Method | Mozart Cake
Wrap the ring with a foil, lay out clingfilm inside and fulfill 2/3 par of the mould with praline crème. In the centre, place frozen pistachio crème.
Then again put praline crème and liquored biscuit on top. Glaze with chocolate and decorate with fresh raspberry, mint and coulis.
Ingredients | Mozart Cake
115g Sacher biscuit (see separate recipe)
30g cherry liquor
410g praline crème (see separate recipe)
225g pistachio crème (see separate recipe)
Ingredients | Pistachio Crème
100g pistachio paste
100g marzipan paste
50ml cherry liquor
420ml confectionery cream 35,1% fat
1g green food color
Ingredients | Sacher Biscuit
515g Sacher mix
125ml vegetable oil
Ingredients | Praline Crème
4 egg yolks
540ml confectionery cream 35,1% fat
95g caramel hazel nuts
Method | Pistachio Crème
In a bain marie, beat yolks, milk, sugar and salt at 82-85° С. When mixture is smooth and thick add melted gelatin, stir and pistachio and marzipan paste, food color and liquor. Beat well and set to cool down. Pour in lightly beaten cream divided in several parts. Then mix till homogenous consistency. Freeze it.
Method | Sacher Biscuit
Mix eggs, water, vegetable oil and Sacher mix. Add melted chocolate and blend at a medium speed for 2-4 minutes. Put mixture into paper lined pan and level it out. Bake at 170°С during 20-25 minutes.
Method | Praline Crème
In a bain marie, whisk eggs, yolks and sugar till smooth. Add melted gelatin, praline, nuts and mix it all together. Then part by part add lightly beaten cream.