Mozart cake recipe from Julia Vysotskaya. Cake "Mozart": recipe. Preparation by Pierre Hermé

We will begin the process of preparing a cake with such a sonorous name by baking the cake layers. We'll do it like this:

1. Cut butter at room temperature into cubes, then beat until creamy.
2. Add powdered sugar and ground almonds to the butter.
3. Grate the yolks on a fine grater and mix everything.
4. Pour in cognac.
5. Sift the flour and mix with baking powder. Add it, stirring, to the rest of the ingredients in small portions.
6. Knead the dough until smooth and uniform in consistency. The dough should be very soft and tender, quite sticky.
7. Divide the dough into three parts, form each into a ball, wrap in cling film and place in the refrigerator for 4 hours.
8. Time has passed - take out one ball, let the rest lie in the refrigerator for now. Roll out between a layer of parchment and cling film. Cut out a circle according to the shape (it is better to take a detachable one). Prick the future cake with a fork over the entire surface. Place directly on this parchment in the oven to bake in the pan for 15 minutes (temperature - 180 degrees Celsius). The crust should brown slightly.
9. While the first cake is baking, remove the second ball from the refrigerator and repeat step 8. Do the same with the third ball of dough.

The cakes are ready and cool (or you can bake them in advance), you can move on to the next stage. So, prepare the cinnamon-apple mixture:

1. Wash the apples, peel them, cut out the cores. Now they need to be cut into small cubes.
2. Melt the butter in a frying pan.
3. Place apples in butter, add sugar and cinnamon. Change it without stopping. The sugar should brown slightly (caramelize).
4. Pour in the cognac, let it evaporate, then remove the cinnamon-apple mixture from the heat. Let it cool down. The apples should remain whole pieces and not turn into mush.

Now it's time for the chocolate mousse:

1. Break the chocolate into small pieces, then place in a water bath to melt.
2. Meanwhile, in a small saucepan, bring the cream and cinnamon stick to a boil. After boiling, remove the stick.
3. Pour the cream into the chocolate and mix gently with movements from bottom to top. This is best done with a wooden spatula. Important point! You can't beat it!
4. Place the whites in a separate bowl and beat with sugar (it is better to add it in two additions). Beat the whites until they form soft peaks - this is also important.
5. Mix the whipped whites into the chocolate-cream mixture - in the same way, with gentle movements from bottom to top, using a spatula.

Chocolate mousse is ready. Add the cinnamon-apple mixture to it and stir. Now you can start assembling the cake:

1. Place a circle of parchment on the bottom of the springform pan, onto which you place the cake.
2. Pour half of the chocolate mousse over the crust.
3. Place the second cake layer on top of the mousse. You can't put pressure! Pour the remaining mousse on top.
4. Cover the future cake with the last cake layer, also without pressing.
5. Place the mold in the refrigerator for 1 hour.

All that remains is to prepare the glaze:

1. Mix sugar and cocoa in a small saucepan.
2. Pour milk into the mixture, place on low heat and heat until all sugar crystals are completely dissolved. Don't stop stirring.
3. Put the butter, keep it on the fire until bubbles appear, but do not bring it to a boil!
4. Cool the frosting until it is warm but not hot.

Pour the prepared glaze over the cake, decorate it to your liking and put it back in the refrigerator for another hour. Before serving the cake, you need to take it out of the refrigerator for at least 20 minutes - this will make the mousse softer.

Bon appetit and happy holidays!

Yes, yes, I’ve already heard a thousand times that real “Mozart” can only be tasted in Austria, in the fabulous corners of cozy coffee shops. Alas, I’m not ready to go to Austria every time to get my favorite cake, so I’m happy to share my favorite recipe-adaptation.

Delicious, tender, super-chocolate Mozart cake with a moist cake layer is my chocolate happiness. By the way, the cakes themselves can be soaked in Baileys, Amaretto, or just cognac. I tried it in different ways, and everything was incredibly delicious.

By the way, the cream deserves special praise - light, airy, creamy, but at the same time not too greasy, and the taste of oil is not noticeable. I warn you - the cake is perfect for chocolate lovers!

