Want to try something unusual and sophisticated? Make a delicious dessert - Mozart cake. It harmoniously combines delicate biscuits with aromatic hazelnut cream and dark chocolate.
Material Content:
The history of the dessert
Unfortunately, no one knows for sure the author of the world famous cake. The story of his appearance is rather modest. It is only known that the culinary masterpiece was created by the Austrian company Hladik in the 19th century. Soon the company moved to Getreiedegasse in Salzburg near the house where the brilliant musician was born.
The confectioner took the Austrian sweets of the same name “Mozartkugel” as the basis of a favorite for many delicacies, in which the filling is composed of three layers: pistachio, nut, and chocolate. Thus, the cake repeats them completely.
Classic Mozart Cake
Ingredients for Biscuit:
- proteins - 90 g;
- flour - about 2 tbsp. l .;
- yolks - 60 g;
- butter - 65 g;
- sugar - 3 tbsp. l
- dark chocolate - 70 g;
- powder - 30 g
... in chocolate cream:
- gelatin - 8 g;
- cream (30%) - 250 ml;
- granulated sugar - 50 g;
- chocolate-nut paste - 2 tbsp. l .;
- vanillin - a bag;
- a bar of milk chocolate - about 60 g.
... in pistachio cream:
- cognac - 10 ml;
- marzipan - approximately 25 g;
- cream - 140 ml;
- gelatin - 6 g;
- pistachio paste - 35 g;
- milk - 1 l;
- yolk - 1 pc.;
- sugar - 1 tbsp. l
... into the icing:
- water - 50 ml;
- gelatin - 10 g;
- honey - 100 ml;
- sugar - ½ tbsp .;
- cream - 65 ml;
- dark chocolate bar.
Cooking Technology:
It should be noted that the classic recipe is somewhat complex. But dessert is worth it.
- To start, bake cakes. Chocolate, butter, icing sugar are put in a saucepan. All melt on low heat, cool.
- In the chocolate mixture put the yolks, mix. Proteins with sugar are whipped with a mixer into a stable foam. They are sent there too.Then pour the sifted flour, mix well.
- The round shape is lined with baking paper. The dough is poured into it. Bake at t 100 ° C for 20 to 25 minutes. The finished biscuit is allowed to cool directly in the container.
- Then they take it out, release it from parchment. Relocate to other ware. Cakes are soaked in a mixture of cognac and raspberry syrup.
- Gelatin is poured with cool boiled water. Leave to swell for 40 minutes.
- Milk is poured into a separate container, yolk and sugar are added. The mixture is heated in a water bath, stirring constantly, until it becomes thick.
- Next, the swollen gelatin, chopped marzipan and pistachio paste are put into the mass, brandy is added. Everything is thoroughly mixed, continuing to boil over water vapor until thickened.
- The cream mass is removed from the stove, cooled. The cream is worked out with a mixer, sent to the cream. Next, fill the biscuit with the finished base. Put in the refrigerator for several hours.
- Prepare a second cream. The paste is combined with vanilla. The gelatin is soaked in water, left to swell. Sugar, a broken chocolate bar are added to 80 ml of cream. Heat over low heat so that all ingredients dissolve.
- The remaining cream is combined with sugar, whipped. In a completely cooled chocolate mass put a paste, prepared gelatin.
- Introduce whipped cream. All components mix well. On top of a cream frozen on a biscuit, lay out a fresh portion of the mass. Again placed in the refrigerator.
- Prepare the icing. Gelatin is left to swell in water. Chocolate is broken into pieces. They are melted in a water bath, adding honey, sugar, cream.
- When everything warms up, gelatin is introduced, mixed. Chilled semi-finished product is doused with cooled icing. Stand in the cold for 2 hours.
Original recipe
Loose cakes, complemented by a chocolate layer, will delight all guests. Such a delicacy is not only tasty, but also beautiful in appearance. The original Mozart cake will not leave anyone indifferent.
The list of products for the test:
- milk - 120 ml;
- flour - 200 g;
- dark chocolate - 70 g;
- protein - 1 pc.;
- oil - 50 g;
- sugar - 1 tbsp .;
- soda - a small amount;
- yolks - 2 pcs.;
- vanilla - 5 g.
... for the interlayer:
- cream cheese - 160 g;
- cocoa - 3 tbsp. l .;
- powdered sugar - 1 tbsp .;
- sour cream (30%) - 150 g;
- black chocolate - 2 tiles;
- oil - 80 g;
- salt.
Cooking:
- The crushed chocolate should be placed in a container. It is also necessary to pour 60 ml of milk here, add half a glass of sugar, stir in the vanilla powder, put the yolk.
