Mozart cake recipe

The Mozart cake, next to the Sacher cake, are the most popular cakes in Vienna and, although the two are with chocolate, their elaborations are completely different. The Sacher cake surprises with a rich chocolate cake filled with a thin layer of orange jam and covered with a very rich and fine black chocolate ganache. On the other hand, the Mozart cake is made up of three sablé cookie albums stuffed with a chocolate mousse with apple stumbles with cinnamon. Very different textures for two well -known Austrian recipes. Therefore, on this occasion, we tell you how to make this well -known cake with all the tricks and details so that you do not miss and get it at home, as if you were a true pastry teacher. In recipesgratis we show you how to make easy Mozart cake. Lets go there!

Mozart cake ingredients:

1. To make the Mozart cake recipe, you must first start preparing the bases for the cake, three Sablé mass discs. To do this, put in a bowl the flour together the sugar, the ground almond, the cinnamon and the cold butter without salt cut into pieces. Mix everything well with the hands and with the help of the fingertips, I spread the butter so that it is integrated with the rest of the ingredients until you get a sawdust texture.

2. Beat the eggs and add to the mixture of flour, sugar and butter. Knead with your hands until you get a homogeneous mixture.

3. forms a ball with the slabé dough and wrap on film paper. Let stand in the fridge for 30 minutes.

4. past the rest time, preheat the oven to 170 ºC and slightly flour a work surface, extends the dough in it. Then, with a floured roller, stretch the dough and, with the hoop of a removable mold of about 22 cm in diameter, cut three circles of mass equal.

5. Deposit the circles on a tray lined with baking paper. You should know that the three circles will not fit in the same tray, you will have to wear one more tray. Bake the circles of mass at 170 ºC with heat up and down for about 15 minutes or until the Sablé cookie circles are golden.

6. Let cookie discs cool in a grid.

7. Once you have made the Sablé mass discs, the chocolate mousse prepares. For its elaboration, the apples, pellala and chop them into small dice is discouraged.

8. Place a pan on fire with the 15 grams of butter. When it is very hot, add apple dads along with a spoonful of sugar and a little cinnamon to taste, remove. Let cook about 15 minutes to caramelize a little, but without being soft.

9. Now is the ideal time to add the three tablespoons of black rum.

10. set fire to the rum so that apples are flames and, when small flames go out, remove and reserve on a plate.

11. Trocea the black chocolate finely to continue making the chocolate mousse.

12. In a saucepan adds the sour cream with a cinnamon sprig and leads to boil.

Trick: If you do not have sour cream, add 75 g of cream to mount, a teaspoon of lemon juice, remove well and let it rest 15 minutes. You will have your homemade sour cream ready!

13. When the sour cream boils, remove from heat and add the chocolate chopped black. Remove well with some rods to get rid of the residual heat and become a homogeneous chocolate cream.

14. To continue with the chocolate mousse, hit with the help of electric rods the egg whites along with a pinch of salt until soft peaks are formed. Then add the 75 g of sugar and continue beating until forming strong peaks mounted.

15. See little by little the clear mounted to the chocolate cream that you had made with a spatula. Also, go mixing gently until adding all mounted clear. You must leave a homogeneous chocolate mousse.

16. Now is the time to add the pieces of caramelized and flamed apple that you had reserved. Mix well with a spatula.

17. It was time to assemble the Mozart cake. To do this, first fodder with baking paper the removable mold 22 cm in diameter and put in the background one of the sablé cookie discs you had reserved.

18. Put half of the chocolate mousse with apples. Level well with the spatula.

19. Cover with a second sablé cookie album and add the last part of the chocolate mousse with apples. Finally, place the third Sablé mass album and reserve in the fridge about 4 hours for the mixture compacte well.

20. When the rest time has passed so that the compacte dough, demold carefully and remove the baking paper with which the Mozart cake had been lined. Then, with a vegetable peel, it makes small black chocolate scales and, with the help of a small spatula, see the chocolate scales around the cake until the sides are covered.

21. Place a small plate in the center of the cake, at the top of the saber cookie. Then, sprinkle with cocoa powder without sugar with the help of a strainer to make a soft texture.

22. Remove the plate carefully so as not to remove cocoa powder and that a clean circle is, where the cookie is seen in the center. Next, cut several thin slices of a piece of apple without peel and sprinkle over the slices a little lemon juice so that it does not oxide. Place in the center of the cake pieces of apple, one on top of the other as a final decoration.

23. Reserve the Mozart Cake of Vienna in the fridge until the moment of its consumption. Be careful when cutting the portions, because when carrying cookie between the layers, it is a delicate cake. If you like this type of cake, we encourage you to make it at home and tell us if your elaboration has been difficult for you, or on the contrary, following our step by step, it has cost you less than you thought. In addition, we would love to send us a photo of the final result.