Ingredients:

• 160 g flour
• 120 ml milk
• 200 g sugar
• 2 egg yolks
• 1 egg white
• 50 g butter
• ½ tsp. soda
• 60 g dark chocolate
• A pinch of salt
• Vanilla sugar to taste

• 200 g dark chocolate (preferably with maximum cocoa content)
• 200 g powdered sugar
• 150 g cream cheese
• 3 tbsp. cocoa powder
• 80 g butter
• 150 g fat sour cream (30% minimum)

Cooking the dish step by step with photos:

1. Break the chocolate into pieces and put it in a deep container. Add half the milk and 100 grams of sugar.
2. Add the yolk, vanilla sugar and place in a water bath.
3. Stir until the chocolate is completely dissolved. In this case, the mass will become a little thicker.
4. Cream butter and sugar until smooth. Add the yolk and beat again with a mixer at high speed.
5. Sift flour with soda and salt.
6. Add the bulk mixture to the chocolate mass and mix.
7. Gradually add the mixture with oil and mix.
8. Separately, beat the whites with a mixer at high speed until foamy with a pinch of salt. The foam should be dense and stable.
9. Add to the main mass.
10. Mix carefully.
11. Grease a baking dish (21-23 cm in diameter) with butter and pour out the dough.
12. Place in the oven at 170 C for 30 minutes. Check readiness with a dry toothpick. Remove the finished cake from the mold and let cool completely.
13. Now let's start preparing the cream. Break the chocolate into pieces, put it in a fireproof form and place it in a water bath.
14. Mix powdered sugar and cocoa in a separate container.
15. Mix butter and cream cheese.
16. Beat with a mixer until smooth. Add sour cream and

Do you want to try something unusual and delicious? Prepare a delicious dessert - Mozart cake. It harmoniously combines delicate biscuits with aromatic nut cream and dark chocolate.

Unfortunately, no one knows for sure the author of the world-famous cake. The history of its appearance is quite modest. It is only known that the culinary masterpiece was created by the Austrian company Hladik in the 19th century. Soon the company moved to Getreiedegasse street in Salzburg, not far from the house where the brilliant musician was born.

The confectioner took the Austrian sweets of the same name “Mozartkugel” as the basis for the delicacy beloved by many, in which the filling consists of three layers: pistachio, nut, and chocolate. Thus, the cake completely repeats them.

Classic Mozart cake

Biscuit ingredients:

• proteins – 90 g;
• flour - about 2 tbsp. l.;
• yolks – 60 g;
• butter – 65 g;
• sugar – 3 tbsp. l.
• dark chocolate – 70 g;
• powder – 30 g.

... into chocolate cream:

• gelatin – 8 g;
• cream (30%) – 250 ml;
• granulated sugar – 50 g;
• chocolate-nut butter – 2 tbsp. l.;
• vanillin - sachet;
• milk chocolate bar - approximately 60 g.

... into pistachio cream:

• cognac – 10 ml;
• marzipan - approximately 25 g;
• cream – 140 ml;
• gelatin – 6 g;
• pistachio paste – 35 g;
• milk – 1 l;
• yolk – 1 pc.;
• sugar – 1 tbsp. l.

... into the glaze:

• water – 50 ml;
• gelatin – 10 g;
• honey – 100 ml;
• sugar – ½ tbsp.;
• cream – 65 ml;
• dark chocolate - bar.

Cooking technology:

It should be noted that the classic recipe is somewhat complex. But the dessert is worth making.

1. To begin with, bake the cakes. Chocolate, butter, powdered sugar are placed in a saucepan. Melt everything over low heat and cool.
2. Place the yolks into the chocolate mixture and mix. Beat the egg whites and sugar with a mixer until they form a stable foam. They are sent there too. Then add the sifted flour and mix well.
3. The round shape is lined with baking paper. The dough is poured into it. Bake at 100 °C for 20 – 25 minutes. The finished biscuit is allowed to cool directly in the container.
4. Then it is taken out and freed from the parchment. Transfer to another bowl. The cake is soaked in a mixture of cognac and raspberry syrup.
5. Gelatin is poured with cool boiled water. Leave to swell for 40 minutes.
6. Milk is poured into a separate container, yolk and sugar are added. The mixture is heated in a water bath, stirring constantly until it becomes thick.
7. Next, the swollen gelatin, chopped marzipan and pistachio paste are added to the mass, and cognac is added. Mix everything thoroughly, continuing to cook over steam until thickened.
8. Remove the creamy mass from the stove and cool. The cream is processed with a mixer and sent to the cream. Next, the prepared base is poured into the biscuit. Place in the refrigerator for several hours.
9. Prepare the second cream. The paste is combined with vanillin. Gelatin is soaked in water and left to swell. Add granulated sugar and a broken chocolate bar to 80 ml of cream. Heat over low heat until all ingredients dissolve.
10. The remaining cream is combined with sugar and whipped. Place the paste and prepared gelatin into the completely cooled chocolate mass.
11. Add whipped cream. All components are mixed well. Place a fresh portion of the mixture on top of the cream frozen on the biscuit. Place in the refrigerator again.
12. Prepare the glaze. The gelatin is left to swell in water. The chocolate is broken into pieces. They are melted in a water bath, adding honey, sugar, cream.
13. When everything is warmed up, add gelatin and mix. The cooled semi-finished product is poured with cooled glaze. Keep in the cold for 2 hours.

