Mozart Cake

Mozart Cake Recipe from Austria | Delicious and Decadent Dessert

Region / culture: Austria | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Mozart Cake is a decadent and elegant dessert that is sure to impress any crowd. This rich and creamy cake is made up of layers of light sponge cake filled with a luscious chocolate ganache and topped with a decorative marzipan spiral. It is a show-stopping dessert that is perfect for special occasions or celebrations.

History

The Mozart Cake is named after the famous composer Wolfgang Amadeus Mozart, who was known for his love of sweets and desserts. The cake is said to have originated in Austria, where Mozart was born, and has since become a popular dessert in many European countries. The combination of chocolate and marzipan in this cake is said to be inspired by Mozart's favorite flavors.

Ingredients

Cake batter

4 large eggs, separated
0.5 cup granulated sugar
0.75 cup + 1 tbsp flour
0.5 cup + 1 tbsp cornstarch
0.5 tsp baking powder

Chocolate ganache filling

2 cup heavy cream, divided
1.25 cup (8 oz (227 g)) good quality milk chocolate chips
1 (4 oz (113 g)) good quality semi-sweet chocolate bar, grated, divided use
2 tbsp unsalted pistachios, finely chopped

Decorations

1 (7 oz (198 g)) package marzipan paste or almond paste (you might not use all of it)
green food coloring paste (optional)
1 tbsp unsalted pistachios, finely chopped
0.75 cup heavy cream
1 packet vanilla sugar (approximately 0.75 tbsp)
powdered sugar, to taste only if needed

How to prepare

Beat the 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 and gently fold into the egg mixture to combine, being careful not to deflate the egg whites by over-mixing.
Line a large nonstick spring-form 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. The cake will only rise up partway.
Let the cake cool completely.
Meanwhile, heat 0.5 cup of cream in a small pan over medium-low heat. Stir in the milk chocolate until it melts and becomes smooth.
Remove the pan from heat and let it cool for 1 hour at room temperature.
Finely grate the bittersweet chocolate using a microplane grater and divide it into two portions.
Beat 1.5 cups of cream until stiff peaks form.
Stir the 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 the ring from the spring-form 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 0.33 of the chocolate ganache, then top with another cake layer and another layer of 0.33 of the ganache, followed by another cake layer.
Spread the remaining chocolate ganache mixture all over the top and sides of the cake.
Chill the cake for 2 hours.
Knead the marzipan (with enough powdered sugar to make it sweet if unsweetened) until well blended.
Place the marzipan between two sheets of wax paper and roll it out into a very flat circle, about the size of your spring-form pan.
Set a plate on top of the marzipan and use the plate as a guide to cut out a perfect circle. Then, cut the 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 of the remaining grated chocolate.
Beat the remaining 0.75 cup of cream with the vanilla sugar to taste until stiff peaks form.
Shortly before serving, garnish the cake with swirls of the whipped vanilla cream, the remaining chopped nuts, and sprinkle any remaining grated chocolate on top.

Variations

For a different flavor profile, try using different types of chocolate in the ganache, such as dark chocolate or white chocolate.
Add a layer of raspberry jam or fresh berries between the cake layers for a fruity twist.
Experiment with different nuts in the ganache, such as almonds or hazelnuts, for added texture and flavor.

Cooking Tips & Tricks

Be sure to beat the egg whites until stiff peaks form, but be careful not to overbeat them.

- When folding the dry ingredients into the egg mixture, be gentle to avoid deflating the batter.

- Make sure to let the cake cool completely before assembling and decorating to ensure the layers set properly.

- When rolling out the marzipan, use powdered sugar to prevent sticking and ensure a smooth finish.

- Chill the cake for at least 2 hours before serving to allow the flavors to meld together.

Serving Suggestions

Serve Mozart Cake with a cup of coffee or tea for a delightful afternoon treat. It also pairs well with a glass of dessert wine for a more formal dessert experience.

Cooking Techniques

Beating the egg whites until stiff peaks form is crucial for a light and airy cake.

- Folding the dry ingredients into the egg mixture gently ensures a tender crumb in the cake.

- Rolling out the marzipan thinly and evenly will create a smooth and professional-looking finish on the cake.

Ingredient Substitutions

If you don't have pistachios, you can use almonds or hazelnuts in the ganache.

