Mozartcake Recipes

Steps:

• Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
• Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
• Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

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.

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.

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.