Mozart Cake Ii Recipes

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.

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:

• MAKE THE PASTRY: Cream the butter in a food processor.
• Add the confectioners' sugar, ground almonds, egg yolks, cinnamon and salt and process until smooth.
• Add the rum and pulse to blend.
• Add the flour and baking powder and pulse to blend.
• Transfer the dough to a floured work surface and gather into a ball.
• Cut the dough into thirds; pat each piece into a 6-inch disk and wrap separately in plastic.
• Refrigerate for at least 2 hours and up to 2 days.
• Let the dough soften slightly before rolling out.
• Preheat oven to 350-degrees.
• Line 3 baking sheets with parchment paper.
• On a lightly floured surface, roll 1 disk of the dough into a 10-inch round.
• Using the bottom of a springform pan as a guide, cut out a 9-inch round.
• Carefully transfer the round to a parchment-lined baking sheet and chill for 30 minutes.
• Repeat with the remaining disks of dough.
• Prick the rounds all over with a fork and then bake them one at a time for 20-25 minutes, or until lighlty browned.
• Transfer the pastry to a rack and let cool completely.
• MAKE THE MOUSSE: In a bowl, combine the apple with 1 Tablespoon of the sugar and the cinnamon.
• In a large heavy skillet, melt the butter over moderately high heat.
• Add the apple and cook over high heat, stirring, until lightly crusted and tender, but not mushy, 3-5 minutes.
• Add the rum, carefully ignite it and stir the apple to coat.
• Transfer to a plate and let cool to room temp.
• In a small saucepan, heat the cream with the cinnamon stick until bubbles appear around the edge.
• Remove from the heat, cover and let steep for 10 minutes.
• Meanwhile, melt the chocolate in a metal bowl set over a saucepan of simmering water.
• Remove from the heat.
• Strain the hot cream over the chocolate and discard the cinnamon stick.
• Gently stir unmtil smooth and let cool until tepid.
• In a bowl, beat the egg whites until very foamy.
• Gradually add the remaining 3 Tablespoons of sugar, beating until stiff glossy peaks form.
• Using a large rubber spatula, fold one-quarter of the beaten whites into the chocolate.
• Fold in the remaining whites and then fold in the apple.
• Set 1 cinnamon pastry round in the bottom of a 9-inch springform pan and spread half of the chocolate mousse on top.
• Cover with a second cinnamon pastry round, pressing gently.
• Spread the rest of the mousse over the top and cover with the last pastry round.
• Refrigerate for at least 30 minutes and up to 8 hours.
• GARNISH THE CAKE: Remove the sides of the pan and pat a thin layer of chocolate shavings against the side of the cake.
• Cut 5 thin slices from the apples and rub with lemon juice.
• Fan the apple slices on the cake.
• In a small saucepan, melt the apple jelly over moderately high heat and brush a thin layer over the apples.
• Garnish with the cinnamon sticks and serve.

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.