Mozartcake Recipes

MOZART CAKE

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!

MAGIC CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish.
• Beat egg whites in a large bowl with an electric mixer until stiff.
• Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter.
• Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.

MAZUREK (POLISH EASTER CAKE)

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.

MOZART CAKE

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.

MOZART CAKE RECIPE - (3.8/5)

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.