Original recipe

Crumbly cakes, complemented with a chocolate layer, will delight all guests. This delicacy is not only tasty, but also beautiful to look at. The original Mozart cake will not leave anyone indifferent.

List of products for the test:

• milk – 120 ml;
• flour – 200 g;
• dark chocolate – 70 g;
• protein – 1 pc.;
• butter – 50 g;
• sugar – 1 tbsp.;
• soda - a small amount;
• yolks – 2 pcs.;
• vanilla – 5 g.

... for the interlayer:

• cream cheese – 160 g;
• cocoa – 3 tbsp. l.;
• powdered sugar – 1 tbsp;
• sour cream (30%) – 150 g;
• dark chocolate – 2 bars;
• butter – 80 g;
• salt.

Preparation:

1. Chopped chocolate should be placed in a container. You also need to pour 60 ml of milk here, add half a glass of sugar, mix in vanilla powder, add the yolk.
2. Mix everything. Place the saucepan in a saucepan with hot water. Heat until chocolate melts. Beat butter and sugar until smooth. Add the second yolk. Run the mixer at high speed.
3. Add flour and baking soda to heated milk and stir thoroughly. Put the whipped butter there. Turn the protein and salt into a stable foam.
4. Slowly pour the protein mixture into the prepared mass and gently stir in one direction. Cover the form with parchment. Transfer the dough into it. Preheat the oven to 170°C. Cook for 30 minutes.
5. The chocolate needs to be melted in a steam bath. In a separate container, crush the powdered sugar and cocoa so that there are no lumps.
6. Grind butter with cream cheese. Add the dry mixture to them and add sour cream. Beat well with a mixer. Add cooled chocolate mixture. Use the mixer until the cream is smooth.
7. Cut the finished biscuit lengthwise into three equal parts. Soak each of them with cognac or liqueur. Coat all the cake layers, as well as the sides of the cake, with the cream mixture.

Chocolate flavored

An incredibly impressive and mouth-watering dessert with a delicate, airy mousse base.

Ingredients for the crust:

• flour – 220 g;
• baking powder - sachet;
• almonds – 35 g;
• yolks (boiled) – 2 pcs.;
• cognac – 1 tbsp. l.;
• butter - pack;
• cinnamon – 2 tsp;
• powder – 40 g;
• salt.

...for the cinnamon-apple mixture:

• cognac – 3 tbsp. l.;
• butter – 50 g;
• sugar – 1 tsp;
• sour apples – 200 g;
• cinnamon.

... for chocolate mousse:

• granulated sugar - 2 tbsp. l.;
• cream – 70 ml;
• squirrels – 6 pcs.;
• cinnamon;
• dark chocolate – 250 g.

... for chocolate glaze:

• cocoa – 60 g;
• milk – 80 ml;
• sugar – 4 tbsp. l.;
• butter – 50 g.

The ingredients must be removed from the refrigerator in advance so that they warm up to room temperature.

