Cake Mozart

Let's cook with you today a deliciously beautiful and beautiful Mozart cake. This is an unmatched combination of crumbly dough and chocolate soft cream. The recipe for the Mozart cake will not leave anyone indifferent, because the dessert is amazing! Of course, cooking it takes you a lot of time, but, believe me, the result is worth it! There are many options for making this cake, but we will consider with you an off-the-shelf recipe for Mozart chocolate cake. So, for the cause!

Recipe for Mozart and Salieri cake

Ingredients:

For merengue:

• egg - 4 pieces;
• sugar - 100 g;
• powdered sugar - 100 g;
• almonds - 80 g.

For mousse:

• cream 33% - 700 ml;
• bitter chocolate - 250 g;
• white chocolate - 200 g.

For chocolate cream:

• bitter chocolate - 100 g;
• cream - 100 ml;
• butter - 50 g.

For decoration:

• cream - 100 ml;
• bitter chocolate - 150 g;
• hazel (or hazelnuts) - 150 g.

Preparation

So, first, we'll prepare a merengue with you. Take the eggs, separate the proteins from the yolks and beat them to a lush foam, gradually adding sugar and stirring everything. Then add the protein powder to the powdered sugar and grated almonds. Mix everything and divide the mass into two identical parts. We cover the baking tray with baking paper and alternately lay out the mass, smoothing it with a good spatula. Bake approximately 2 hours at a temperature of 150 degrees until it is completely solidified.

While preparing meringue, we will make mousse. In the ladle we pour the cream, put it on the fire and bring it to a boil, but do not boil. In one plate put white chocolate, in the other - bitter. Heat the warmed cream into 2 parts and add it to the chocolate. Stir well so that all the chocolate is completely dissolved. As a result, you should get two creams: white and black. We put them in the refrigerator for about 3 hours, so that the cream cool well.

Now turn the chocolate cream: all the ingredients are mixed, put on the fire and dissolve, stirring constantly.

So, everything is ready, we start to collect the cake. We take a detachable form and put one layer of meringue on the bottom, then cover it well with chocolate cream. Now we beat white mousse and spread it from above, then the second layer of meringue and press it slightly so that everything sticks together. Next, beat the dark mousse with a mixer and lay it on the cake, everything is leveled and cleaned for a day in the freezer.

At the end of time, we take out the cake and decorate the top and sides with whipped cream and nuts. Cake "Mozart and Salieri" is ready! Bon Appetit!