- Mix everything. Place the stewpan in a pan with hot water. Warm until chocolate melts. Beat butter and sugar until smooth. Add a second yolk. Work with a mixer at high speed.
- Flour, baking soda into warmed milk, mix thoroughly. Put whipped butter there. Turn the protein and salt into a stable foam.
- Slowly put the protein mixture into the prepared mass, mix gently in one direction. Cover the form with parchment. Transfer the dough into it. Preheat the oven to t 170 ° С. Cook for 30 minutes.
- Melt chocolate in a steam bath. Crush powdered sugar and cocoa in a separate container so that there are no lumps.
- Grind butter with cream cheese. Put a dry mixture to them, add sour cream. Beat well with a mixer. Introduce the cooled chocolate mass. Work with a mixer until the cream becomes homogeneous.
- Finished biscuit cut lengthwise into three equal parts. Soak each of them with cognac or liquor. Coat all the cakes, as well as the sides of the cake with a creamy mass.
Chocolate flavored
Incredibly effective and mouth-watering dessert with a delicate, airy mousse base.
Ingredients for cakes:
- flour - 220 g;
- baking powder - sachet;
- almonds - 35 g;
- yolks (cooked) - 2 pcs.;
- cognac - 1 tbsp. l .;
- oil - a pack;
- cinnamon - 2 tsp;
- powder - 40 g;
- salt.
... for the cinnamon-apple mixture:
- cognac - 3 tbsp. l .;
- oil - 50 g;
- sugar - 1 tsp;
- sour apples - 200 g;
- cinnamon.
... for chocolate mousse:
- granulated sugar - 2 tbsp. l .;
- cream - 70 ml;
- proteins - 6 pcs.;
- cinnamon;
- dark chocolate - 250 g.
... for chocolate icing:
- Cocoa - 60 g;
- milk - 80 ml;
- sugar - 4 tbsp. l .;
- oil - 50 g.
Ingredients must be removed from the refrigerator in advance so that they are warmed to room temperature.
Cooking:
- Oil at room temperature thoroughly beat until creamy. Pour powder, crushed almonds, grated yolks into it. Mixed.
- Cognac is poured into the cream base, dry components are added in small portions. Knead a smooth, soft dough. It is divided into three parts. Roll up in the shape of balls.
- Each bun is wrapped in a film. Leave in the refrigerator for 4 hours. Then roll out in circles on baking paper. Pricked with a fork. Sent to the oven. Cakes are baked alternately for 15 minutes at 180 ° C.
- Peeled fruits are cut into small cubes. Melt the butter in a stewpan. Apple sliced spread in it, sprinkled with cinnamon, sand. The mass is constantly stirred until sugar is caramelized. Then they pour in cognac, let it evaporate. The mixture is removed from the stove for cooling.
- Now it's the mousse turn. Heated cream is poured into the melted chocolate mass, mixed with a wooden spatula. Cinnamon sticks are preliminarily extracted from them.
- Proteins whipped with sugar, transferred to a creamy chocolate mixture, stirred. In it, put the cooled apple slices.
- The bottom of the detachable shape is covered with parchment. Cakes are laid out alternately, they are not pressed. The first two biscuits are coated with apple-chocolate mousse. The last blank is placed on top of it. Keep in the cold for 60 minutes.
- Cocoa and sugar are poured with milk. The mixture is boiled until the crystals dissolve. Put the oil, warm until bubbles form. Do not boil! The mass is cooled. Chocolate cake covered with icing.
Mozart and Salieri Cake
A festive dessert with cherry aroma, roasted biscuit in the middle, chocolate cream, juicy cakes.
Ingredients for cakes:
- eggs - 7 pcs.;
- flour - 155 g;
- cocoa powder - 2 tbsp. l .;
- baking powder - 1 packet;
- sugar - 150 g.
... for roast biscuit:
- ground nuts - 250 g;
- baking powder - 1 tsp;
- proteins - 5 pcs.;
- starch - 1 tbsp. l .;
- sugar - ¾ tbsp.
- flour - 20 g.
... for impregnation:
- cherry syrup - 70 ml;
- sugar - 40 g;
- water - 100 ml;
- cognac or liquor - 60 g.
... for cream:
- canned cherry (without liquid) - 400 g;
- milk - 500 ml;
- sugar - 150 g;
- starch - 2 tbsp. l .;
- vanilla extract - 10 g;
- yolks - 5 pcs.;
- oil - 300 g;
- flour - 1 tbsp. l .;
- cocoa - 60 g.
... for glaze:
- cream - 50 ml;
- oil - 30 g;
- water - ¼ st;
- icing sugar - 3 tsp;
- chocolate (cocoa content over 70%) - 100 g.
Chocolate must be taken in high quality. Otherwise, the glaze may leak and will not have an attractive gloss.