Preparation:

1. At room temperature, beat the butter thoroughly until creamy. Powder, ground almonds, grated yolks are poured into it. Stir.
2. Cognac is poured into the cream base and dry ingredients are added in small portions. Knead into a smooth, soft dough. It is divided into three parts. Roll into ball shapes.
3. Each bun is wrapped in film. Leave in the refrigerator for 4 hours. Then roll out into circles on baking paper. Prick with a fork. Place in the oven. The cakes are baked alternately for 15 minutes at 180 °C.
4. Peeled fruits are cut into small cubes. Melt butter in a saucepan. Sliced ​​apples are placed in it, sprinkled with cinnamon and sand. The mixture is constantly stirred until the sugar caramelizes. Then they pour in cognac and let it evaporate. The mixture is removed from the stove to cool.
5. Now it's the mousse's turn. The heated cream is poured into the melted chocolate mass and stirred with a wooden spatula. The cinnamon stick is first removed from them.
6. The egg whites, beaten with sugar, are transferred to the creamy chocolate mixture and stirred. Cooled apple slices are also placed in it.
7. The bottom of the springform pan is covered with parchment. The cakes are laid out one by one, they are not pressed. The first two biscuits are coated with apple-chocolate mousse. The last piece is placed on top of it. Keep in the cold for 60 minutes.
8. Milk is poured into cocoa and sugar. The mixture is boiled until the crystals dissolve. Add oil and heat until bubbles form. Don't boil! The mass is cooled. Chocolate cake is covered with icing.

Cake "Mozart and Salieri"

Festive dessert with cherry flavor, grilled sponge cake in the middle, chocolate cream, juicy cake layers.

Ingredients for the crust:

• eggs – 7 pcs.;
• flour – 155 g;
• cocoa powder – 2 tbsp. l.;
• baking powder - 1 packet;
• sugar – 150 g.

... for grilled sponge cake:

• ground nuts – 250 g;
• baking powder – 1 tsp;
• proteins – 5 pcs.;
• starch - 1 tbsp. l.;
• sugar – ¾ tbsp.
• flour – 20 g.

... for impregnation:

• cherry syrup – 70 ml;
• sugar – 40 g;
• water – 100 ml;
• cognac or liqueur – 60 g.

... for cream:

• canned cherries (without liquid) – 400 g;
• milk – 500 ml;
• sugar – 150 g;
• starch - 2 tbsp. l.;
• vanilla extract – 10 g;
• yolks – 5 pcs.;
• butter – 300 g;
• flour – 1 tbsp. l.;
• cocoa – 60 g.

... for the glaze:

• cream – 50 ml;
• butter – 30 g;
• water – ¼ tbsp;
• powdered sugar – 3 tsp;
• chocolate (cocoa bean content more than 70%) – 100 g.

The chocolate must be of high quality. Otherwise, the glaze may run and will not have an attractive gloss.

Cooking process:

1. Baking chocolate biscuits. Sugar and yolks are combined together and processed with a mixer. Bulk components are added to them and mixed. Spoon the whipped egg whites here. Turn on the oven and set the temperature to 180 °C. Bake for 60 minutes.
2. Now comes the turn of the grilled crust. Dry ingredients are placed into foamed egg whites with sugar in a mixer. At the last stage, add nuts and mix. Cook for 1 hour 20 minutes. at a temperature of 150 ° Celsius.
3. The components for soaking the biscuits are mixed together. Now they make the cream. All products, except berries and butter, are placed in one container and stirred with a whisk. The mixture is simmered in a water bath until it becomes thick.
4. The finished pudding is cooled. Beat the softened butter. Place the cooled mass into it in small portions and continue to work with the mixer. At the end they add cherries.
5. The broken chocolate bar is placed in a saucepan. It is melted over hot steam. Add powder and cream. Boil until the mass becomes homogeneous. Add oil and mix.
6. The cake is assembled according to the following scheme: chocolate cake + cream + grilled sponge cake + cream + chocolate cake. The top is not lubricated with cream mass. The dessert is covered with glaze.

Preparation by Pierre Hermé

This delicacy is distinguished by its unusual combination of cinnamon cakes and flambéed apple pieces. Dessert from Pierre Herme has an unforgettable piquant taste.

Required products for cakes:

• boiled yolks – 2 pcs.;
• flour – 1 tbsp.;
• butter (softened) – 185 g;
• dark rum (cognac) – 10 ml;
• almond flour – 35 g;
• powdered sugar – 2 tbsp. l.;
• cinnamon - a pinch;
• salt - to taste;
• baking powder – 5 g.

