocolate mixture until just combined. Remove ring from springform pan and carefully slice the cake into three even (very thin) layers using a large serrated knife. Place one cake layer on a large plate, spread with 1/3 of the chocolate ganache, then top with another cake layer, another layer of 1/3 of the ganache, followed by another cake layer. Spread the remaining chocolate ganache mixture all over the top and sides of the cake. Chill for 2 hours. Knead the marzipan(with enough powdered sugar to make it sweet if unsweetened) until well blended and soft like play dough, this takes about 5-10 minutes by hand (optional: you may use food coloring paste to dye the marzipan green if desired.) Place marzipan between two sheets of wax paper and roll out into very flat circle, about the size of your springform pan. Set a plate on top of the marzipan and use the plate as a guide to cut out a perfect circle; then cut circle into 16 triangles. Set the marzipan triangles in a spiral around the top of the chilled cake, pressing down slightly so they stick - there should be very narrow gaps between each triangle - if desired, curl up the pointy tips decoratively first. Coat the sides of the cake with some the remaining grated chocolate (save just a bit to sprinkle on top later). Beat the remaining 3/4 cups of cream with the vanilla sugar to taste until stiff peaks form. Shortly before serving, garnish cake with swirls of the whipped vanilla cream, the remaining chopped nuts, and sprinkle any remaining grated chocolate on top.
TRIPLE CHOCOLATE MOZART CAKE
Not for the cake mix crowd! This is for people who love spending time in the kitchen and love seeing a delicious fancy cake emerge...and the look on their family/guests face when they serve it. This is decadent, no flour, and great for chocoholics. Like all cream cakes, must be made a day before serving (at least)!
Provided by GalicioBocharit
Categories Dessert
Time 5h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- make dark chocolate cream:.
- melt 250g dark chocolate with the butter over a double boiler (small pot set inside another small pot containing boiling water) until consistency is smooth.
- remove from heat and add 1 tablespoon of liqueur.
- beat yolks and add slowly, while beating, to chocolate mixture so no lumps develop.
- cover and refrigerate for 3 hours.
- make white chocolate cream:.
- melt the white chocolate in a double boiler with 250 mL of sweet cream until consistency is smooth.
- cover and refrigerate for 3 hours.
- make ganache:.
- melt 250g of dark chocolate with 250 mL of sweet cream in a double boiler until consistency is smooth.
- remove from heat & add 1 tablespoon of liqueur.
- cover and refrigerate for 3 hours.
- to make nut meringues:.
- prepare 3 sheets of wax paper with circles drawn on them (standard springform pan diameter, approximately 26cm).
- finely chop nuts in the food processor (do not grind!).
- whip egg whites until peaks form and then add the sugar, 1/3 each time, while whipping the meringue into stiff, shiny peaks.
- gently fold the nuts into the meringue until it is uniform.
- spread 1/3 of the meringue in the center of each wax paper circle, spread the meringue around to create a meringue circle of uniform thickness.
- bake on lowest oven heat approximately 1 hour or until meringue is fully baked but not burnt.
- after each meringue has cooled, peel off the wax paper and set it aside.
- by the time you have baked all three circles, the creams will have spent 3 hours in the fridge--take each cream out and whip it until it is light and fluffy.
- assemble your cake:.
- on the first meringue circle, spread the dark chocolate cream.
- cover with the second meringue circle, and spread on it the white chocolate cream.
- cover with the third meringue circle, and spread on it the ganache, on the top and sides.
- cover and refrigerate for at least 3-4 hours.
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