- Marzipan can be substituted with almond paste or fondant for a similar decorative effect.

- Vanilla sugar can be replaced with vanilla extract or vanilla bean paste in the whipped cream topping.

Make Ahead Tips

Mozart Cake can be assembled and decorated up to a day in advance and stored in the refrigerator. Wait to garnish with whipped cream and nuts until just before serving to prevent them from becoming soggy.

Presentation Ideas

Decorate the top of the cake with a dusting of powdered sugar or cocoa powder for an elegant finish. You can also add fresh flowers or edible gold leaf for a more luxurious presentation.

Pairing Recommendations

Mozart Cake pairs well with a variety of beverages, such as coffee, tea, dessert wine, or champagne. It also goes well with fresh fruit or a scoop of vanilla ice cream on the side.

Storage and Reheating Instructions

Store leftover Mozart Cake in the refrigerator, covered, for up to 3 days. Allow the cake to come to room temperature before serving for the best texture and flavor.

Nutrition Information

Calories per serving

Each serving of Mozart Cake contains approximately 350 calories.

Carbohydrates

Each serving of Mozart Cake contains approximately 35 grams of carbohydrates.

Fats

Each serving of Mozart Cake contains approximately 25 grams of fats.

Proteins

Each serving of Mozart Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Mozart Cake is not a significant source of vitamins and minerals.

Alergens

Mozart Cake contains eggs, dairy, nuts (pistachios), and gluten (from flour). It may not be suitable for those with allergies to these ingredients.

Summary

Mozart Cake is a rich and indulgent dessert that is high in fats and carbohydrates. It is best enjoyed in moderation as a special treat.

Summary

Mozart Cake is a classic and indulgent dessert that is perfect for special occasions or celebrations. With layers of light sponge cake, rich chocolate ganache, and decorative marzipan, this cake is sure to impress your guests and satisfy your sweet tooth. Enjoy this elegant and delicious dessert with a cup of coffee or tea for a delightful treat.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was many years ago when I first stumbled upon the recipe for Mozart Cake. I was visiting a quaint little bakery in Austria, where I had the pleasure of tasting this delectable dessert for the first time.

As soon as I took a bite of the rich, chocolatey cake layered with decadent marzipan and topped with a smooth chocolate ganache, I knew I had to learn how to make it myself. I begged the baker to share his recipe with me, and after much persuasion, he finally relented.

He handed me a tattered old recipe card, written in beautiful cursive handwriting. The ingredients were simple enough - flour, sugar, eggs, butter, chocolate, and almonds. But it was the method of preparation that intrigued me the most. The baker explained that the key to a perfect Mozart Cake was in the careful folding of the marzipan into the batter, ensuring a light and fluffy texture.

I returned home with the recipe card clutched in my hand, eager to recreate the magic of that first bite. I gathered all the ingredients and set to work in my kitchen, following the instructions on the recipe card to the letter.

As I mixed the batter, the scent of chocolate and almonds filled the air, transporting me back to that quaint bakery in Austria. I carefully folded in the marzipan, just as the baker had shown me, and poured the batter into a cake tin.

After baking the cake to perfection, I let it cool before covering it with a generous layer of chocolate ganache. The finished cake looked just like the one I had tasted in Austria, and I couldn't wait to share it with my family.

When I presented the Mozart Cake to my loved ones, their eyes lit up with delight. They took their first bites, savoring the rich flavors and delicate textures. It was a moment of pure joy, knowing that I had successfully recreated a taste of Austria in my own kitchen.

Since that day, Mozart Cake has become a beloved recipe in my collection. I have made it for countless family gatherings, special occasions, and even just for a sweet treat to enjoy with a cup of tea. Each time I make it, I am reminded of that fateful day in the bakery and the kindness of the baker who shared his recipe with me.

As the years have passed, I have added my own little touches to the recipe, experimenting with different types of chocolate and almonds to create new variations of the classic Mozart Cake. But no matter how many times I make it, the magic of that first taste always remains.

I am grateful for the opportunity to have learned this recipe and to have shared it with my family and friends. It is a reminder of the joy that can be found in the simple act of baking and sharing a delicious dessert with those we love.

And so, whenever I make Mozart Cake, I am transported back to that moment in Austria, where a chance encounter with a talented baker led me to discover a recipe that has brought so much happiness and deliciousness into my life.