... for apples:

• rum (dark) – 20 ml;
• sugar – 1 tbsp. l. with a slide;
• apple pieces – 100 g;
• cinnamon - to taste;
• butter – 10 g.

... for the mousse:

• cream – 60 ml;
• squirrels – 4 pcs.;
• cinnamon stick – 1 pc.;
• dark chocolate – 165 g.

How to cook:

1. Oil and powder must be mixed until smooth. Add almond powder, salt, cinnamon, rum to them. Rub the yolks through a sieve and send them there. Mix all.
2. Flour and baking powder should be added step by step to the almond-butter mixture and stir. The dough is wrapped in food cellophane and put in the refrigerator for 4 hours.
3. Then divide the test mass into three equal parts. They should be rolled out into layers 3 mm thick, placing each one between two parchment sheets. Form circles with a diameter of 20 cm from the blanks.
4. Refrigerate future cakes for 30 minutes. Preheat the oven to 180°C. Bake for 15 minutes. The biscuits need to be left on the paper to cool completely.
5. Break a cinnamon stick and add it to the cream. Place them on the fire and bring them to a boil. Remove from stove. Cover the saucepan with a lid. Leave the cream mixture for 15 minutes.
6. Take the container. Dissolve the butter in it, add apples, spices, sugar. Warm up for 3 – 4 minutes. Pour in the rum and light it carefully. When the alcohols evaporate, the dessert will acquire a characteristic taste.
7. Pour cream (without cinnamon pieces) into melted chocolate and stir. Cool the ganache to 40°C. Beat the whites until fluffy and add granulated sugar in small portions. Continue mixing until stiff peaks appear.
8. Gradually pour the protein mixture into the chocolate mixture and mix carefully. Place the pastry ring on the table. Use a file or film to line the sides of the mold from the inside.
9. Place the cake in it. Place some of the chocolate mousse on top. Place flambéed apple cubes on it. Cover with the next piece.
10. Next, distribute the mousse and apples again. Cover everything with the remaining cake. Place in the freezer for 1 hour. Sprinkle the dessert removed from the refrigerator with grated chocolate.

How to decorate dessert beautifully

The delicacy is decorated with waffle crumbs, coconut flakes, cocoa, berries, fruits, meringues, and crushed nuts.

On the surface of the cake, using powder, icing or cream, you can depict notes, a treble clef, a musical instrument and other paraphernalia in the corresponding theme.

An excellent solution would be to order a portrait of Mozart on rice paper from a pastry shop or online store to decorate your dessert.

Apple cakes are nice to decorate with caramel apples.

Required ingredients:

• invert syrup (or molasses) – 70 g;
• water – 25 ml;
• sugar – 1 tbsp.

Combine everything in one container, cook the mixture over low heat until it boils. Boil to 130°C. Place the washed apples on skewers. Dip the fruits into the hot mixture. Wait until the liquid drains. Place the apples on parchment to cool, then stick them into the dessert.

Chocolate cake “Mozart” is an incredibly delicious, exquisite, delicate dessert. The delicacy is served on any holiday and is simply prepared when you want something sweet.

Turn on and preheat the oven to 180 degrees. Mix chocolate, butter, powdered sugar, combine with yolks, beat granulated sugar with egg whites, combine with chocolate mass. Fill the mold with the mixture, bake for about 20 minutes, let cool.

For the cream, mix milk with sugar, yolks, salt, beat until thick in a steam bath. Pour warm milk over the swollen gelatin, add pistachio paste, pour in cognac, beat until smooth, cool, mix with whipped cream.

Warm up the confiture, mix with cognac, grease the cooled cake, add pistachio cream, put the dessert in the refrigerator for an hour.

Heat 80 g of cream over low heat, add pieces of milk chocolate, vanilla sugar, nougat, add salt, stir, do not let it boil. Let the gelatin swell in water for 10 minutes, squeeze out, and combine with warm cream. Beat sugar with remaining cream, add nuts. Gently mix the cream with the chocolate mixture.

Remove the well-cooled form from the refrigerator, cover the pistachio cream with a layer of chocolate and put it in the refrigerator again for an hour.

Pour the swollen gelatin over heated cream, add cocoa, add dark chocolate and butter, mix until smooth. Bring water and sugar to a boil, boil for a couple of minutes, mix with the chocolate mixture, let cool well, cover the top of the cake with icing.