Cooking process:
- Chocolate biscuits are baked. Sugar and yolks are combined together, worked out with a mixer. Bulk components are added to them, mixed. The whipped squirrels are spread here with a spoon. The oven is turned on by setting t 180 ° C. Bake for 60 minutes.
- It is the turn of the roasted cake. The dry ingredients are placed in the foamed mixer proteins with sugar. At the last stage, add nuts, mix. Prepare 1 h. 20 min. at a temperature of 150 ° Celsius.
- The biscuit impregnation components are mixed together. Now make the cream. All products, except berries and oil, are put in one container, stirred with a whisk. The mixture is simmered in a water bath until it becomes thick.
- Ready-made puddings are chilled. The softened butter is whipped. The cooled mass is laid out in small portions in it, continue to work as a mixer. At the end lay the cherry.
- Broken chocolate bar is placed in a saucepan. It is melted over hot steam. Add the powder, cream. Boil until the mass becomes homogeneous. Enter the oil, mix.
- They collect the cake according to this scheme: chocolate cake + cream + roasted biscuit + cream + chocolate cake. The top is not greased with a creamy mass. Dessert is covered with glaze.
Cooking from Pierre Erme
Such a delicacy is distinguished by unusual combinations of cinnamon cakes and flambered apple slices. Dessert from Pierre Erme has an unforgettable piquant taste.
Essential products for shortcakes:
- boiled yolks - 2 pcs.;
- flour - 1 tbsp .;
- butter (softened) - 185 g;
- dark rum (cognac) - 10 ml;
- almond flour - 35 g;
- powdered sugar - 2 tbsp. l .;
- cinnamon - a pinch;
- salt to taste;
- baking powder - 5 g.
... for apples:
- rum (dark) - 20 ml;
- sugar - 1 tbsp. l with a slide;
- apple slices - 100 g;
- cinnamon to taste;
- oil - 10 g.
... for mousse:
- cream - 60 ml;
- proteins - 4 pcs.;
- cinnamon stick - 1 pc.;
- dark chocolate - 165 g.
How to cook:
- Oil and powder must be mixed until smooth. To them add almond powder, salt, cinnamon, rum. Wipe the yolks through a sieve and send there. Mix all.
- Flour and baking powder should be added in stages to the almond-oil mixture, mix. The dough is wrapped in food cellophane, put in the refrigerator for 4 hours.
- Then divide the test mass into three equal parts. They should be rolled out into layers of a thickness of 3 mm, each placed between two parchment sheets. From the blanks, form circles with a diameter of 20 cm.
- Remove future cakes in the cold for 30 minutes. Preheat the oven to 180 ° С. Bake for 15 minutes. Biscuits must be left on paper to cool completely.
- Break cinnamon stick, put to cream. Bring them to the fire until boiling. Remove from stove. Cover the pan with a lid. Creamy infusion for 15 minutes.
- Take the container. Dissolve oil in it, add apples, spices, sugar. Warm up for 3-4 minutes. Pour in rum, set fire carefully. When the alcohols evaporate, the dessert will acquire a characteristic taste.
- Pour cream into melted chocolate (without cinnamon pieces), stir. Cool ganache to t 40 ° С. Squirrels need to be beaten to magnificent forms, to introduce sugar in small portions. Continue to work with the mixer until steady peaks appear.
- The protein mass is gradually spread in a chocolate mixture, mix gently. Put the pastry ring on the table. File or film to lay the sides of the form from the inside.
- Put the cake in it. Top with a piece of chocolate mousse. Flaming apple cubes should be placed on it. Cover with the next workpiece.
- Next, distribute again the mousse, apples. Close everything with the remaining cake. Put in the freezer for 1 hour. Sprinkle grated chocolate out of the refrigerator.
How to make a dessert beautifully
The treat is decorated with waffle chips, coconut, cocoa, berries, fruits, meringues, crushed nuts.
On the surface of the cake with the help of powder, icing or cream, you can depict notes, treble clef, musical instrument and other paraphernalia in the corresponding subject.
An excellent solution would be to order a portrait of Mozart on rice paper for dessert decoration in a candy store or online store.
It’s nice to decorate apple cakes with caramel apples.
Essential Ingredients:
- invert syrup (or molasses) - 70 g;
- water - 25 ml;
- sugar - 1 tbsp.
Combine everything in one container, cook the mixture over low heat until it boils. Boil to t 130 ° C. Put washed apples on skewers. Dip the fruits into a hot mass. Wait for the liquid to drain. Arrange apples on parchment so that they cool, then stick in dessert.
Mozart Chocolate Cake is an incredibly mouth-watering, delicious, delicate dessert. A treat is served for any holiday and just cooked when you want something sweet.
