Mozart Cake

__NOTOC__
== Ingredients ==
=== Cake batter ===
* 4 large eggs, separated
* ½ cup granulated sugar
* ¾ cup + 1 tablespoon flour
* ½ cup + 1 tablespoon cornstarch
* ½ teaspoon baking powder
=== Chocolate ganache filling ===
* 2 cups heavy cream, divided
* 1¼ cups (8 oz) good quality milk chocolate chips
* 1 (4 ounces) good quality semi-sweet chocolate bar, grated, divided use
* 2 tablespoons unsalted pistachios, finely chopped
=== Decorations ===
* 1 (7 ounces) package marzipan paste or almond paste (you might not use all of it)
* green food coloring paste (optional)
* 1 tablespoon unsalted pistachios, finely chopped
* ¾ cup heavy cream
* 1 packet vanilla sugar (approximately ¾ tablespoon)
* powdered sugar, to taste only if needed
== Directions ==
# Beat egg whites until stiff but not dry, 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 - be 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 - it will only rise up partway.
# Let cool completely.
# Meanwhile, heat ½ cup of the cream in a small pan over medium-low heat, then stir in the milk chocolate until it melts and is smooth.
# 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 1½ 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 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 ⅓ of the chocolate ganache, then top with another cake layer, another layer of ⅓ 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.
# Place marzipan between two sheets of wax paper and roll out into 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 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.
# Beat the remaining ¾ 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.
Category:Almond paste Recipes
Category:Austrian Desserts
Category:Cake Recipes
Category:Egg white Recipes
Category:Egg yolk Recipes
Category:Heavy cream Recipes
Category:Milk chocolate Recipes
Category:Pistachio Recipes
Category:Semi-sweet chocolate Recipes